Some changes from last time
1kg pork leg
17g sage
130g rusk
The casings have been soaking for a couple of days – completely different feel this time
and the pork leg was ‘pulsed’ in the food processor rather than the sausage making machine which is a bit wimpy. Got 10 decent sized sausages and some mix left over to make a couple of sausage patties with.
My first attempts at curing and smoking food 
Making your own sausages is the best! http://cookingwithmrfitz.com/?s=sausages&x=0&y=0