* 1kg Shoulder of pork, Minced
* 200g Pork fat, Minced
* 5g Black pepper, Ground
* 5g Sea salt, Ground
* 1-2 tablespoons Dried Herbs
* 100g rusk
* 150ml water
* 2 metres Sheep casings

===Method===
* Mix the Pork and Fat together - if Mincing your own, add bits of fat to the pork as you Mince.
* In a large bowl, mix the Pepper, Salt, Herbs, rusk and water.
* Add the Pork and Fat and mix thoroughly using your hands.
* Stuff into the casings, using a Sausage stuffer, linking, if desired, as you go.
* Keep in a container in the Fridge for 24 hours before consumption, or Freeze immediately.
* If you are making a Cumberland style Sausage, form into a coil as illustrated and Bake in the Oven at 180° C (350° F - gas 4), rather than Fry.

______________________________