How to make pork sausages

1. Similar quantities of back and shoulder pork. I've used a kilo of each. It's worth getting the good stuff so this is Tamworth Photograph: Tim Hayward

2. Soak hog casings to remove salt Photograph: Tim Hayward

3. Select your spicing mix. For a traditional English breakfast style sausage I've gone for savory, sage, allspice and white pepper. You'll also need plenty of salt. Grind the spice mix in a pestle and mortar but keep the salt to one side Photograph: Tim Hayward

4. Remove any skin or bones from the pork and slice into cubes small enough to fit into the throat of your grinder. Salt generously then put it into a freezer for half an hour or so. This stiffens the meat and makes mincing easier Photograph: Tim Hayward

5. Pass the meat through the mincer once. I prefer a coarse plate for a chunkier sausage but use a fine one or pass the meat twice through if you want something more smooth and shop-bought Photograph: Tim Hayward

6. Add breadcrumbs (10% by weight) and half of your spice mix and mix thoroughly through the meat with your hands. Fry a teaspoonful in a hot pan to check the seasoning and adjust accordingly Photograph: Tim Hayward

7. Slip the wet casing over the funnel attachment of your grinder Photograph: Tim Hayward

8. Remove the blades from the grinder, mount the stuffing funnel and set the machine going on its slowest setting. Keep your fingers around the rolled casing, paying it out as required. Leave a good length of casing empty before starting to fill Photograph: Tim Hayward

9. Don't allow the meat to pack too tight but try to avoid allowing air in either. Beginners should fill about a metre of casing at a time then cut it off leaving plenty of spare casing at either end Photograph: Tim Hayward

10. Tie off one end of each length of casing then gently squeeze enough space to twist the sausage a few times between each link Photograph: Tim Hayward