Directions

1. Prepare your sausage casings by soaking in water for at least 2 hours or as instructed on the packet.

2. Place all required metal sausage parts in the freezer to chill before using.

3. Cut pork and fat into 2cm cubes and place in the freezer for an hour to chill.

4. Cook onion and apples until soft and caramelised. Set aside to cool completely.

5. Take machine parts out of the freezer and assemble your machine with the 8mm cutting plate. Place a clean bowl at the end of the cutting plate to catch the meat.

6. Load the filling plate with pork, turn the machine on and use the tamp to push the meat through the shoot.

7. Once all the meat is ground, add your apple and onion mix as well as all of the other seasoning ingredients. Mix well and cover. Refrigerate while you set up the sausage nozzle.

8. Clean the machine with hot soapy water and set up the grinder with the 32mm sausage nozzle.

9. Load the casing onto the nozzle leaving a little at the end to tie off afterwards.

10. Load the plate with the sausage mix and use the tamp to push it through the machine, using one hand to guide it through the casing.

11. Lead the sausage down onto a clean tray or surface and create a spiral shape for ease.

12. Tie up one end of the casing and begin twisting even lengths to create your sausages. Twist the first sausage one way and then the next sausage the other way, continuing on like this until it’s finished.

13. Finish up by tying off the other end.