Ingredients for meat mixture:

• 1000g pork shoulder
• 500g pork belly
• 270g water (chilled)
• 180g rusk/breadcrumbs
• 50g seasoning mixture

Ingredients for seasoning mixture:

• 50g salt
• 5g white pepper
• 5g black pepper
• 5g nutmeg
• 2g mace
• 3g ginger
• 1g allspice
• 15g dried sage
• 14g corn flour

Directions:

1. Soak your casing in water (chilled) for an hour prior to stuffing
2. Mix all ingredients together by adding the seasoning mixture to the meat mix and grind well
3. After grinding, stuff the meat into sausage casings
4. Remember to leave spacing in casing so that you can pinch and twist the desired length for the sausages (I recommend you leave breakfast sausages short)
5. Cook sausage in the oven or in pan on the stove