The topic title sort of says it all, really...

Today we've had our first attempt at making English style sausages.

Take some good quality pork, with some fat in it, otherwise they'll be dry and horrible. Cube it and grind it with a course grind, add some rusk and seasonings...

Add force into hog casings (there are two grades here, one is salami or haggis grade, the finer one sausage grade)

The result...

 I think we surprised ourselves with how easy it actually was to make them. Tonight is the real test, though, when we eat some of them. 

Update

We ate some of them...

 I think it's safe to say they were a success :)