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1
Pre-heat oven to 160u00b0C/300u00b0F/Gas Mark 2.
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2
Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
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3
Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
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4
Rinse under cool running water.
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5
To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
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6
If you spot any holes in the casing at this time, discard or cut the damaged bit off.
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7
Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
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8
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
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9
Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
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10
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
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11
Bake for 11/2 hours.
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12
Allow to cool.
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13
Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
