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1
Put the sausage casing in a large bowl in the sink.
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2
Fill the bowl with water and hold one end of the casing under the tap.
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3
Turn on the tap and allow the water to flow gently through the casing.
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4
Chop the pork shoulder and back fat and chicken into 2 cm (3/4 inch) pieces.
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5
Place in a large bowl, add the remaining ingredients (except the oil) and use gloved hands to mix until combined.
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6
Set up a mincer/sausage maker with a 6 mm (1/4 inch) hole attachment and coarsely mince (grind) the pork mixture.
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7
(Use a low speed if electric.)
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8
Use your hands to mix the mince again, then attach the sausage filler (with a 2 cm/3/4 inch nozzle) to the machine.
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9
Push the sausage casing over the nozzle, leaving about 15 cm (6 inches) at the end.
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10
Do not tie the end.
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11
Feed the pork mixture into the machine, start the machine on low speed and gradually begin to fill the casing.
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12
Increase the speed to medium-low and continue feeding the pork mixture into the machine.
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13
Gently remove the remaining sausage casing from the nozzle.
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14
Lay the sausage on the bench and gently squeeze to ensure an even thickness.
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15
Gently twist the casing at 10 cm (4 inch) intervals to form 10 even sausages.
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16
Place in the refrigerator for at least 21/2 hours.
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17
To make the onion gravy, heat the oil in a saucepan over medium heat and cook the onions, stirring often, for 15-20 minutes, until golden brown.
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18
Add the flour and cook, stirring, for 1 minute.
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19
Add the Madeira and stir with a wooden spoon, scraping any caramelisation from the base of the pan, until almost evaporated.
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20
Add the stock and simmer rapidly for 5-6 minutes, until reduced and thickened.
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21
Meanwhile, prick the opposite sides of each sausage 4 times.
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22
Heat 2 non-stick frying pans over medium-low heat.
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23
Add half the oil to each pan and cook the sausages, turning occasionally, for 12 minutes, until well browned all over.
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24
Transfer to a baking tray and bake for 5 minutes or until just cooked through.
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25
Serve with the onion gravy, mashed potato and green peas.
