I had a full saturday sausage making yesterday, a full 10 hours from going to buy the meat to packing away and cleaning up. I must say my feet hurt a fair bit at the end. I made a fair few kilo's using 4 of Franco's mixes and if the patties were anything to go by, the bangers will be superb. I bought 3 shoulder joints and a full belly, and I managed to hold about 2 lbs of fat in the freezer for later.
I left the cumberland coiled as per tradition but all the rest were linked. Having read the instructions for linking on this forum a couple of days ago I decided to give it a go. I must say that it doesn't normally happen but I didn't even have to come and look at the instructions again. Once you get the first 3 sausage squeezes marked it is all plain sailing. Confidence is a factor because I started off a bit slow for fear of splitting the casings, but got a lot quicker as confidence built and must say those casings are a lot more resilient than I first thought. I did take a photo... and they did look good if I do say so myself. A resounding success..
Thanks for the info regarding linking.. very clear.
I have uploaded a picture (400 kb) of the result http://www.btinternet.com/~happydudevir/sausages1copy.jpg