Ingredients
1kg Pork shoulder
1Â Cooking Apple
2 Tbs. White wine Vinegar
4 tsp. Salt
2 Tbs. Sugar
11â2 tsp.   White pepper, ground
4 tsp.   Sage, rubbed
3â4 tsp.    Allspice, ground
1â2 tsp.    Ginger; dried, ground
1â4 tsp.    Clove, ground
1â4 tsp.    Cinnamon, ground
Method
1. Cut length of skin and put in cold water to soak, about 6ft is good for 1Kg meat.
2. Cube chilled pork and mince through the course plate.
2.  Add all the ingredients and mix well.
3. If you like it more like a paste then run through the mincer again with the fine plate.
4. Fit the stuffing tube to the mincer and slide the soft wet skin over the tube. Keep splashing with water, keep everything wet.
5.  Start mincing again, once the meat reaches the end of the tube pull off a little of the skin and knot it.
5.  Twist off the casing,( by gently squeezing and working a gap, gentle is the key if you squeeze too hard the skin will burst ) at approximately 5-inch intervals. N.B. Twist alternate directions on each sausage. i.e. 1st clockwise, 2nd anti clock, 3 clock etc. Also if you get any air bubbles, use a pin or needle to let the air out. If you try to work the air out of the skin it normally bursts, its better to make a tiny hole.