This recipe is from Episode 1 of Secret Meat Business
I would recommend having a quick chat to your butcher about making sausages, before attempting this one.
Place the minced pork, minced lean beef, and a pork belly into a mixing bowl and season with salt and pepper.
Add the parsley, chillies and fennel seeds and a pinch of toasted cumin and coriander.
Mix the ingredients together well, using your hands.
Add the sausage mix into a sausage-corking gun and place the natural casing over the nozzle and tie a knot at the end of the casing.
Squeeze the trigger of the corking gun into the casing is full.
Tie the casing off at the end. Prick the skin of the sausage to release any air bubbles.
Place the sausages on a tray and refrigerate over night, use sausages within 4 days or freeze.
Serve with creamy buttery mash & gravy.
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