- Cut the meat up ready for mincing
- Mince the meat through a 6mm plate and sprinkle on the seasoning
- Add half the cold water and mix until the cold water is absorbed into the meat
- Add the remaining cold water and mix vigorously until the mixture is sticky and most.
- Add the rusk or bread.
- Mince the whole batch again and funel into the sausage skins.
- Take care to avoid air pockets.