8 steps to a great sausage...

Firstly, mince your homegrown organic pork (in this case, Panda pork - thanks Panda the pig!).

Our little George Forman mincer does a great (albeit noisy) job, hence the earmuffs.

Next, prepare the seasonings and spices.

Then the mixing - with over 3 kg of mince, this is best done in a large-ish container... a team effort too.

Step 4: the all important taste test. Fry off some mini sausage patties, and all sample. Adjust seasonings as required to satisfy demanding taste buds (usually more chilli in Paul's case!).

Once everyone is satisfied, time to make the sausages and fill the casings.

Next, making the links for hanging.

The end result - 6 kg of spicy italian and chorizo sausages.

Last step - happy kids!!