Ginger, garlic and sage pork sausages made according to Ruhlman & Polcyn’s recipe. There is certainly a knack to stuffing the sausages but I think they came out pretty well for a first attempt. Another thing I have learnt from the book is the virtue of not over-cooking sausage: for the first time in my culinary life I bought and used a meat thermometer and cooked the sausages in a pan till their insides came to 65°C. Normally I would have cooked the sausages for 5 – 10 minutes longer. They tasted very, very good and needed nothing more than Colmans English mustard.