Homemade Lincolnshire-style sausages; a 1.5kg batch. These are seasoned with white pepper, fresh sage and made with rusk and a coarse grind of pork, stuffed into regular pork casings. When cooked properly i.e., over a medium-low heat, turning the sausages over just once, until their internal temperature is 65ºC, they are quite delicious. I usually have these with Colman’s mustard on the side. If there is any possible way to improve these, I think I would try the large grinder plate next time – I used the medium (which is still pretty coarse for most charcuterie). The large plate gives you a very nice, chunky texture in the final cooked sausage but sometimes this can be hard to stuff into the casings so I went for medium grind for my first batch.