sausage making, pt 2...L plates

Following instructions from books, research and the butcher boys, sausage making has taken the best part of the day.
What a process!
Lots of cooling in fridge and freezer to keep the ingredients and equipment cool in this warm weather, mincing meat and squares of pork fat, mixing herbs and spices and then of course, filling the skins!

This is my effort. Lamb (and yes, a smidge of pork fat) medium coarse grind and North African spices, garlic, lemon juice,parsley and coriander. It is similar to a 'Merguez', but with the pork component.
These in natural skins which I was very wary about, but so much easier to use than the collagen/man made skins and the 'twirling' into links requires great dexterity from us L platers!

Tonight is the 'cook-off''. Pressure on!

My 'Banger Sister' S wrote in her diary, 'sausage making begins today', when we set up this date with snag destiny, and has added...'and ends!'