Hallo all, I started with primitive sausage grinders , battled a bit to force feed the mix into the loading area into the skin, yes i followed a recipe of a book that i have, after the sausage has been made, i smoked them for 1 hour and cooled them with a hosepipe , then cooked them at 72 deg celcius for 20 minutes, thereafter i cooled them with ice water, letting them get dry, and then into the fridge. next day fried one in a frying pan and tasted, yes tasted good , but kind of tough, not soft and juicy, well i made a lot , here is a picture of some.