A second attempt at making sausages

A couple of weeks ago I posted my first attempt at making sausages. Whilst the end result tasted fine they were far from the standard I want so we had another go - lamb & mint this time. This is the end result:

Slight improvement in uniformity compared to the previous effort. I will resist immature comments about girth & length.

Slight improvement in uniformity compared to the previous effort. I will resist immature comments about girth & length.

Several differences this time - I added some breadcrumbs & used a coarse cutting disc on the mincer which led to a better consistency. I hadn't originally planned to make chipolatas, but the sheep casings I'd ordered were narrower than expected.

Her mother asked what she did at the weekend: "Daddy and made sausages. I had to touch sheep guts!". This prompted an irate phone call from my ex-wife.

Her mother asked what she did at the weekend: "Daddy and made sausages. I had to touch sheep guts!". This prompted an irate phone call from my ex-wife.

The recipe:

500g lamb shoulder

120g fresh white breadcrumbs

1 tsp garlic puree

2 tsp chopped fresh mint

3 tsp salt

1 tsp cracked black pepper

The lamb was approximately 10% fat & we ended up with 12 chipolatas, a filthy kitchen floor and a lot of washing up. Whilst the bloody cat continually meowed for scraps.

Now the eight year-old wants to have "sausage Saturdays". I'm not adverse to this - might as well get value from the £55 I spent on the mincer - but I'd like your opinion on which varieties to try next:

Cast your vote please

Our next attempt will be in a couple of weeks.