Home-Made Sausage

My South African colleagues decided that the Malian sausages (mostly a kind of merguez) weren't meaty enough for them. I agree. They set up the mincer and we spent a few hours filling pigs' intestines with a spicy mix of pork, beef and herbs. Most went into the freezer, but the brai (bbq) afterwards was great.

(PS. Lost my access to internet due to local conditions. been taking the pics every day and will slowly try to get them into the system)