<p>1. Set the sausage skins to soak whilst you make the sausage mix.</p>
<p>2. Remove the outer rind from the pork shoulder, but keep as much of the fat as you can (sausages need some fat!), then cut the meat into small pieces for mincing then place in a large bowl.</p>
<p>3. Add the onion, garlic, red wine vinegar, salt and pepper and mix well.</p>
<p>4. Put the pork through the mincer once, using the fine mincer screen. Return the mixture to the bowl.</p>
<p>5. Add the cold water and mix well then add the breadcrumbs and mix again.</p>
<p>6. Put the mixture through the mincer again, this time using the coarse mincer screen. The mixture is now ready to fill the sausage skins.</p>
<p>7. Attach the sausage stuffer attachment to the mincer and go ahead and fill the sausage skins. If you haven&#39;t done this before, don&#39;t worry a bit of trial and error and you will be fine.</p>