1. Mince the Pork and Beef through a 6mm plate.

2. In a little Olive Oil, fry the Shallots and Red Pepper until slightly soft.

3. Mix all the ingredients together in a bowl with your hands. (I get better results that way).

4. Remove the knife and plate from the machine and put on the star shaped mixer and sausage filling tubes. (I use a 28mm casing with this sausage).

5. Put the mixture back through the machine and fill into the casings or skins. A little tip: Slightly flatten the sausage as it is coming out of the machine - it helps reduce air bubbles and overfilling.

6. Link and leave to rest in the fridge overnight.

7. I like to cook my sausages on a very low heat for a long time. I serve these sausages with fried crushed potatoes (with leeks) and grilled tomatoes (with Balsamic vinegar and Designasausage Italian Herbs).

8. My kitchen is becoming quite popular with this breakfast sausage!