Method : 

• Put your 450 g of Seasoned Sausage meat into a large bowl.
• Add the 50 g of finely sliced up Leaks to the meat and combine together with your hands.
• Set the mixture aside , while you set up your sausage machine.
• Following the manufacturers instructions , set the sausage machine up ready to fill the sausage skins.
• Roll as much of the collagen skin onto the filler nozzle as you can.
• Do not tie the end of the skin to allow for expansion.
• Fill the top of the machine with the meat mixture , and with the tool provided start to push the meat down into the hopper.
• Slowly start turning the handle filling the collagen skin with sausage meat. 
• Remember not to overfill the skins , if anything under fill them. Leaving the skin slightly loose.
• When the length of collagen is full , remove it from the machine end.
• Each sausage should be about the length of your middle finger or 3 - 4 " long.
• Pinch the skin at 3 -4 inch lengths and twist the skin.
• do this for as many 3 -4 " sausages as you can get out of the skin.
• Cut each sausage with a knife , and make sure they are not over filled.
• Spread the meat in the skin with the palm of your hands so that the skin is fully loaded.
• Refrigerate the sausages for a few hours before cooking under the grill or in a hot griddle pan.