Cut the meat into small enough pieces to grind through a mincer using a medium-size disk. Tip: It’s best to chill the meat well before mincing so the blade cuts through easily rather than tears the meat.Use your hands to combine the meat, salt, pepper and nutmeg. Be careful with the amount of freshly grated nutmeg, as although the flavour will be much better than pre-ground, the intensity is much higher and too much will make your mouth numb.Soak sausage cases in cold water for an hour. Rinse them inside and out. Set up a sausage stuffer. You can use either a special sausage stuffing machine or a simple large piping bag with long funnel tube. Fill the bowl of the stuffer with the force meat. Be careful not to leave any air pockets in the mixture. Slide the casing on the fill tube. Tie a knot at the other end of the casing after it is fully on the fill tube. Fill the casing with force meat. Do not overfill the casings. Guide the casing along the work surface as it fills. Massage the sausage to ensure that it’s filled evenly. Twist the filled sausage to make 5 inch sausages. Tie a knot at the other end of the filled casing. Hang the sausage overnight in a cool place for at least 4–6 hours (or preferably 12 hours). Place a dish underneath to collect the liquid that drips off.Use within a couple of days or wrap tightly and freeze. Use in Matthew Evans' salt and his .