Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure all spices into a large bowl.

If using dried sausage casings, soak them in a bowl with room-temperature water. Once they rehydrate, run cool water through the inside of the casings.

Crack eggs and separate yolks from the whites, save the whites for another use.

Preheat oven to 350°F.

Combine the pork, spices, bread crumbs, and yolks in a large bowl. Season with salt and pepper. To check for seasoning, take a small pinch of the mixture and cook it in the small pan over medium-high heat until cooked through. Taste and adjust seasoning if necessary.

Feed the casings over the funnel of the meat grinder, like putting on a sock. Let the end of the casing droop a bit over the funnel’s end.

Begin grinding the meat through the grinder, pulling the casing as the meat fills it. Be careful not to overfill! Casings are very thin and break easily.

To link the sausages, twist the filled casing every 12 – 15 centimeters, alternating directions each time. Cut the sausages on the twists.

Heat the pan over medium-high heat and add the oil. Once the oil is hot add the sausages, and allow them to sit undisturbed for 2 – 3 minutes, or until they develop a deep brown color. Flip the sausages and cook on the other side, then transfer the sausages to a baking sheet.

Bake the sausages for 10 – 15 minutes, or until they reach an internal temperature of 165°F.

Serve with mashed potatoes and gravy.