Chop the belly and shoulder in to chunks of around 5 to 8cm depending on the size of your mincer. Use the coarse disc and collect the minced pork into a large bowl. Tip in the breadcrumbs and salt and pepper. Mix well using your hands.
Put the chilli, walnuts, crumbled stilton, sage and water into a blender and whizz until you have a smooth mixture. Pour this into the pork mix. Once again, get your hands stuck in and make sure everything is well combined.
Cover with cling film and pop in the fridge for at least 2 hours - this will give the breadcrumbs time to soak up the moisture.
Clean the mincer and pop on the sausage filling attachment. When the casing is ready, carefully feed it on over the attachment and tie the end. A spoonful at a time, put the sausage mixture into the mincer, and feed it through into the casings.
This is the tricky bit. You don't want to overfill the skins, or get air bubbles in. At my first attempt I probably did both! It is tricky, but you will soon get the hang of it. If you have an electric mincer, rather than a hand one, this process will be a bit easier.
Once you've filled the casing, try to remove and air bubbles, if you have them, and tie the end in a knot. To link the sausages, twist each sausage carefully, first clock wise, then counter clockwise all the way up. Pop the sausages in the fridge for a couple of hours to let them settle.
At this point you can put any sausages you won't cook into the freezer, where they will keep for up to a month.
To cook the sausages, use a very lightly oiled frying pan over a low heat. Sausages will burst if the heat is too high, if they are over filled or have air bubbles in. A couple of mine burst, they weren't pretty, but the flavours are still fantastic!
Nutritional values are based on one of twelve sausages.