Hi and welcome. I am sure those of us who send pigs off to the abattoir might be interested in any info from your sausage manufacturing days.
Sally
I've got a hatful of recipes and can offer any advice you may want. The sausage business turned out to be a bit of a catastrophe in the end, not due to product but due to the machinations of others.
We first rented use of a unit from some fellow in North Devon, who turned out to be a con artist and not to have planning permission to rent out his facilities. Then supposed friends in Wales actually came to us and proposed collaboration. We spent time and money helping to convert one of their outbuildings into a small unit, but it turned out that they were dilettantes playing at it, and as soon as it got to the point of selling, of getting your hands dirty and staying to finish a batch rather than hitting the TV and Chardonnay, they lost interest.
I think in the end he wandered off to London to play at journalists whilst she took up quilting, then cushion-making, and by now for all I know or care, New Age Macramé or crystal-powered clogdancing. Rather than hope 'third time lucky' we moved on to other things.