To day I got the latest "  Weschenfelder. co.uk "  notification  about curing & things . What I did do ( unusually ) was to read the rest of the email .
Apparently they have finally succumbed and  started selling the sort of packaging needed by small producers if they want to put the sausages & meats in packs .
 With a recent order  I had ther latrsst Recipe card enclosed ..it's far removed from the old one . This new one gives you the recipes for all manner of sausages , salami's , burgers , curing just like the old card did but it now includes an accurate weight of ther herbs to use in the small holders reduced size batcheds of product .
 IE 
I got a 500 grm bag of sausage herbs ..hadn't a clue as to how much to use in a 10 pound batch of sausages , same with their bread crumbs .
 The latest sheet says use 1/4 pound ( 113 gram ) of the herbs ( 454 g to a pound ) , 3/4 pounds of the dried pinhead rusk (  339 gram )
   That is fantastic for last time I put too much of the herbs in the sausages .. they tasted bitter .
 We struggled to eat them so at th next batch I rang TIM to ask what amounts were need for a 10 pound final stuffing weight and asked him to give a more accurate break down in th recipes for the smaller batched  being made  . 
Good luck , my next batch of Lincolnshire style sausages with fresh apple & fresh home grown ginger & fresh ground black pepper is soon to happen . 
!