Hi Quillan, Ask for boyaux de mouton or boyaux de porc, you can sometimes find them in the supermarket, if not, your local butcher will let you have some. Be warned, you may end up with 30m of them! [:D] I've made them & used boyaux de porc. This is the recipe I sort of worked to, give or take a bit more of the odd ingredient. [;-)] 800g pork shoulder, with at least 200g of that fat. 80g of homemade breadcrumbs 120ml cold water. (I soaked the crumbs in the water & then added them.) 20g of seasoning mix, made as follows.... Salt 60g White pepper 6g Ground black pepper 6g Nutmeg, ground ginger, powdered mace & mixed herbs 2g of each. You can play around with the spices, depending on what you fancy. I also added some smoked bacon with the second batch I made, but you need to make a different batch of seasoning & drop the salt content. Good luck & have fun & believe me, you will have fun!! [:D] Edit: I forgot to say, leave them in the fridge overnight, to er 'bloom' before you do anything with them. Also, here's a link so you can read up & maybe find other recipes you fancy. http://forum.sausagemaking.org/index.php