Homemade Cumberland sausages for dinner

It was time to make some sausages with the new stuffer, after the chorizo making I really wanted to try and make some sausages but never seem to have the time. We have plenty of pork in the freezer and I even have a few kilos of minced sausage meat that I made back when I butchered the pig last October. So 1kg of sausage meat (mainly 50:50 shoulder & belly), 100g rusk, 100g water, 10g salt, 10g white pepper, 5g nutmeg, 2g sage and 2g mace. This is all mixed up together and then left to chill in the fridge for an hour or so...Using the stuffer is going to take some time to get it perfect. The casings need to be well filled but not overfilled or else I think they will burst on the pan or in the oven...Linking them up is fun and think I worked it out how to do them correctly...The sausage book said to try baking them in the oven as opposed to frying them. They turned out pretty good for a first attempt with the stuffer, the taste was great and they cooked nicely, the only problem being that they were a little on the dry side. Maybe need more fat added to the meat mix...