Add the 2 meats to a large mixing bowl, mix them together with your hands.
Sprinkle the salt and pepper into the meat and mix again.
Add the cold water a little at a time, this will add moisture and help to bind the meats together.
Ensure that the meats are fully combined.
Split the mixture into 4 pieces, and roll into a sausage shape.
Place a medium sized piece of cling film onto a chopping board.
Place the meat on the edge in the centre of the long side of the cling film and roll the meat up in the cling film, making sure its nice and tight and there is no air in the mixture and between the cling film. Twist the ends, again making sure you are pushing all the air out. Wrap the excess cling film on to the sausage shape.
Take another piece of cling film, place the wrapped sausage meat in the second piece, again making sure it is tight and no air. Twist the ends tight and against the sausage shape, then tie a knot in the cling film as close to the meat as possible. Do the same with the other side.
Leave to the side and complete the same with the other sausages.
Fill a medium/large sauce pan with warm water and place the wrapped sausages into the water.
Allow the water to come to the boil and cook the sausages for 30 minutes.
If the sausages are not fully submerged, place a couple of spoons on top of the sausages to hold them under the water.
When the sausages are cooked. Remove them from the water and allow to rest for 10 minutes. Dont worry about any liquid in the wrapping, you will find it is more than likely the juices from the sausage meat.
When they are cool enough to handle. Remove the sausages from the cling film, heat a little butter in a frying pan and place the sausages into the frying pan.
Cook for 4-5 minutes. You are just looking to get a nice crispy edge on the sausages as they are fully cooked.