British Sausage Week

It is British Sausage Week November 1st - November 7th
http://tinyurl.com/2wavayg

Getting Ready

We have been reading up on the basics of sausage making so we are ready to go tomorrow when the kit arrives. Starting off simply with a good old pork and herb this is the recipe we intend to use:

80% Pork
2.5% Seasoning
6.5% Rusk/breadcrumbs
11% Water

We bought some quality local pork from a farm shop and it has a good amount of fat which should make a succulent sausage.

With the amount of pork we have the ingredients looks like this:

475g sausage

380g pork
12g seasoning
31g rusk
52.0g water

Sausage Casings

I have tracked down hog intestine sausage casings courtesy of Source Food in Bristol.We bought enough casings for 3kg of sausage for a bargain 18 pence and they are sitting in the fridge in brine awaiting delivery of the mincer.

The casings have a fairly short life of around 5 or 6 days to be used and then another week once made into sausages. Looks like we'll be freezing a lot of sausages!

Current photo is just an iphone snap - better photos will appear shortly

Welcome to Mincing Adventures

Welcome, welcome to the blog following our adventures with our latest kitchen toy - a meat mincer with sausage stuffing attachment. The mincer has been ordered today from Amazon after seeing one in a kitchen shop on a day trip.

This blog comes to you from the same foodies behind the cheese at home and ice cream adventure blogs.

Pictures, recipes and ideas to follow.