The first batch of sausages is complete - a simple pork & sage recipe (Ol' Porky) and it all went surprisingly well! Photos of our mini sausage factory can be seen below but of course the proof is in the tasting which will take place tomorrow. Pics of the cooked sausage and a review of it will be posted tomorrow. Only problem with the first batch is the odd range of size an shapes, hopefully we will perfect our sausage filling skills over the next few batches.
The Meat - a good mix of both fatty and lean pork
12 grams of seasoning, a mix of sea salt, celery salt, black pepper and sage
Final Sausage mixture with seasoning, breadcrumbs and water added
Second Pass through the finest mincing plate
Sausage stuffer tool fitted, casing end found and threaded on and the meat is starting to fill the casing.
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