Our very first sausages have been eaten and a proud moment it was too. For our first attempt they were very good indeed!
The cooked sausages:
Sausage cross section
They firmed up and dried nicely overnight in the fridge, cooked as you would expect a sausage to cook and were nicely done after 25 minutes 180 degrees. We decided on oven cooking as it's healthier and our twists wouldn't be put under excess strain by being flipped every 5 minutes.
Texture - Perfect. I wouldn't expect any better from a professionally produced sausage. The balance of meat, water and breadcrumbs was spot on. It wasn't overly fatty and was nicely succulent.
Taste - Overseasoned. The guide we followed suggested 12 grams of seasoning for our amount of meat. The sausages were overly salty and the sage was a little overpowering. Next time for this amount of meat we would halve the over all amount of seasoning. It would be wise to season the mixture a little, fry up a small ball to taste and adjust the seasoning.
Looking forward to making another batch!
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