I have read the first few chapters of the sausage making book i received as a secret Santa gift and have picked up a few tips like freezing the meat for 30 minutes before mincing and making the sausage in one big tube and linking at the end.
I have acquired some sausage casings to make a new batch tonight to try out on my colleagues, I found the Bath Sausage Shop also sell skins direct to the public as well as the Green St Butchers (Bath) and Source in St Nicholas' market (Bristol) so i have plenty of sources for future use, who would have thought they would be so widely available?
Tonight's sausage is likely to be another attempt at Ol' Porky - a plain pork and sage - as the last batch were far too over seasoned.
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