YumBloke near here runs a pig on a spit catering business. It’s called “Peppered Pig”.
I do now and again..I inherited a sausage machine my dad once ordered from an ad out of the sunday papers, getting ripped off in the process....It's basically a six inch long bike pump.. Does the trick though, bit of pork shoulder/belly, few bit and pieces and Bosh!... about four hours later about a pound of oddly shaped sausage. Lovely!Make your own, it’s really easy
Ha, nice thoughYeah right. I tried to make lemon squares yesterday. Ended up with lemon crumble.
I’ll normally do a big batch once a year, I’ll burn up older meat from the freezer, mainly game and mix with some pork fat. Last year I made some pheasant and grouse sausage, very niceI do now and again..I inherited a sausage machine my dad once ordered from an ad out of the sunday papers, getting ripped off in the process....It's basically a six inch long bike pump.. Does the trick though, bit of pork shoulder/belly, few bit and pieces and Bosh!... about four hours later about a pound of oddly shaped sausage. Lovely!
Sounds nice...Deffo worth the effort. Natural casings or collagen?I’ll normally do a big batch once a year, I’ll burn up older meat from the freezer, mainly game and mix with some pork fat. Last year I made some pheasant and grouse sausage, very nice
NaturalSounds nice...Deffo worth the effort. Natural casings or collagen?
Do you find it slightly off putting that they look like a drowned mans foreskin? Lol...I've used both in the past, not much difference, only in the snap.Natural
That’s actually why I use themDo you find it slightly off putting that they look like a drowned mans foreskin? Lol...I've used both in the past, not much difference, only in the snap.