conic
WFO Team Player
Posts: 186
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Post by conic on Feb 22, 2013 20:35:51 GMT
check out the picture, 3 pork shoulders we have just finished turning them into sausages and will leave half to dry into salame ready for easter but the rest will be left to dry for 4 days then they will be cooked. the lighter coloured ones are cotechino with addes boiled and minced pigskin. only 85p per pound the best sausages you will ever have. Conic Attachments:
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Post by h12rpo on Feb 22, 2013 22:49:05 GMT
Want !
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Post by Fat Bob on Feb 22, 2013 23:40:53 GMT
Wot no horse meat?
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Post by minesamojito on Feb 23, 2013 8:05:11 GMT
They look brilliant, is so great to know what goes into your food, best way is to make it yourself.
Cheers
Marcus
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Post by cannyfradock on Feb 23, 2013 9:02:38 GMT
Conic Brilliant picture..... I enjoy making my own sausage, but on a much smaller scale. I use these guys for help forum.sausagemaking.org/ Terry |
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Post by rivergirl on Feb 23, 2013 13:22:25 GMT
I also enjoy a fresh banger and thanks to the sausage making forum have picked up some brilliant hints. Just lately though I have been making square sausage s or sausage burgers as when I make up my batch I freeze them into balls , keep them that way for meatballs and just squish them for burgers. I must get around to ordering more skins.
If you like sausages have you tried black or white puddings??
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conic
WFO Team Player
Posts: 186
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Post by conic on Feb 23, 2013 15:05:04 GMT
Cheers Terry, never seen sausagemaking.org/ before but its a great resource forum, I also wanna try some cheese now.
Black pudding is great but not sure if its sausage or is it a pudding but then its nothing like rice pudding either, great english language.
who cares as long as you enioy it anyway
Conic
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Post by rivergirl on Feb 23, 2013 15:55:41 GMT
Conic black pudding is herbs spices, grain etc cooked in blood until it sets , in France they call it boudin noir but I prefer the British one , fried up so that its nice and crispy on the outside and soft and scrummy on the inside .
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Post by umhloti on Feb 23, 2013 18:59:18 GMT
wish we were neighbors CONIC
Briliant job. I take my hat off to you
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