Sausage Making

I struggled to get hold of back fat (from local places rather than online) so I ended up just using pork shoulder and keeping as much as the fat from that as I could. I found it was more than enough fat to keep the sausages moist and nice. I guess if you're making beef sausages you'll need the actual fat though :)
 
Going to making all sorts.
Need fat cubes for black pudding and stuff. Going to ty my local Darren butcher which can usually do what you want.
 
Ah, fair enough. Good luck finding some and if you find somewhere online let me know :)

I really need to find a good source of beef dripping too.
 
Sweet, just ordered. Bit rubbish they have to phone you for card details (first time)

Anyway first batch I'm going to do
Boerewors
vietnamese blood sausage doi huyet
loukaniko traditional greek sausage
 
I just don't really like blood sausage stuff - mostly due to having hated black pudding all my life.

I'm not weird about "blood" in my steak (I know it's not really blood) and I love really rare beef but for some reason blood sausage stuff just turns me off massively.
 
Black pudding is awesome. English brekkie not complete without it.

Only problem seems to be that the stuff they sell in supermarkets never matches up to the black pudding that my local cafe dishes up.
 
Painless, phoned me, took card details. Asked if I had any questions. Being delivered Wednesday. Same day the hog skins and blood is turning up. Now they have my card, can order purely on line, unless I want to change payment.
 
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Excellent, looking forward to seeing some more home-made snags :cool:

I need to step up my game :D
 
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