Tonight I made a batch of sausages .
Using three pounds of( de-skinned by me " pork shoulder , a pound & a half of belly pork & a pound and a half off Sundays roasting beef joint & Wischenfelders bread crumbs & just under four ounces of their " Gold " sausage seasoning ,plus 16 ounces of ice cold water .
The sausages have turned out exceedingly well unlike the last batch that were just skinned pork shoulder , loin of pork bred crumb & a home made mix of herbs .... they tasted reasonable but were like a mouthful of coarse dry sawdust ... ( Not enough fat ? )
We did a road test of tonight sausage meat fried one sausage plus also an inch thick pork , beef & onion burger .
The only thing is we found that Wischenfelder's gold all in one sausage mix is a tad too salty for us . We took great care to accurately weigh out the right amount of mix for the weight of minced meat )
Does anyone know if it the salt taste will dilute in strength in the sausages over a few weeks in the deep freezer .
Does any one know of an all in one low salt sausage seasoning slightly peppery & full of herb flavour mix like an old style Lincolnshire sausage .