[Bionic]

My pigs will be going off fairly soon and I need to buy my sausage making ingredients.
I will be ordering from Weschenfelder. Does anyone know what their lincolnshire sausage mix is like or can you recommend a favourite?
We don't like anything herby

[Fleecewife]

I think Lincolnshire is herby - when you buy posh linc sausages they are.  My favourite is Cumberland, with plenty of black pepper and made nice and chunky.  But you can make your own mix and experiment with all sorts of flavours, such as chilli or apricots with north African spices, or apple or leek.
 
I make mutton sausages and have various recipes, including the above plus Herbes de Provence which goes very well with mutton.
I make a dry loaf with spelt flour then crumble it when it's stale and add that to the meat - you can use less than there is in commercial mixes. White or mostly white flour is best for sausages.  Or you could use a commercial mix but customise it with some extras for part of your meat.

[fiestyredhead331]

we made our very first sausages last night using their traditional seasoning and I thought they were yum, didn;t want anything too heavy that would take away from the taste of the pork 

[hughesy]

We use their traditional plain pork and their pork and apple. Both are great.

[fiestyredhead331]

our pork and apple arrived the other day so its sausage making night.....oh I know how to live the high life 

[sokel]

We have made our own pork and Apple . Chili. Garlic  pork & onion   all lovely but I did like the garlic ones best

[ArosP]

Hugh F.W. whose advice i took on making sausages just adds salt (5percent i think) and then whatever flavourings you want. I made nice ones the other day with sundried tomatoes and garlic but one of the nicest is just white pepper

[MAK]

Traditional but we add a bit more pepper.
we have used their Gold but stick with Traditional.

A real must try is their Toulouse mix ( no rusk)-   and use the larger hog skins. An absolute must with duck and white beans.( a glass of red helps too).

[Bionic]

MAK, are you drinking the red or putting it in the sausage 

[MAK]

mmm - well I did have a glass or two with my cheese and salad ( lettuce)course. But only becuase I have a lot of lettuce to eat.
Seriousley - try the Toulouse mix from Weschenfelders . It is not a bangers and baked beans sausage but it is very good ( especially with red wine  ). Oh - hard times here so I am on 1.60 € a bottle stuff and its fine.