Hi all,
Following the Good Times thread and thanks to HilarysMum I would like some 'handholidng' about making sausages? i was going to get my butcher to knock up some traditional sausages, but if i can experiment with my own recipes then i am going to very very happy. Fear not i do not intend to be the next Heston Blumenthal and make ice cream, creosote and grass cuttings sausages, but something like chilli, sun dried tomato and herbs does have me starting to dribble again..........
Any advice apprecaited, like quantities, do you get the butcher to do some minced pork, how coarse should it be, do you add rusk etc etc. do you make a quantity and just do some meatballs and cook as you go?
Hmmmmmmm the BBQ is coming out this weekend, may be a good excuse for some experimenting
thanks for all replies