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honestly, just had brekkie and getting sick of Richmond sausages. What is your fave breakfast banger?
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Debbie & Andrew's Classic Pork Sausages
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always the local butchers
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used to make my own but can't be bothered much now
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My parents used to make the best sausages in the world, sold the pigs and moved. How i miss those sausages.
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Curious as to how to make your own Burton?
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I've got an attachment Oval that fits to our Kenwood mixer. There are 3 blades so you can mince the meat coarse to fine, then another nozzle that works as the stuffer, I always used pork shoulder as it had a bit more fat on it. I get the skins and rusk off a firm on the net and they do all different seasonings if you want to use them.http://www.sausagemaking.org/index.html
sometimes my mate brings me some deer he has shot and that was the last batch I made last year. Price wise you are no better off but obviously you can make whatever flavour you want |
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is this thread affiliated to the boiled egg one?
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We just need a bacon, baked beans, mushroom and fried bread thread and we'll have the perfect full English.
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Thanks Burton, I didn't think it would be too hard but just wondering how you got it into the skin.
There's a butchers about 30 miles from me: http://www.mccartneysofmoira.com/sausages/ They do around 40 different flavours and people honestly cue for miles. I've been in the shop once and was overwhelmed with the choice, I must make a trip again. |
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our butchers are nice but he only does pork and pork and tomato
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very timely thread as i decided to make my own sausage meat for sausage rolls.
will advise if any development. plan to add salt and paper and sage. have seen a recipe which recommends using shoulder and some belly |
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just fry a bit of the meat off before you make them Jack then you'll know if the seasoning is to your taste
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old spot m8,they are the best
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Hafners sausages which are made in Dublin.
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thanks for the tip BB,
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