Share your sausage with me

Debbie & Andrew's Classic Pork Sausages

always the local butchers

used to make my own but can't be bothered much now

My parents used to make the best sausages in the world, sold the pigs and moved. How i miss those sausages.

Curious as to how to make your own Burton?

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

is this thread affiliated to the boiled egg one?

We just need a bacon, baked beans, mushroom and fried bread thread and we'll have the perfect full English.

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.

our butchers are nice but he only does pork and pork and tomato

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

just fry a bit of the meat off before you make them Jack then you'll know if the seasoning is to your taste

old spot m8,they are the best

Hafners sausages which are made in Dublin.

thanks for the tip BB,