It’s that time again. (It’s also fiesta Friday number ten!)
That time where I just have to make sausages.. I find it’s an excellent way of relaxing. Strange to some yet good for me , I get to think through work stuff as well as home stuff .. All kinds of stuff and all whilst stuffing sausages!
Went to see my pal butcher Dave, he had some delights for me .. A few kilos of pork trim. A couple kilos of venison trim ( to be turned into venison burgers today.. ) a couple of kilos of lamb trim.. For kebab and a couple of kilos of beef trim.. For beef sausages..
So laden with meats from happy beasts.. I set myself up to make strings of happiness..
First sausage meat in made was old dubliner style .. This was then used to make sausage rolls for one of Mrs Fitz’s friends who asked for them for a party.. So knocked some up with sage and onion stuffing and Bramley apple sauce.. I reckon they will dig them..
And sausages type one.. Welsh dragon .. So called because of the leek and chilli mix.. Plus other spices.. They look good stuffed into their hog casings.. And smell pretty darn find too!
Next? Toulouse sausage .. That wonderful frenchie job . The smells of this are so evocative .. Plus the addition if good redwine.. reckon these are going to be stunning.. Again stuffed into hog casings..
Sausage making really is simple Simons.. You have to try it.. You get to control all the levels of salt fat and flavours..
Plus you get to think about stuff..