need to think about some stuff .. So sausage making is the way forward .. Some bake bread.. Some meditate ..
I make sausages..
Very nice ones too!
https://cookingwithmrfitz.com/?s=Sausages&x=0&y=0
These made with a nice piece of Berkshire free range pork.. Hand cranked..
Skins soaking.. They are packed in salt.. (Shoulda soaked them a bit longer.. You’ll see that later)..
Mixed up with polish breadcrumbs.. Water ( for the bang!).. And Cumberland seasoning .. Was on a FaceTime with Father.. He helped with the maths for the ingredients .. I think I got the proportions a little wrong ( again see outcome!).. My attorney will also laugh at me not quite getting the numbers right.. Ok perhaps not laugh.. A roll of the eyes and a shaking of the chair..
Still smelt great!
Then spun into those natural hog skins..
Twisted and tied up..
Hung onto the kitchen cupboards.. ( sorry Mrs Fitz)..
Ahh yes.. This problem.. The thing I was on about?..
That ratio meant it was too salty.. Like far too salty.. I tried three of them.. Such a shame.. Must get those numbers right.. Next time will call my attorney..
My helpers didn’t wake either..
Categories: Pigs, previous posts, Recipes
Shame about the salt… can always cook a small pattie of sausage mice to check seasoning before casing it up…
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Yeah.. Woulda been too late.. Is cool .. I made some more yesterday..
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where there’s a fitz there’s a sausage eh?
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You got it!
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I just love that you make your own sausages. I never have but should think about it. I often by them and they are either bland or too salty.
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You really should make em.. 😉
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I actually made it once but instead of using a casing, I tightly wrapped it in parchment paper. It was part of a coq au vin recipe from Cooks Illustrated and it was delicious! Where do you get the casing for making sausage?
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Hmm in paper? Casings I get from my butcher.. Easy though on line too. Once you make em there is no turning back
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Thank you!
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