Advice on fat content needed.

[Bangermuncher]

I have a horrible feeling that something will go wrong but I won't know until later

When is B day?

Dave

Last Friday
I hope I haven't left it too late as the use by date for the meat is today but I won't get the chance to make the sausages until tonight.

[saucisson]

Happy 50th Birthday for Friday

[Terry]

Jim,

I take it your talking about the tapioca starch. I do visit Wing Yip a couple of times ayear to stock up on soy sauce etc, so will look out for it thanks.

Teery

[wheels]

If I remember correctly Saucisson got some large 'casings' from a Chinese supermarket, it might be worth looking for them aa well.

Phil

[Bangermuncher]

The sausages are made but yet to taste and since there are three threads running on this I'm not sure where to post the results!
I posted a bit on it here a little while ago
http://forum.sausagemaking.org/viewtopi ... 8&start=15
but seeing as I've posted the pics in this thread I thought it best to carry on with the pics here.
On the left are the beer sausages,on the right are a breakfast sausage I made but since my sense of taste was just about gone(see above)I don't expect either to be edible but I'll find out shortly



I can still taste the hops(shown chopped in the pic)and guesstimate it will be a few days until my tongue returns to something like normal

But the pic shows the end product of that cheap pork shoulder.
I hope it was worth it but I suspect even for my taste I screwed up

I can eat some pretty fiery curries and raw chilli but I've never had a taste stay with me for so long and destroy my palate.
I'm so far thoroughly ashamed of myself and completely embarrassed
Wondering where I can get some Naga peppers this time of the morning to kill the taste