Some photos here:
https://www.flickr.com/photos/139117223 ... 4421861441All the sausages have salt, pepper, garlic and red wine. Added to which, 3 have whole black peppercorns and 5 have fennel seeds.
The fennel variety is particularly good, the fennel adding a wonderful sweet note.
The one thing I'm not happy with is the distribution of the fat. Everything was hand-cut (all of the meat coming from that shoulder with some addtional fat from the the butcher's fat trimmmings from the same carcase). I mixed the ingredients with my hands but was worried about warming the fat up too much so I didn't spend enough time separating the lumps of fat. Next time I'll combine the cure mixture with the meat by hand, and then add the fat and mix that in with a hand-held food mixer, so that there is nothing warm touching the fat.
List of ingredients to follow (it's on the other coomputer).
--
Steven
I hand-cut because I want a course cut and my little counter-top hand grinder makes a very fine texture.