I have read through a number of the threads and posts on here and they have all been a great help.
However, there were a couple of things that I didnt see covered or if they were, I missed them.
Are E numbers a requirement in sausage making?
I make burgers with my own blend of seasonings and have done for years. However, they are usually eaten there and then.
Obviously sausages are different and I am conscious of leaving them to bloom etc.
The next question I have goes back to seasoning.
I have bought a few different seasoning blends online. Commercial stuff and apart from seasonings and rusk, they contain a few ingredients I wouldn't have in the store cupboard. The preservative types - do they preserve the shelf-life of the sausage? The pork shoulder I used, has a use by date of 24th Jan. Will I be ok to leave the sausages in the fridge beyond that date, or will I be best using them/freezing them on the 24th?
I am guessing this is down to taste, but what sort of fat content am I looking for?
Used a fairly fatty shoulder of pork in my batches last night, but was able to trim the pieces fairly fat free. Should I be looking to keep some of the fat on the pork when mincing?
Thank you!