I downloaded and printed Richard (Sausagemaker)'s guide and read the whole thing, I did the 1940's Specialty Pork Sausage recipie.
They came out AWSOME, Ive never had anything work as well first try!!!!!
My stuffing skills are crap but they taste perfect.
Just like home
![Cool 8)](./images/smilies/icon_cool.gif)
![Cool 8)](./images/smilies/icon_cool.gif)
![Cool 8)](./images/smilies/icon_cool.gif)
![Cool 8)](./images/smilies/icon_cool.gif)
![Image](http://img.photobucket.com/albums/v681/britincali/Brits/100_3008.jpg)
![Image](http://img.photobucket.com/albums/v681/britincali/Brits/100_3009.jpg)
I used pork shoulder (was on sale) and some oven dried bread instead of rusk, I "bloomed" them overnight and went to town, Ive only got two left in the freezer and am gonna do another wayyyy bigger batch
![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)