Hi, it is me again asking probably very basic questions but I am a beginner and determined to crack this and make great yummy sausages.
I feel I have dropped into another dimension with a different language.
Wheels AKA Phil the Moderator suggests that I try the Pork & Apple recipe by Welsh Wizard
1kg Pork
c40g dried apple
10g salt
2g pepper
7% rusk
7% apple juice simmered down to concentrate the flavour and cooled
Herbs from the garden (depending on what’s about)
And he suggests any recipe posted by Oddley and I like the look of: Gloucester Pork Sausage
Pork 80% vl
Of meat
10 % Breadcrumbs
10 % Iced Water
1.88 % Spice Mix
Spice Mix
79.7826 % Salt
5.5449 % Black Pepper
4.4359 % Nutmeg
5.5449 % Sage
3.412 % Thyme
1.2797 % Marjoram
Usage weight 18.8 g/Kg or 1.88 %
Only I have not got a clue how to turn the % into a recipe I can understand and I want to try making a few pounds not 18.8kg.
What do I do?