Cumberland sausage thread...

[saucisson]

Due to a software glitch the Cumberland sausage thread got deleted, I have asked Franco if he can retrieve it. The last post in it was Oddley's in which he said (if I remember correctly) that he uses 10% breadcrumbs and 10% water so if others use 4.5% rusk then 4.5% water then that should be fine.


Dave