by Adam from Barwell » Sun Jan 22, 2017 10:29 pm
That's great guys thanks, I will give them try! The 2 recipes I used were from an American cook book and one google, one had a lot of garlic salt and fennel with wine the other used fennel and fresh garlic and chilli flakes, I also tried an Italian sausage that was quite course with pieces of fat that also had fennel and garlic in but was slightly salty and quite a firm sausage almost like it was cured, any ideas what this might have been