www.sausagemaking.org

Searching around some post of a couple of years ago......

I happen to click on one of Parson Snows that said "DON'T BUY THIS BOOK"

This is the link....

http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf

it makes for some very interesting reading but I wish it wasn't in American as I have great trouble understanding it.

Who ever said we are two countries separated by the same language knew just what he was talking about.

Half the stuff is not available in this country the other half is found under an entirely different name.


.

You're dead right about that, Rik. The bit I really have trouble with is the 'cup' measure. It seems to mean at least three different sizes in various parts of the world.

I was amused to read the English Saveloys recipe. The first ingredient was 60lbs of beef; hmm.. I don't think my freezer is quite big enough. Not that I would give house room to saveloys anyway of course.

Eric