www.sausagemaking.org

As promised here were the two most successful sausages I made. The basic meat mix was the same for both:

200g Belly
700g shoulder (the shoulder I used had a good 2.5 cm layer of good firm fat on it)
100g oven dried breadcrumbs

Maple syrup and mustard seasoning:

1 level tsp salt
good dash of white pepper
Good glug of maple syrup (about half a wineglass)
3 heaped tsp grainy mustard
a small amount of thyme (dried)


Italian herb

3 large cloves of garlic finely diced, fried off in 2 tsp olive oil and allowed to cool
Good slosh of red wine (almost a full wineglass)
1 level tsp salt
2 heaped teaspoons of mixed italian herbs
1 heaped tsp chilli flakes
very small amount of grated fresh nutmeg
A good grating of black pepper
dash of white pepper
dash of garlic salt


For my taste the Italian herb was the best. My wife (sweet tooth) liked the maple and mustard the best

Tobyb

Well done , your recipes sound really lush, so much so I will be trying them both.

Regards

Fatman