www.sausagemaking.org

3lb chicken breast
3lb leg pork
2lb flair fat
1.8lb wild sea beet
15 eggs
1lb white bread crumbs
1 pint milk
2 tbl sp white pepper
1 tsp cinamon
1 tsp mace
2 tsp english mustard powder
3 tbl sp salt


Made these today just boiling them now. Bloody marvelous

Hi Greyham

Would Swiss Chard or leaf beet make a good substitute for the sea beet? Do you cook it before use?

Are we talking about the same thing when referring to flair - I know this as the fat around the kidneys, used to make lard but not in sausage. Are you referring to this or something else?



Phil

flair fat from the bellie but must be good pigs not crappy spermarket. I use outdoor welsh piigs