Being new to forums in general, let me apologize ahead of time. Len Poli of Sonoma, CA. pointed me here. I must admit it is very illuminating. I remember that growing up in the U.K. the sausages we got were very basic - beef, pork breakfast and bangers. My parents coming from Scotland introduced me to Lorne, living in Northern Ireland introduced me to Vegetable Roll ( an anomaly in terms ) and my geordie friend to Cumberland for which I have an excellent recipe. I have two questions though - 1.) My recipe calls for the addition of green streaky bacon, I use pancetta, my maple cure throws the sausage off, and 2.) regarding texture I emulsify one half the course ground meat to act as a binder, it becomes less crumbly and more juicy.
Any thoughts?
