www.sausagemaking.org

Seeing as it's St Andrews day, I'm going to attempt some pork and haggis sausages. Got my pork and a nice big traditional haggis, does anyone know any good recipes or have any suggestions? I figure I'll try 40% haggis, 40% minced pork belly/shoulder, 10% water and 10% rusk with some seasonings.
That is unless anyone knows any better?
I'll just crack out the whisky and shortbread while I wait for a reply

Cheers

Ryan

would have thought the haggis would have the ruskish component in the oats.
Id go 100% pork and lose the haggis but Im not Scottish

Slainte agus buaidh gu brath

What an idiot! Why didn't anyone stop me?

I should have realised that haggis is a sausage and someone who is much better than me at sausagemaking has decided on the ingredients and the seasoning. Then, when his creation is perfect, he sells it to a drunken fool who, in a fit of patriotic fervour, decides it would be a great idea to cut it open and adulterate it with some pork.
As any normal person would have guessed, the result was a sausage that tasted a little bit like haggis, not as good as an ordinary sausage and not as good as that poor haggis. Next time I'll just have some haggis and some sausages.
On a brighter note, I made some pork and and apple sausages too, I used WelshWizards recipe (which is bloody delicious) but I used some dried Ainsley Harriot cous-cous instead of rusk. It worked really well. Anyone ever tried cous-cous in sausage before?