www.sausagemaking.org

I haven't bought sausages in the UK for many years, but was tempted the other day when I saw some very nice looking sundried tomato and black pudding ones. However, I resisted and decided to make my own. I minced the usual 2 kilos of pork and added a 300 gram piece of black pudding chopped into small pieces. Then half a 350 gram jar of chopped sun dried tomatoes together with a good dollop of tomatoe puree. I used the usual proportions of spice/rusk/water that I use in a Lincolnshire sausage, but substituted the herbs for oregano and thyme. The end result was very good IMHO.

Jen

That sounds an interesting combination, I have already made sundried tomato with basil & black pudding flavours but had never thought of combining the two. I can see a couple of pounds as a trial next time I’m making. Thanks for the idea.

going to give this a try with my own twist