Hi
I'm kindof newish but have had a go in the past at bacon curing and sausage making, the sausages were good, can't remember the bacon, well I have a friend with a pig which is mostly now in my freezer! we're going to make streaky from the belly & sausages from the shoulders and I have bought rusk, casings and dry cure mix from the wonderful sausagemaking.org and read many posts (enough to be dazed and confused) I also have an older book which has cure recipies so please my 1st question, what is salt prunella?
Also does anyone know where I have put my Kenwood sausage filler? (I may have to use a piping bag)
When the next pig goes I am going to be more efficient and maybe have a go at black pudding, my mother wants the chowl, I have also enjoyed pigs fry in the past, what is included in that and do I remember correctly that it was boiled?
Thanks in advance for any help/replies