by jenny_haddow » Sun May 14, 2006 8:32 am
Well we tried one of each type of sausage on the BBQ on Friday evening, and all of them passed muster on the taste and texture front. The first batch I made tasted good, but we prefer the coarser mince to the pate texture I had before. None of them burst their skins, so all in all I am getting the sausages I was hoping for.
I was concerned that I'd stuffed them a bit tight, (it's difficult to control the rate of flow from the electric stuffer) so I didn't risk trying Paul Krib's sausage linking method, I'd like to try that some time though.
The stilton and leek variety with the addition of some of my home made stilton was very good indeed, as was the lamb with cumin, coriander and various Indian spices. Anyway, it got the neighbours noses twitching and we promised them an invite next time we get the barbie out.
Cheers
Jen