Here's some sausages I stuffed this morning using the hogs casings. Much better all round than the last time I used them, and easier to handle than collagen, which don't seem to stretch.
I made a straight forward batch of Franco's Lincolnshire mix, and the sage and onion mix. To the leek and stilton mix I added some of the stilton cheese I made and a few dried onions, smelled good. Last night I made lamb with rosemary and garlic, using Franco's wild garlic and black pepper mix as a base, and lamb with cumin. coriander and chilli with a couple of teaspoons of lemon pepper and salt seasoning I bought in an Indian supermarket, be interesting to see how that turns out.
I find I could do with another pair of hands stuffing with the filling attachment on my electric mincer, it's a bit of a stop, start operation. I minced just the once and am happier with the texture of these. When I minced twice I ended up with a paste which was sticky and difficult to handle. Still, it's all in the eating so tomorrow's breakfast will be the test.
Cheers
Jen