by jenny_haddow » Thu Mar 30, 2006 3:02 pm
At last I am making sausages I can eat thanks to finding this site. Several years ago I bought an electric meat grinder with a sausage filling attachment and searched high and low for info on what to do. I sourced some hog casings (a vast quantity) from a factory supplier, but they smelled so rank even after long soaking and rinsing, that I fancied I could taste them on the sausages, so I put it all on the back burner. Recently I was looking for decent sausages to buy when I stumbled on your site and I knew my moment had come! Not wanting to repeat the hog experience I went for collagen which are fine but not as versatile for sure. Perhaps I'll overcome my aversion to the smell and go for hog next time.
So far I have done leek and stilton, old English, and Lincolnshire from the prepared mixes. Also I made lamb with garlic and rosemary from a tray of good mince from Waitrose. They are very good. So the family are all happily eating my bangers. Some have split in the pan, but most have been fine. I assume the ones that burst their britches have been stuffed too hard. Many thanks for posting so much advice, you have made me a very happy sausage maker!