Hi all, My names Matt and sausages have been a passion of mine for many years (eating that is !).
Last week, I made my first ones. Good I was so proud. Obviously they were not that great. Bud they were not bad either.
the only critisim I got was that they were too dry. Now as im trying to lose weight because of the years of over eating the things I thought id trim all of the fat off of the pork.
To me they werent that bad, but I could see they were a bit dry.
So my question is, is it posible to make a low fat sausage without making a dry one ?
If not ill just add the fat and stay in the gym longer.
Also the course I did to learn about making sausages said to hang them once made, but it was held in a cold butchery. I make mine in the normal temperature of home, so can I, and where do I hang them ?
And thirdly, I already have relatives wanting me to make some for them, so what is the best thing to wrap them in ? Maybe greaseproof paper ? Any suggestions.
Horray , im no longer a sausage making virgin, and it feels good baby !!
many thanks
Matt
[/b]