by Mrs. Northerner » Fri Oct 29, 2010 7:48 am
Hi John,
I made a sausage recently with pork, apple and Stilton. The consistency was a bit sloppy and they didn't hold together too well but the flavour was delicious!
For a 1kg of pork belly and shoulder (half and half) I used 125g stilton and 2 apples grated, but if I did it again I'd probably halve those quantities. I also used about 50g breadcrumbs, and I think next time I would increase that amount. It was one of the first sausages I started to experiment with, so I was way off the mark with quantities but I will definitely try again! Let me know how you get on.
Nic
P.S. I also tried sun dried tomato and feta but the flavours were too subtle for me, if you're going to put cheese in a sausage I want to taste it!!!