Hello all, just found the forum and had to sign up!
I started making sausages this summer when I had the great fortune to get a sausage attachment for my kitchenaid mixer for my birthday. I have had some success of which I am very proud!
I have half a pig coming around the end of this month and am anticipating major activity in dealing with it! Some ideas of where to start would be great. Can I use any bits of meat for sausages? Should I have go at a salami maybe? And what about a bit of home curing (never tried THAT before!)
All suggestions gratefully received!