The website www.countrysmallholding.com contains the following note on their current issue:
Traditional Sausage Making
by Maynard Davies
Following on from his three part series on curing Maynard Davies gives us an article on traditional sausage making. He believes that sausage making is one of the most satisfying things you can do. It gives you an excellent product that you have produced for yourself, at Christmas time or any other time of the year.
He discusses the ingredients for sausages, including seasoning and binding, how to prepare them and how to store them.
There are many varieties of sausage around and he finishes his article with some recipes: pork sausage, beef seasoning, lamb sausage and a season Christmas sausage.
Colin