Country Smallholding

[Colin]

Our friend fatman always praises the work of Maynard Davies.
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

[Parson Snows]

Colin wrote

Following on from his three part series on curing Maynard Davies gives us an article on traditional sausage making

Do you have a copy of these articles, the curing and the sausage-making, and if so could you possibly post them on this forum

kind regards

Parson Snows

[Colin]

Sorry, but I don't have a copy of this magazine.
Could anyone else help?

Colin

[Parson Snows]

Thanks Colin

I've already looked on their electronic version ... nothing there. Have to wait and see.

kind regards

Parson Snows