After Stuffing Sausages

[deb]

Paul, it would seem that you're right and I'll just have to be a bit more precise about water/liquid content.
I think that if I have to add a bit extra liquid to help the mixture through the gun I'll hang the sausages, linked together still, from hooks in the fridge so that they do not sit in any seepage and allow them to dry out a bit overnight.
Thanks for the info. Did you try the sausages?

[Paul Kribs]

Deb

Haven't tried the apple sausages yet, but will do soon.

I utilised some of the 3 different mixes I made yesterday and ended with a spare 2lbs of mix. Some of the apple, some traditional and some basil & sundried tomato. I added 2 heaped teaspoons of Dunnes River Jamaican Jerk paste to this and now have a dozen to try, just hope I've not overdone the paste as it is based on scotch bonnet chillis. With hindsight I think I should have packaged them in 3's instead of 6's cos my wife doesn't like the hot jerk.

Regards, Paul Kribs