Hi,
I've just bought a combined mincer/sausage stuffer. I went for the one Lidl were selling last week and have bought some hog casings, rusk, and some of the sausage spice mixes from this web site.
Some questions that spring to mind:-
1) What cut of pork would you suggest. I thought shoulder would be good. Is that right?
2) What proportion of rusk to meat? I thought about 10% is that about right ?
3) What length of hog casing is needed per KG of meat ?
Are there any other tips you guys can give me so that I don't make a complete mess of my first attempt ?
Thanks