Just re-joined after a few years, first time i didnt really get into making any sausages, i did buy a vertical stuffer and i have recently bought a meat grinder attachment for my Kitchen aid mixer, the grinder got me thinking about sausages again and how much i miss the British banger,( im a Brit living in the USA)
I made some Bacon a few years ago, maple, it turned out well but my wife didnt like it so i havnt made any more.
In my pantry i have some pink salt, no not the Himalayan kind, the curing kind, kind of remember #2 cure but im not sure, should i toss it?
Anyway i have been reading about the Polly Perkins Cumberland Style Sausage which has so many great reviews and looks easy enough im going to have a go at it, just ordered the casings from Ebay so i have a few days to gather the other ingredients.
Im sure i will have lots of questions but im sure you guys can answer any i have