Hi Guy's first post
We are a small farm that rear our own Rare Breed Pigs and have a registered cutting premises so that we can produce our own pork products.
Our sausages have become very popular and we have opened a local market stall.
Up to now we have been filling our casing with the mincer, which is fine but we wanted concistency in the texture so have upgraded to a commecial electric (knee operated) filler.
Now then my question is this... We make 6 varieties of sausages (at the moment) around a 12Lb batch of each. with the new filler, at the end of each batch we are left with around half a Lb of sausage meat ( times that by 6 and its quite a lot). What doe's everyone do with this? It's too much for me to eat and i don't want to bin it...
Thanks for your time
Jamie