Proper Sausages

It was a bit of a pain, and it did take me a good hour to do. There was some mistakes with the way the blade turned on the worm, but finally, I made my own bacon and leek sausages.

Also I can't freeze these as the pork from Macro, has already been frozen, so I'll be eating these the next 3 days :D But I had to try.. I don't know where I can get more pork that is freezable...probably just the supermarket.

The main thing I learned was the blade on the grinder..if its on the wrong way, and there's no way to tell it just mashes the meat and it just gets clogged up.

Also the skins, I clearly bought too much I could have done 4 times as many so there are skin left in the water that will only be usable for another couple of days, I'll try to get some lamb tomorrow to make some lamb sausages, and maybe some beef, but I don't know what kind of beef to use, otherwise I need to buy must smaller skins.

Actually twisting is also a bit of a knack I've not quite got and you can see the sizes are all over the place but  I'm happy.
The pic shows a lot of trapped air, but I've used a clean needle and pricked them to


Of course the proof will be in the eating... hope they taste good, or this is a 15quid experiment that needs refinement.

And the proof, well, great texture, flavour is close, needed more garlic I feel and strangely a bit more fat, perhaps a little olive oil when the fat content is not so high. Also the ends popped so I need to work on making the twists have more turns to lock them in place. I didn't quite get the flavour of the paprika and cayenne I was expecting, so will stick with sage and thyme next time..

But a great 1st try...will experiment with more meats and seasonings

Ahthankyew