Saturday, 27 November 2010

Sausagey success

Mmm, yesterday's sausages are probably the best we've made so far. Want to make a note so we know what we did right for next time!

Used the proportions recommended on the Weschenfelder mix packet:

65% Pork (of which 35% was belly and 65% was shoulder. This is less belly than we have used previously)
12.5% Rusk (we nornally use breadcrumbs)
2.5% Weschenfelder's cumberland mix 
20% Water

Pork was thoroughly chilled before initial mincing, then put back in the fridge until we were ready to mince it again.

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