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.
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.
