[Swing Swang]

I've been having an affair (on another forum) and have made my first batch of Portuguese-style sausage.

After getting over the initial shock of  - 'I'm going to make something out of meat, and I'm going to eat it in three months time and it's still going to be raw' the whole process has been surprisingly straightforward. There are a good few safety issues to consider, but do the research, and give it a go.

Thought I'd share the album here too:

http://s279.photobucket.com/user/SwingSwang/slideshow/Sausage%20Saturday

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[Aunt Sally]

Sounds interesting (if risky).

Please post your pictures and information here so we can follow it, please

[Snoop]

Loved the photos. That is one heck of a sausage-fillling device. I've never seen one before, but it looks like a professional number. I take it that you'll be making more!

By the way, they look delicious.

[Swing Swang]

Yes - it is sort of a semi-professional device - the company had it on special then said would I like one with three times the capacity as they run out of the smaller size that I'd ordered - cost me a fraction over a ton about 6 months ago - really helpful to have a mate to help out though

Yep - we'll be making more.

Three guys, thee batches of different flavoured sausages, then invite around the rest for a bbq & beers as soon as the weather gets warm enough.

[LotuSeed]

What did you use for casing? Purely out of curiosity mind you as I'm a vegetarian.

[Snoop]

For the first time ever, I wish I was a guy! Those sausages look really good. Hope you have a good do.

[Swing Swang]

What did you use for casing? Purely out of curiosity mind you as I'm a vegetarian.

I think that the technical term is 'hog middles' - pig's guts.

It is possible to get an edible vegetarian/kosher/halal/vegan casing (Nutra® casing) if you try making a vegetarian version.

[Swing Swang]

For the first time ever, I wish I was a guy! Those sausages look really good. Hope you have a good do.

Girls make sausages too!

[Snoop]

For the first time ever, I wish I was a guy! Those sausages look really good. Hope you have a good do.

Girls make sausages too!

Absolutely. I wasn't talking about the making so much as the eating of these particular sausages.

[Swing Swang]

Ahhh...
All the red colour is from Pimenton de la Vera - lovely and smokey, and from Spain too - so you know what you'll be missing!

[Snoop]

The Valle de la Vera is, I have to say, even more beautiful than your sausages.

A sausage butty wouldn't go amiss today. I'm looking out at 25 cm of snow and more falling...

[8doubles]

Chorizo is a magic ingriedient as far as i am concerned, always have one in the fridge and just a few slices really make a difference in stews, pasta,pulses, omlettes and much much more.

I will get around to making my own one day !

[Snoop]

Chorizo is a magic ingriedient as far as i am concerned, always have one in the fridge and just a few slices really make a difference in stews, pasta,pulses, omlettes and much much more.

I will get around to making my own one day !

I have been known to eat a plateful of butter beans and a few slices of chorizo for my supper and nothing else. Takes all of three minutes to do! Not exactly cuisine minceur, but delicious.