[SMD66]

It wasn't quite the generation game, but we had fun.
we got the mince from the butcher, (from our pigs) and made it into, 5 varieties,
apple and thyme
sage and leek
slightly spicey
very spicey and
blow your socks off!

Now we know how to do it we will certainly do it again even though it took us about 3 hours.

[GrannieAnnie]

Thing is, it doesn't take 3 hours to eat them does it Sam?    Homemade sausages are lovely.  Do you use just the meat and spices, and breadcrumbs or rusk?

Brian used to work i a butcher's years ago, and says to me.  why don't you get some rusk to put in them instead of breadcrumbs?  Because I don't want them to taste like shop sausages I reply!!!  

[SMD66]

we bought organic breadcrumbs on-line.  (weschenfelders)  We added our own herbs and spices, just made it up as we went along really.  We used sage, oregano and thyme from the garden.  We just fried a bit off to taste if it was ok then stuffed the skins.

We are having some for tea, yum 

[davethespread]

excuse my ignorance but,what do you use for skins and where can said skins be purchased please

[SMD66]

on-line.  www.weschenfelder.co.uk
We used, 'hog casings'  They are natural casings and come ready spooled so they just need pushing onto the nozzle. 

[GrannieAnnie]

I got my hog casings from www.sausage-maker.co.uk, but they also do synthetic casings if you don't fancy the real stuff!!!

[Roll Roll]

You pair are making me hungry talking about all this sausage.
Have you both got sausage makers to force the meat into the skins, or are you doing by hand?

[Paul Plots]

I am so jealous........not just of the sausages but of the time and energy you must have.

Sounds wonderful......... 

[madcat]

I am so jealous........not just of the sausages but of the time and energy you must have.

Sounds wonderful......... 

When you are retired and have more time .......  !!!  no kids, no paperwork, no admin ......  Sweet Dreams .....   

It is always going to be sunny then and I am going to be a nice person ....   

[SMD66]

You pair are making me hungry talking about all this sausage.
Have you both got sausage makers to force the meat into the skins, or are you doing by hand?

We got a mincer and nozzle attachments to do it.  Cost around £20.

[SMD66]

we hung them on the clothes airer to dry off a bit!

[Roll Roll]

Sam, they look good enough to eat.

[SMD66]

we had some for tea last night.  They were lovely except the skins were a bit tough, 
I expected natural skins to be more tender, oh well, we live and learn!

[GrannieAnnie]

I bought mincer and sausage making attachments for my old Kenwood Chef that I got off Ebay.  Then the Kenwood blew up, so 2 years ago I treated myself to a new one!!

I hang mine up on the door frame in the kitchen until they are dry enough to open freeze!

I like the airer idea Sam, but my ceilings are too low!

[Poolfield2]

I bought mincer and sausage making attachments for my old Kenwood Chef that I got off Ebay.  Then the Kenwood blew up, so 2 years ago I treated myself to a new one!!

I hang mine up on the door frame in the kitchen until they are dry enough to open freeze!

I like the airer idea Sam, but my ceilings are too low!

I bet your arms get tired before the sausages are dry