Sausage making
Posted: Mon Jun 12, 2023 3:30 pm
After about 40 years of butchering game and livestock I had my first attempt at sausage making yesterday.
Not overly difficult and happy enough with the appearance of the finished product but the real test will be in the eating.
Butchered a lamb and had around 10lb of trim, all are straight lamb sausage, half made with a plain sausage premix the rest with a honey mint and rosemary premix.
Not overly difficult and happy enough with the appearance of the finished product but the real test will be in the eating.
Butchered a lamb and had around 10lb of trim, all are straight lamb sausage, half made with a plain sausage premix the rest with a honey mint and rosemary premix.