Bangers and its not November 5th yet.

30% had a bit of a coup in Tesco yesterday and arrived home with 4 Pork Shoulder joints. They were "on special" and we had recently used up the last of the sausages in the freezer so today's agenda was set.

I grabbed the sausage bible and worked out the various quantities of seasoning, bread crumb and other flavourings and 30% set to to work sorting these out while I popped out for an appointment. I returned home about an hour later and joined in the prep work and set about roughly dicing the pork before the mincer was started up.

Each joint produced about 2 kilos of minced pork and we had decided to make 4 batches; pork and apple, sweet chilli, cajun and sun dried tomato. After a hour or so of mixing, kneading and squeezing followed by 40 minutes of "stuffing" and we ended up with these ....

 This is somewhere in the region of 24 lbs of sausages and should keep us going for a good while.  It was, incidentally the first time we had used natural hog casings rather than collagen skins and it was interesting to see how, when linked, the "natural sausages had a slight curl whilst the collagen skinned ones were dead straight.

The brawn had also set and was removed from the fridge sliced and sampled. We had an unbiased tester as a friend of TP's  was here for the day. He was aware of the raw ingredients but happily tucked in. It may have been 13 year old bravado but he declared it "good".  As I said yesterday, the brisket of beef really does lift it as a dish and this will be great with pickles and fresh crusty bread.