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@Olly398
WARNING - RANDOM POST ABOUT SAUSAGES - MEATY PICS BELOW
I was as good as my word last night and made sausages for tonight's bonfire festivities. First, I got a load of meat. I just went for two bonelss supermarket shoulder joints and about half as much again in belly to up the fat content.
Then I skinned the meat, cut it into hunks and fed it to my new toy:
Not strictly necessary to own such a hardcore machine, but last time I did it all in one of those old fashioned hand grinders and it took me over an hour of solid grinding. Bollox to that - Ebay provided the remedy.
I split the meat into two different mixes - one herby, the other kinda appley, both with loadsa black pepper, some good ground up bread for a bit of "rusk" and the right amount of salt. Salt is your friend.
The next bit was a bit too involved and frankly slimy for me to get any good snaps. I used a hand-cranked sausage machine - think of a giant meaty piston, or a huge version of one of those things you use to do DIY kitchen sealant - to stuff lengths of natural casings (sheep gut to you and me, comes salted and you soak in warm water for half an hour) and twist them into sausages. Trick is to avoid air bubbles and get neat sausages of a consitent diameter. This bit is a goddamn art and a half!
Anyways, I ended up with this:
Four dozen pretty stout bangers - around five kilos all told. Total cost under £20. Hung them in the basement overnight to set a bit, and now they're in the fridge waiting for their glorious fate, where they will be cooked very slowly and carefully on a BBQ, then consumed with litres of homebrew cider. Friggin ell is this the good life in Brixton or what?