Sausage recipes please

#1
thats recipes FOR sausages not recipes with sausages in them.

Ive been given a sausage maker and have tried a few recipes (cumberland, cracked black pepper, turkey and leek and chorizo) but would like to try a few more ideas. Does anyone else make their own and have some tasty recipes theyd like to share?
 
#4
FiveAlpha said:
Try google you lazy cnut.
Dur! Tried that but always interesting to see what guys on here have tried/ liked. 8)

currrent affairs? try the BBC :wink:

Information about the Army? try the MOD site/ ArmyNet :wink:

So whats your favourite sausage recipe then 5A or are you more of a black pudding man? 8O
 
#6
Venison, leek, wild garlic, rusk (to bind it) seasoning.

Makes a dry firm sausage - can't be a bad thing! :)
 
K

Kirkz

Guest
#7
EX_STAB said:
Venison, leek, wild garlic, rusk (to bind it) seasoning.

Makes a dry firm sausage - can't be a bad thing! :)
Sounds top! Makes me want to go out and shoot a Deer :)
 
#9
EX_STAB said:
Venison, leek, wild garlic, rusk (to bind it) seasoning.

Makes a dry firm sausage - can't be a bad thing! :)
Bambi sausage sounds great. Only one problem.... Cornwall is not known for its thriving deer herds :cry:
 

Biped

LE
Book Reviewer
#11
If you can get bambi, try something sweet as a filler. Say, Cranberry and Port and maybe a bit of sage mixed in - but go light on it.

Pork and apple is a big favourite, maybe with some spices too. Another one is pork and stilton, which melts as you cook the sausage - yum!
 
#12
oldcolt said:
EX_STAB said:
Venison, leek, wild garlic, rusk (to bind it) seasoning.

Makes a dry firm sausage - can't be a bad thing! :)
Bambi sausage sounds great. Only one problem.... Cornwall is not known for its thriving deer herds :cry:
Devon is though. Check your PMs.
 
#14
How about making your very own :

Nürnberger Rostbratwurst or grill sausages
Clickety
 
#16
If you need instruction try here it's not that far from Cornwall.

http://www.themagdalenproject.org.uk/foodanddrink.php

I did a course there a couple of years ago, quite laid back and left with a self made salami which had to be hung for three months.

Most important thing learned was you can put pretty much anything you want in a sausage skin but make sure the fat you use is Hard Fat which you can get from most butchers.
 
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