Simple really - tell her its all part of your elaborate plan to utilise the Bay trees du have growing in wild abundance!Thanks a bundle, I've just spent some cash on a mincer/sausage machine, natural casings and several bags of spices inc Merguez, just need to explain to SWMBO how I needed it all and find somewhere to store it!
This is what I do. I can’t get sausage skins here and a machine, I’m guessing, would be impossible during lockdown, so patties and or hand shaped sausages. Not the same but good enough. I still haven’t settled on my favourite recipe, but my results have been very edible so far and I’ve not managed to kill anyone so far.Just make some Maccyd's style sausage patties if you don't want to go through the faff of skins if your just trying it .
I did that first with some seasoning from here Pork Sausage Seasonings - Cumberland, Pork & Apple - Weschenfelder
+1 That’s what I use to both grind and then stuff my sausages.If anybody has a Kitchen Aid with the grinder attachment, their sausage stuffer that fits on the end works very well.
Used to have that as a kid, Mum called them "rissoles", I said rissoles, not *********, you blind twats.If you're not using cases, use an egg-wash and lightly coat the sausage with breadcrumbs. It does more or less the same job when cooking. That's how I test a batch of sausage meat for taste before stuffing.