Thread: Sausages

@planenutz this ones for you...my family are all either celiac/dairy free/gluten intolerant Im the only one who isnt.

unlike John we use NO fillers at all and actually LIKE big meaty sausage...eat two and you are full.

our recipe is as follows

2lb meat

1 tblspn salt

1teaspn pepper

1teaspn paprika


a little cider vinegar...enough to get dry ingrediants mushy.


1 tblspn brown sugar


1tblspn herbs....we use mixed herbs an tuscan seasoning


1 tblspn corn flour


1tblspn garlic


20% pork fat by weight...we used belly /flap this time around as had killed a very fat pig and had heaps of trimmings.


oh and we added fennel from the garden...about a 1/2 cup full for 30lb meat we ended up with 2x 15ltr buckets full of bangers.