ped wrote:I'ts very important to quality test
Funny, that's what I keep telling the local publican, but he still insists that I pay for my pints!
ped wrote:I'ts very important to quality test
Steve wrote:Chances are your butcher will be able to supply you with casings. Mine can for me. I've always used hog casings because they're relatively easy to work with and have a nice bite through texture. Never tried the synthetic ones nor have I used other natural casings. I believe lamb casings are supposed to be very soft but are more difficult to work with.
Vic. wrote:Anyone manage to make square sausages, stop them rolling around the place?
Banjo wrote:Vic. wrote:Anyone manage to make square sausages, stop them rolling around the place?
Lorne sausages are square. They are made brick-shape then sliced before frying.
Users browsing this forum: Viktoribzu and 5 guests