Whilst in the UK during Christmas, my brother in law invited me for a sausage making experience in one of the best equipped kitchens I know. It should be as his wife is a very established cookery writer, food stylist and has produced many a wonderful book with a myriad of tantalising on the tastebuds recipes. I received a couple of her new books this trip. Chef School and from her Hamlyn range, Tapas and Cake. Give her a Google!. She could have been in the eye of the media many years ago before all these celeb chefs hit our screens but chose to remain behind the camera and the pages of her books and magazine articles.
The b. in law, knowing how I love a pure decent banger, set to with me and I created my own melange of flavours.
This is a pic of my first attempt, next update will be a photo of the progress!
Pork, sage and lemon then Lamb, mint, ginger and moroccan spices ( a splash of St Emillion red wine)were the flavours chosen for this experience.
The machine was acting up so it was a 2 person operation and it required some physical effort more on the brother in laws part!.
I am looking forward to trying them out though the tasters we cooked before going for the big squeeze into the skins seemed pretty tasty to me and I have it on good authority from someone who knows that the pork and lemon were a big hit!
I will pursuing this home made method as then at least I know exactly what is going into them!
So much for my thoughts on giving up pork or lamb.!
1 comment:
Well welcome back...jusy checked your blog by chance. Happy New Year and here's hoping you get the house progressed at least this year.
I might try sausage making myself....it looks like fun. Cheers!
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