Unfortunately, I ruined the entire batch of 34 sausages at the last minute. Which was a pity; they were great (although a little dry).
I’ll be uploading the photos tomorrow – there were a LOT of sausages. And the smell was awesome (garlic, red wine, and gin).
I just picked up around 3.5kg of boned boar leg. This weekend, I’ll be making boar sausages!
Stay tuned…
I brewed up a batch of maple-bourbon brine, which I used to cure a couple of pork tenderloins.
While my first attempt at Mexican-style chorizo was not entirely successful, their texture and flavour have vastly improved after being dried in the fridge overnight.
I’m slowly refining the Spicy Italian Sausage recipe from Charcuterie.
A couple of months, back, I made my first-ever batch of sausages.
They weren’t perfect (too much chilli and, due to smear, the texture left a lot to be desired), but they were pretty damn delicious.
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