Yokel Matt 918 Posted November 27, 2017 Report Share Posted November 27, 2017 I use a pre-mix for sausages, cranberry & port is a good one although the dried fruit can sometimes be a bit on the hard side. Spotted some fresh cranberries at the farmers market and as I had some venison in the chiller thought I’d pep up the usual recipe by adding fresh fruit and real plonk. You can taste the difference ?. 4 Quote Link to post Share on other sites
jwed 16 Posted November 28, 2017 Report Share Posted November 28, 2017 Looks fantastic. I boned out a saddle last week and wanted to make sausages out of the trimmings but didn't get around to it so the dog ate well instead. Did you use a mincer or food processor? Quote Link to post Share on other sites
Billy b 724 Posted November 28, 2017 Report Share Posted November 28, 2017 Looks well that ? Quote Link to post Share on other sites
Yokel Matt 918 Posted November 29, 2017 Author Report Share Posted November 29, 2017 On 28/11/2017 at 12:52, jwed said: Looks fantastic. I boned out a saddle last week and wanted to make sausages out of the trimmings but didn't get around to it so the dog ate well instead. Did you use a mincer or food processor? A mincer mate - quite a large plate size as well to give it a bit more texture (6mil I think) as I’ve found the smaller ones makes it a bit like paste. 2 Quote Link to post Share on other sites
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