One of the subject's I forgot to mention the other month was our attempts at Sausage making. Before coming to France we purchased a large hand mincer & filler, and a large tub of salted pig intestines. Well we had a go with the willing help of Sally & Steve who were staying with us at the time, after mincing one & a half kilo's of pork and adding the breadcrumbs and spices it was time to fill the skins ( cant think of the right name for them) it was quiet easy and linking was not to bad after a few false starts. The finished product,seven fat sausages, these were placed in the fridge until the following morning to allow the spice's to permeate the meet. Well if I must say it myself they were the best sausages I have tasted in a long time, We all enjoyed them even Jill who is not a great lover of sausages.
Hopefully this is only the beginning.
