Sausages and Pate for the "Gout club". A jacob's table at one of the pubs I frequent.
Both dishes are quite straight forward to do but both very rewording in taste.The sausage recipe is very straight forward. Sausage meat from a "real" butchers. One that does there own sausages so they understand what is required. Using on of those prepack tubes of sausage meat is not a good idea. It's basically rough minced pork (Jowl, Neck, shoulder, belly etc.) Paprika, salt, pepper and fresh chilli to taste.
|Add it all to a bowl. Make sure the pork is really cold. Put in the freezer for a while and take it out when it starts going firm.This makes it a little more workable and means it's not going to warm up to much.|
|Ensure your hands are hygienically clean and mix.|
|Thread the rinsed skin onto the funnel.|
This is enough skin for around 30" of sausage
|My first (soso) attempt at linking.|