I only hit things with a hammer that I can see 
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And know what they are!!
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I resorted to making sausages (and bacon) in Florida. They donāt use filler/rusk so they are rong.
If I ever bother again I wonāt be using natural casings next time 
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They have to have fillers and at least 20% fat, otherwise they are tasteless.
Iāve had some advice from the guy who slaughters the Fetlar pigs. His sausages are epic!
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Exactly! Americans seem to use 99% meat with milk powder as a binder. At least on all the store bought stuff.
JB is the same.
I wish I was only 20% fat 
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Dry, tasteless crap.
Fat is king 
And very weird texture on a lot. Hence sausage faff.
Cumberland sausage recipe, the ratios were off a forum, home made rusk, used the grinder attachment for the kitchen aid.
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I was talking about using a hammer.
Iāve only used my āsausage attachmentā once and made Merguez sausages, didnāt need fat or filler.
Used lamb shoulder, pork belly and natural casings.
Tasted great but couldnāt do the twisting bit without breaking the casings so ended up with Merguez rings.
Not a euphemism, I take it ā¦ (theyāre sheep, arenāt they).
VB
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I have some shoulder and leg joints in the freezer that might disprove this 
Bombay Duck stylee 
Long pigs??
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VB
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Spent most of today thinking it was Thursday, hate it what that happens.
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Weāve already cut him up and devoured the remains. Heās history.
Have you got predictive days of the week as well as predictive text ?
VB
Sounds nastyā¦
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