| Today in the UK we spend millions of pounds each | | | | content will have to be taken into consideration - belly |
| year on sausages, supermarkets and butchers sell | | | | pork has an ideal fat to meat ratio for a traditional |
| countless flavours, shapes and sizes and several | | | | breakfast sausage so this is a great place to start. |
| bespoke shops are even now selling gourmet | | | | The second ingredient in sausages is the rusk; this is a |
| sausages. With the popularity of this food on the | | | | dry mix similar in appearance to a stuffing mix which |
| increase some people have started to produce their | | | | contains all the herbs and spices that will be used to |
| own homemade fresh sausages. | | | | influence the flavour of the sausages. |
| Sausage making is a thoroughly enjoyable and | | | | Last but certainly not least is the sausage casings or |
| rewarding pastime with instant and very tasty results. | | | | skins, here there are two very clear choices - Natural |
| The equipment needed to begin can be gathered for a | | | | or man made? Most serious sausage makers will |
| small cost and the ingredients are widely available. | | | | choose natural casings over man made. The |
| Making homemade sausages allows the maker to | | | | advantage of a man made casing is that they require |
| impart their own style and flavour into the meat as | | | | little or no preparation whereas a natural casing will |
| every aspect of the sausage is totally at their control. | | | | come in a salt cake or brine so will need to be treated |
| Fresh sausages are made up of a mixture of simple | | | | to lower the salt content. |
| ingredients; the first decision to be made is what meat | | | | After the meat and spices have been combined it is a |
| to make the sausages from. The most popular choice | | | | simple case of stuffing the sausage meat into the |
| is pork followed by beef but other meats can also be | | | | casing of choice, bunching, hanging to dry and then |
| used such as venison and duck! | | | | best of all sampling the results. |
| Once the type of meat has been selected the fat | | | | |