The Thurlaston Sausage

This sausage is an amended version of the Every Day Pork Sausage that I posted a while ago. The first version is a nice peppery sausage that we all like a lot. The family, however, think this one is even better. Less peppery and with a more 'rounded' flavour.

For 1kg of sausage
770g Locally Produced Pork Shoulder (about 20% visible fat)
80g Rusk
130g Water
20g Seasoning Mix (see below)

Sausage Seasoning Mix
60g Salt
7g Pepper White
5g Pepper Black
2g Nutmeg
1g Mace
2g Ginger
3g Mixed Herbs

Mix together well

For other amounts of meat, you can use this calculator:

Thurlaston Sausage Calculator
Weight of Meat in grams gm
Water gm
Rusk gm
Seasoning Mix gm
Total Amount of Sausage gm
Individual Seasoning Weights
Salt gm
Ground White Pepper gm
Ground Black Pepper gm
Ground Nutmeg gm
Ground Mace gm
Ground Ginger gm
Mixed Herbs gm


1. Mince the meats through the blade of your choice (course or fine). I mince twice through a course mincer plate.
2. Add meats to the bowl and add the seasoning, mix well.
3. Put rusk on top of the meat.
4. Pour the chilled water on top of the rusk so that the rusk gets thoroughly wet.
5. Mix vigorously until the meat mixture looks sticky. I really work it at this stage.
(this is myosin developing, the protein that sticks the sausage together & gives texture, rather like the gluten in bread).
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into casings.
9. Put into the fridge for 12 - 24 hours to 'Bloom' for flavour development.

Cook and Enjoy

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There are 69 comments

John Byrne

I have a batch of this made in the larder in a tuppaware box. Every time I open the larder I have to dip my finger into the tuppaware box and taste this. It’s the biz, reallt nice.

John Byrne, (Email ) - 23-06-’08 22:50
Wal Laven

Hi, first I have to tell you I was a sausage virgin until this weekend, when I made my first batch of Thurlston sausage using the calculator and my hand mincer/sausage maker, muscles like popeye now, they were delicous and golden brown on the outside, but a bit dry and the mix was a light grey colour once cooked, is this normal, I am only used to the flourescent pink sausage from our local butcher so any advice would be a great help.



Wal Laven, - 12-02-’12 10:42
Wal Laven

Sorry forgot to ask these in my last post, is it ok to use Prague powder #1 or Sodium Ascorbate to retain colour, if so what would be the ratio per kilo. And I think I miscalculated the amount of fat in my last mix, I used 20% per kilo of pork, should that have been 1 kilo in total, eg, 800gms pork and 200gms of fat to make up a total of 1 kilo for mincing.


Wal Laven, - 13-02-’12 10:54

Hi Wal – if you enter 1000gm in the calculator as the meat amount but have lean meat and fat, the yes you’d use 800gm lean meat and 200gm back fat. The dryness may have been due to the ratio being incorrect or due to under-mixing. You need to mix the meat/salt etc until it noticably changes from mince into sausage-meat – it become sticky and can even smell a little different. As for the colour, well if you want it pink then I guess you could add cure #1. For colour rather than curing, I’d just use around 80 – 100 mg/kg nitrite – about 1.5gm of cure #1 per kg meat.

I hope this helps.

Phil, (URL) - 13-02-’12 17:35
Wal Laven

Many thanks, yes I got the meat/fat ratio incorrect on my first attempt, probably the mixing as well, will have another go this weekend, be prepared for more questions lol.

Wal Laven

Wal Laven, - 14-02-’12 11:54
Wal Laven

Hiya Phil
Just a quick update, made another batch of Thurlston, absolutely spot on, chilled all meat ingredients and mincer parts in the freezer for an hour, result, perfectly minced pork and really great tasting end product.

Thanks Phil

Wal Laven, - 29-02-’12 10:38

Phew, don’t you just love it when a plan comes together!


Phil, (URL) - 29-02-’12 19:05

This might sound really dumb but does mixed herbs mean anything goes? Thanks

Pau, - 01-05-’12 17:51

Mixed herbs is a prepared mix of dried herbs sold in the UK. Whilst the mix varies it tends to be based on Thyme, Marjoram, Oregano, Parsley, Sage and Basil.

You could use a mix of your favourite dried herbs instead.

I hope this helps and that you enjoy the sausage.

Phil, - 02-05-’12 18:33

Hi, this is a marvellous blog but i have a question.

With the calculator, do you put in the weight of the pork shoulder plus fat into the ‘weight of meat in grams’ section? Or just the meat on its own without the weight of the fat added?

As i have 2kg of pork shoulder and i also have 400g of fat, do i put in the ‘weight of meat in grams’ 2.4kg?

Sorry if i am confusing things unnecessarily


Louis, - 06-12-’12 20:04

If you use a mix of meat and fat to get the 20% Visible fat, then enter the total weight of meat and fat added together.

i hope this helps and that you like the sausage.

Phil, - 06-12-’12 22:30

Another Noob question. The salt used is that normal fine table salt or is it coarse salt? (rock salt).



Pierre, - 16-02-’13 08:33

Either is fine Pierre. I hope you enjoy them.

Phil, - 17-02-’13 15:42

I’ve been looking for an all-rounder and I believe the Thurlston is the one. It’s impossible to get mixed herbs where I live, so I made up my own with sage (40%), thyme (20%), marjoram (20%) and oregano (20%). Absolutely perfect. I also used panko (japanese breadcrumbs) instead of rusk. Thanks for developing and sharing this Phil. You’re a real star.
As an aside, when I do get round to making my own rusk, I was wondering what natural colouring I could add to make the rusk pink. Obviously nothing that will effect the taste. Any Ideas?

Jonny, - 29-03-’13 14:28


I don’t add colourings to the rusk I make.

However, I do when using rice: I add paprika as I prefer to use a natural colouring. Maybe you could try it in your rusk.

I hope this helps.

Phil, - 29-03-’13 14:31

I do hope you are able to answer my question ! I’m trying to find a faggot recipe that I can make in 20lb batches. Using my own Berkshire Pork and the offal from my pigs. There is only one problem I’m unable to use fresh onion and garlic must all be in dried powder form for easy use at my processor. I’m an expat living in Ontario maketing my English bangers, I have managed to source rusk. Thank you in advance Ashley is my farm website if you would care to take alook.

Ashley, - 23-04-’13 18:12

Hi Ashley

I’ve copied your question and replied to it on my post about faggots. It’s here:

It seemed to be a better place for it.

Phil, (URL) - 24-04-’13 12:18

WOW – made this recipe last week, fantastic, they didn’t last long :)

Paul, - 25-05-’13 20:05

Thanks Paul

I’m so glad that you like it.

Phil, - 26-05-’13 14:45

Hi Phil,

How would omitting rusk affect the recipe?



John, - 23-06-’13 12:45

Omitting the rusk would make a slightly different style of sausage. However, it’s all about personal preference.

There’s absolutely no reason you couldn’t make a rusk-free sausage based on this one’s spicing – you’d need to adjust the water and ensure that the sausage has a reasonable fat content and is well mixed to develop the myosin in the meat for a good ‘bind’. Otherwise it could end up like ‘a burger in a skin’!

If you try it, please let me know how you get on.


Phil, - 25-06-’13 13:37
Norman Christie

I am about to try making your Thurlaston sausage. There seems to be difference in the amount of seasoning mix between the recipe at the top and the results given from the calculator.
I entered 1400 gms meat (pork including visible fat)

The given seasoning mix is:-

Water 236.36gm
Rusk 145.46gm
Seasoning mix 36.36gm

Can you advise?



Norman Christie, - 18-10-’14 11:23

That’s correct, the seasoning mix is a bulk mix used at 20g per 770g meat. The individual amounts listed by the calculator can be used instead of the bulk mix for people with very accurate scales.

Use either 36.36g of the bulk mix listed above the calculator, OR the amounts of each individual item listed y the calculator.

I hope this helps.

Phil, - 18-10-’14 18:41
Norman Christie

Thanks Phil,
I substituted 40 gms of salt (considering my HBP!).
I tried them out in a srcond world war recipe my mother used (try it out on your parents it’ll bring back memories for them). This was the first time I have made this in sixty years. It’s actually rather good.

Meal for two (it easily multiplies up if needed).

two eggs separated
65gm fresh breadcrumbs
65gmgood cheddar cheese grated
Thurlaston sausages, one or two per person
one spoonful english mustard
salt and pepper
buttered baking dish
ovan set to 200deg C
bake for 30 to 45 minutes until well browned on top.
If increasing recipe for additional people allow an extra egg and 30 gms each of breadcrumb and cheese, plus sausages.


Place breadcrumbs in a mixing bowl, separate eggs and add the yolks to the breadcrumbs.
Add mustard to the mixture
Now add milk (approximately 100ml) to the mix and stir until mixed, more may be needed to make a loose mix.
Leave for 15 minutes to settle.
When ready to cook, set the oven. When the oven has reached temperature beat the egg whites to soft peak and fold into the mix, pour into the buttered baking dish.
Place sausages on top andplace in the oven.
Bake for 30minutes or until evenly browned.
Serve on its own or with a little green salad.

Norman Christie, - 25-10-’14 20:14

That looks like my type of dinner. Thanks Norman.

Phil, - 27-10-’14 14:58
Norman Christie

Another recipe using Thurlaston sausage

Italian style meatballs

60g white breadcrumbs
60m milk
400g beef mince
200g minced pork or Thurlaston sausage meat I had enough left over from my last sausagemaking session, if none use sausages
skin removed.
30g parmesan cheese grated
A good grind of fresh nutmeg
Salt and pepper. If using the sausages remember to adjust for the seasonings in the sausagemeat.
1 egg
2 tbs parsley finely chopped


Place breadcrumbs in a mixing bowl and add the milk. Leave for a few minutes to allow for absorption
Add the rest of the ingredients mix with your hands until thoroughly blended. Rest in fridge for twenty minutes.
when ready make the meatballs aim for about 35g and place them on a greased baking tin, you should get 24 meatballs, place tray in the fridge to rest

Heat oven to 220C place the required number of meatballs on a tray and bake for 15mins turning over once, they should be lightly browned.
Add 400g of a nice Italian tomato sauce to the meatballs and poach them in the sauce for 20 mins. Remove the baking tray from the oven and leave to rest for 5 minutes before serving.
Serve with either pasta or creamed mashed potatoes.

Tomato Sauce for Pasta

This is my favourite recipe and it freezes well so I make lots.

Basic recipe

1 onion
1 carrot
1 stick of celery
1 clove of garlic
1 tin of Italian plum tomatoes with juice
2 tbs olive oil
Salt and black pepper

To make,
roughly chop all vegetables in a food processor
Place all the ingredients in a saucepan and bring to a boil. Simmer for 15 mins and the blend either in a food processor or a stick blender. When smooth and creamy return to the heat and simmer in the open pan for a further 30 minutes.

I make a good quantity by multiplying the ingredients x3.

Use what you want, then freeze in portions. To use, allow frozen sauce to thaw naturally and reheat gently.

Norman Christie, - 03-11-’14 16:39

That’s amazing, I make something very similar myself. I sometimes even use just sausage-meat. The cheese makes a real difference.

Phil, - 04-11-’14 17:18

Hi thanks for the Recipe, however as this will be my first attempt, i am a little confused in the Top list of ingredients you list 60 g of salt for the mix per 770 g og meat , however if you put 770 g in the calc it gives a figure of 15g obviously i want to get this right, any help will be gratefully received

steve, - 30-01-’15 12:18

Hi Steve.

In the calculator example you use all of the salt in the sausage. In the example at the top, you’ll note that you make the seasoning mix in bulk but only use 20g of the mix for the 770g meat. As the seasoning mix totals 80g, the 60g salt is 75% of this. You actually use 20g of which 75% is salt: 15g – the same as the amount in the calculator.

I hope that this clarifies it and that you enjoy the sausage.

Phil, - 30-01-’15 14:58

hi.just made my first batch.fab texture and flavour.but they seem to be shrinking a lot.followed the thurston recipe.

kim, - 16-03-’15 19:45

Sorry for the delay in reply. I understand from the post at that you’ve cured the problem. Some of the reasons for excess shrinking are: not enough time ‘hanging’ so that the water can be absorbed, too much fat, or cooking at very high temperatures.

I hope this helps.

Phil, - 20-03-’15 23:24

thanks phil…I wasnt hanging them long enough.great now.thanks for recipes

kim, - 23-03-’15 22:42

Thanks for the feedback Kim. I’ll amend the instructions to reflect this.

Phil, - 24-03-’15 22:35

Please what is rusk?
Is it dried breadcrumbs?
Or some kind of cereal?

vicki, - 14-10-’15 19:09

Hi Vicki
Yes, rusk is like breadcrumbs, except that it is made without yeast. There’s a recipe for it here:

I hope that you enjoy the sausages.

Phil, - 14-10-’15 19:47

What a fabulous site! I have been on a life-long quest to re-create the sausages I enjoyed as a child in Ireland. The Thurlaston is the closest yet, and I think once I get comfortable with grams and ingredients by weight (I’m in the US) and can play with the basic Thurlaston my quest will be over and I can expire happy.

Having said that, my first batch was about 85% successful because I really screwed up the salt measurement. But not the end of the world – I still ended up with a tasty sausage albeit on the salty side. But I am more used to recipes with measurements by volume, not mass. And my electronic kitchen scale didn’t help since it only provides fractional measurements on the US (ounces) side so I was trying to figure out what .66 grams looked like (since I hadn’t the foggiest what a full gram looked like!). But with the exception of the salt it all worked out.

So, I still am confused by stating ingredients by percentage of total. For example, user Jonny stated back in 2013 that he put together his seasoning mix by percentages, e.g. 40% sage, 20% oregano, 20% marjoram…etc. But 40% sage by weight, relatively speaking, is a huge amount compared to the other ingredients, since it is not that dense compared to say, marjoram. Wouldn’t that overwhelm the seasoning mix?

Finally, can anyone tell me how an Irish breakfast sausage differs from the British, seasoning wise? Although I love both, it seems to me there is (was) a difference in flavor. But perhaps it had more to do with “locally sourced” pork – in which case I must accept defeat and just enjoy the Thurlaston.

Again, thank you Phil for the great job you’ve done getting this info out there!

All the best

Mikeinmass, - 14-04-’16 15:04

Hi Mike,
Cheap electronic scales measuring to 0.1gm or even 0.001gm can be bought on Ebay for a few $$. For consistent results with small amounts of meat scales of this accuracy are the only way to go. Using % weights is common in sausage-making and curing – it’s allows a recipe to be scaled for any amount of meat. Another thing you’ll come across is weighing water! This is commonplace too.
I hope you achieve your quest for the sausage of your childhood. Please let me know when you do.
Best wishes

Phil, - 18-04-’16 21:22

Assuming the freshest meat is used, whats the shelf live of these sausages

Jimmy, - 20-04-’16 07:56

Hi Jimmy,
These sausage don’t have preservatives. For any fresh sausage of this type, 2 – 3 days is the maximum recommended time for storage at fridge temperatures. The addition of preservative such as Supapres from would extend that to 7 days.

Hope this helps.

Phil, - 22-04-’16 17:54

Im going to give these a try this weekend cant wait can you use a mixer to mix it or does it have to be done by hand thanks

Chris, - 15-07-’16 21:41

You can mix it with a mixer Chris, but be careful not to take it too far. It needs to be sticky and smell like sausage rather than mince. I hope yu enjoy them.

Phil, - 16-07-’16 00:55

Thanks I live in Australia and you cant get a decent sausage here so im looking forward to them

Chris, - 16-07-’16 01:33

Thank you Phil for all this info. I too am from Ireland living in the US. I have made the rusk and believe it works the best. However, the only way to grind it is in my vitamix. The food processor was not strong enough. My interest in making the sausage is for sausage rolls so no casings necessary for me. Here is my recipe (taken from above) using 1lb of pork that is a medium/fine grind. 1/3 cup + 2 TBL water, 1/3 cup + 1 TBL rusk, 1 tsp salt, 3/4 tsp white pepper, 1/4 tsp ginger, 1/2 tsp mace, 1/4 tsp nutmeg and a dash of sage.
If anyone tries this, i would love your feedback and suggestions !

sandra, - 16-12-’16 17:05

Hi Sandra,

A tablespoon of flour’s good in sausage for rolls. It reduces the fat seepage.

It’s easier to grind the rusk when it’s hot.

Phil, - 16-12-’16 19:32

Thanks much Phil. I am just starting to make another batch and i will use flour this time. Awesome !

sandra, - 16-12-’16 23:02

I thought my first batch of making sausage meat was ok. I used 1/3 cup rusk to 1lb meat and 1 TBL flour and still they were greasy. 80/20 pork. Spices were pretty good.

sandra, - 05-01-’17 22:06

I don’t know what 1/3 cup of rusk weighs. They shouldn’t be greasy if you used the amounts in the calculator. Could the grease have been from the pastry, was it puff?

Phil, - 06-01-’17 15:09

Is 60g normal for 1 kg of sausage, we used this much and it seemed and tasted very excessive?

Peter, - 10-02-’17 18:52

Peter – the recipe says to use 20gm of the seasoning for 1kg of sausage. I’ve highlighted it in bold below. The seasoning mix makes 60gm to make it easier for people who don’t have scales that can weigh to 1/10 of a gm. You can always check your figures using the calculator above:

For 1kg of sausage
770g Locally Produced Pork Shoulder (about 20% visible fat)
80g Rusk
130g Water
20g Seasoning Mix (see below)

Sausage Seasoning Mix
60g Salt
7g Pepper White
5g Pepper Black
2g Nutmeg
1g Mace
2g Ginger
3g Mixed Herbs
Mix together well

Phil, - 10-02-’17 23:38

Bang on the money!
Well done. Just what I was looking for.
Memories of the 1st world flooding back
Thanks a lot!

Zak, - 23-06-’17 13:56

Many thanks.

Phil, - 09-07-’17 13:14
Paul Bennett

Hi Phil, i came across this recipe while searching for a good traditional pork banger recipe. I want to thank you for sharing. i made them last night, and after hanging in my fridge overnight to bloom, i fried and tested one. Great overall flavour and texture was perfect. Perfect pork banger

Paul Bennett, - 14-07-’17 06:05

Thanks. It’s good to know that people enjoy them.

Phil, - 27-07-’17 18:14
joe lewis

Hi , we are a new company just started off making sausages, we have a problem now with them bursting open when being cooked, the filling comes out of both ends or they split, the mix ration we are using is , 12 kg pork shoulder, 3kg of fat, 2 kg of rusk 380 grams of spices and 4 Kg of ice , is the problem the water content ? or are the staff overstuffing the hog casings ?? can you advise/

joe lewis, - 09-12-’17 12:54
Phil Young

Hi Joe,
Sorry for the delay in replying. You will appreciate that it’s virtually impossible to say what’s causing this. It could be your staff; it could the water to rusk ratio; it could be the mixing; it could be too much fat. I assume that you are hanging/storing the sausage for at least 12 hours to ‘bloom’? If not, this may be a simple solution. Assuming that you’re already doing this, my suggestion would be to alter the rusk: water ratio to 1:1.5, so to maintain the same total sausage use 2.4kg rusk and 3.6kg water. Maybe make a small test batch keeping every other part of the method the same and see what happens. If this doesn’t work, it’s a case of going through everything else changing one thing at a time and doing a test batch. It’s a pain, but try to take shortcuts and you’ll come unstuck.
I’m sorry not to be able to offer a simple answer.

Phil Young, - 27-12-’17 17:46

BEing a fairly newbie to sausage making, thought I would have a go at making Thurlaston sausage. I needed a gluten free version, so used my normal substitute of ground chickpeas & water. SAme weight as the original recipe. THey were fantastic, just like a quality British banger with pepper undertones. Will definitely be making more. Thanks for the recipe & calculator, very useful.

Dizzynanny, - 28-12-’17 13:24

Thanks for that Dizzynanny. For an alternative to the chickpeas, scalded rice used to be commonly used in sausage. The way to prepare it is included in my Cambridge sausage recipe: I hope this helps.

Phil, - 31-12-’17 22:54
Philip Atkinson

Hi Phil, In regard to your answer to joe lewis and his bursting sausages, why would reducing the fat reduce the risk of bursting? Also, your lean/fat ratio seems to be a consistent 80/20 but I am used to seeing 70/30 as the recommended ration on other sites.

Philip Atkinson, - 01-06-’18 04:07
Phil Young

Hi, it depends on the type of sausage. Those without any rusk often have a higher ratio.

Please bear mind that the 80/20 is VL – Visible Lean – the actual fat content of the meat will be around 28%. 70/30VL will be nearly 40% fat if assessed correctly.

People who fail to use a good technique to develop the myosin in the meat often resort to increasing the fat to make a less dry/granular sausage: a good technique is all that’s required.

I hope this helps.

Phil Young, - 01-06-’18 14:36

Hi, Phil

I have a question about what ingredients go into “mixed herbs” over there in the UK? Over here (US) it could mean a number of things, at least as far as the premixed stuff one buys in the grocery store. For example, I have Italian mix, Provence mix etc in my collection, and I imagine using the “wrong” mix could significantly affect the taste of the sausages. If it’s not too much trouble, could you spell out the ingredients you use in your mix? And do you use store-boughten mix or fresh stuff from your garden?


Mike, - 20-07-’18 13:11
Phil Young

Hi Mike
Mixed herbs is a dry herb mix generally made up of things like the cheaper common herbs. One large supermarket (ASDA – Walmart UK) lists their ingredients as “Thyme (40%) , Marjoram (19%) , Oregano , Parsley , Sage , Basil” . Another major producer (Schwartz) as “Marjoram, Basil, Oregano, Thyme”. I use a store bought mix – whatever’s in the cupboard and have also use an Italian mix which is quite nice.

There are differences in taste, but I find that refreshing for a change. I hope you enjoy them.

Phil Young, - 31-07-’18 19:44

Hi Phil

I left a comment somewhile ago about making your Thurlaston sausages with ground chickpeas so that they were gluten free. You kindly responded and redirected me to the Cambridge sausage recipe, which alas also has rusk! I would dearly love to make your Thurlaston using rice only, so how much raw rice to water do I need to use per kilo meat & fat that is comparable to your rusk/water ratio. The rice I intend to use is 1 part rice to 2 parts water. Thanks in anticipation

Dizzynanny, - 20-09-’18 12:37
Phil Young

To make the Cambridge Sausage gluten free just replace the rusk and water with an equal weight of scalded rice. I referred you to the Cambridge sausage as that’s where the instructions for scaled rice are. Whilst there’s an element of trial and error as in all things, in general, to replace rusk with scaled rice, swap the total weight of rusk and water for equal weight of scaled rice (weighed after cooking). I hope this helps.

Phil Young, - 20-09-’18 13:42

Thanks Phil for your quick response that was very helpful. Will soon be making Thurlaston gluten free sausages. Have already done a few trial batches and they were YUMMY X x

Dizzynanny, - 20-09-’18 14:46
Phil Young

Many thanks. If you come up with any techniques, tricks, ingredients that could be of use to others wanting a gluten free sausage, please let me know.

Phil Young, - 20-09-’18 15:22

Hi, Phil

Thanks for your response re: mixed herbs makeup and all the wonderfully informative information on your site. I’m about to take the plunge and make the Thurlaston variety again, having bought a meat grinde/stufferr attachment for our Kitchenaid mixer – we’ll see how that works out. Last time I tried I just made patties since I did not have the equipment to stuff casings. Came out well except for my metric-induced screwup with the salt.
I’m about to buy casings on line and I’m a little confused by the wide variety of offerings (and contradictory claims from the hog vs sheep community as to which casing is better). Most of the hog casings appear to come in 32mm-35mm sizes (look at me, using metric!), which seems to be appropriate for Italian or chorizo-sized sausages. It’s very hard to find smaller hog casings. On the other hand sheep casings seem to be available in a wider range of sizes but are supposedly harder to use for a newbie due to propensity for breaking. And what about the “chewiness” some hog users complain about? .

Can you tell me what size and type you prefer for your Thurlastons? Any words of wisdom regarding do’s & don’t‘s of casing science? Basic questions but I’m paralyzed with indecision

Mike, - 26-08-’19 13:27
Phil Young

For fresh sausage the choices of natural casings are sheeps’ or hogs’/pigs’. Hogs’ are larger and less tender than sheeps’ but easier to manage.
My wife prefers sheeps’ so that’s what we use.
Soak them well and ensure that you flush them with water – it’s not enough to just put them in water, you also need to run water through them. At first it will seem an impossible task to thread them over the stuffing horn, or to open them to get water down them, but it comes with practice – my wife is still far better at it than I am. Go gently and don’t try to stuff them too tight. Leave space so that you can link them.
Stuffing is much easier with a dedicated stuffer – I suggest that you recruit help if doing it with a Kitchenaid machine: it’s a two person job.
Just do it; it seems far harder than it actually is.

Phil Young, - 01-09-’19 14:48
Dizzy nanny

Hi Phil

It’s been some while since I commented on here. I just wanted to say I am now a dedicated sausage maker thanks to you and your calculator. Tried substituting scalded rice for the ground chick peas I normally use but my customers prefer the chick peas. Now have several regular monthly customers, who love the sausages, as the sausages here in France are not the same. Have modified slightly your recipe, I now add a small quantity of cayenne & paprika and they taste GREAT. Very many thanks.

Dizzy nanny, - 24-11-’20 09:53
Phil Young

That’s great news. I’d not of thought to use chickpeas, and they’re gluten free as well. This sausage was created in response to a request for a mild breakfast sausage and so ‘beefing up’ the spices is a good idea for a more general use. Good luck with your future business.

Phil Young, - 24-11-’20 14:26

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the forum.

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