Grind and stuff a batch of your own sausages
“Handling the casings is the squeamish part and your first link splits its skin; then a whole coil hangs off the horn and you fry one on the spot.”
The Recipe
- Book a sausage-making or charcuterie class at the nearest butcher or cookery school that offers one; take the first available.
- Grind the meat and fat cold, mix the seasoning through, and fry a small pinch to taste before you commit the batch.
- Thread a casing onto the horn and fill it slowly, twisting off links as you go.
- Fry one there and take the rest home to cook through.
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