I'm going to be making sausages this weekend. :rubhands:
Fennel, plenty of fennel is going to be key, I feel.
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I'm going to be making sausages this weekend. :rubhands:
Fennel, plenty of fennel is going to be key, I feel.
Just fúcking buy them, sc.
SW recommends these
https://www.ocado.com/productImages/...6cd60475bde199
with a glass of milk
Oy! Everything cock shaped with you eh?
You don't like tripe, do you? Pity - I'd love a home made andouillette.
I got a lovely Toulouse sausage from my butchers on Rue Rivoli, but when I was down in the Drôme, the hippy I was staying with got some local sossies from her butchers which she said were better than Toulouse and they were. By far the best bbqed sossies I've ever munched.
They were really fat. Like a big andouillette. Are you gonna make big, juicy fat ones?
And where did you get the intestines from and how much did they cost?
{oh yeah, have you ever bought those fillet tournados in France that have the little strip of fat tied around the disk of beef with a bit of string? I love that. Is there any way you can just buy that? I could eat a plateful, with just a bit of Roquefort sauce on the side to dip it in to occasionally.}
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