Oooh, let me know how you make them with the red wine.Originally Posted by Sir C
No, the tripe pleaseth me not, g. I'm going to make big fat juicy ones with red wine and fennel and paprika and parsely and a secret ingredient of my own.
I purchased to sausage skins from Amazon. £7 for 13 metres of guts. I'm not going to make 13 metres of sausage, I don't think.
Your butcher should give you soem beef fat if you ask nicely. But it's make your house smell like a medieval peasants'.
Also, sorry to be thick, but some sossies are thin like merguez and chipolatas and some are fat like andouillettes. Are you saying the same gut you've bought will make both? If so, why don't think sossies have thicker skin? Or do they, but I just don't noctice?
You don't know how to make saucisson, do you? I'd love to make my own. Some with cepes, some with truffles.
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