Yesterday we made sausages with the 6th form students. We started by mincing the rare breed pork produced on the farm. We prefer a coarse mince as it produces a MEATY banger.
Once the meat is minced it is mixed with the seasonings and rusk to ensure the sausage holds together.
The mixture is then stuffed into sausage skins using our big shiny stuffer. We made two really tasty mixtures; Pork and Chilli as well as Pork and Sage.
The stuffed sausages are twisted into links by hand. A process which is really straight forward and quite relaxing.
The finished product, in this case Pork and Sage. The links are placed in 6's ready to be sold to hopefully eager customers.
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