Sausage meat?

[solic200]

Anyone seen any sausage meat in the shops as tried everywhere in Alsancak with no luck.
Thanks

[bigbadbob]

The Pork Butcher that is now in Supreme, Catalkoy has some!

BBB's other half.

[Jonnie]

Ever thought of making your own? Quite simple with a kilo of pork mince, go to http://forum.sausagemaking.org/ I recommend the Cumberland and away you go. You will have to tweak the recipe to the quantity but you will end up with something better than you can buy.

I make the Cumberland into sausages with my kenwood mincer they need tweaking but they are pretty darn good!

PM if I can help further!

[jen]

The pork shop in Alsancak sell fresh sausage meat ,I was in there yesterday to order Turkey and gammon ,ordered a kilo of sausage meat while I was there

[TB10pilot]

Bought some from Illehi last Sunday.
Carrefour, Engomi, south side had some today.

[solic200]

Thanks for the replies everyone I am going to try and make some as suggested.
Happy xmas

[solic200]

Well I was going to make some as Jonnie suggested but the website link posted is all about sausage making not sausage meat.
Back to the drawing board lol

[Jonnie]

Well I was going to make some as Jonnie suggested but the website link posted is all about sausage making not sausage meat.
Back to the drawing board lol

solic if you read my post I recommended the Cumberland recipie, this is sausage meat. There are hundreds of recipes for different sausages all made with sausage meat.

Sausage meat is in face what they make sausages with. Try the Cumberland, make the mix up, then you have sausage meat. For my make ahead christmas I used this as a base, added some extra sage, some cooked chestnuts and some sweated off onions, all after they had gone cold. I took a large piece of greased foil, laid 8 rashers of streaky bacon on it, put the mix on top and rolled it up so I now have sausage meat wrapped in bacon about the size of a beer can. I have frozen this, I will defrost over two days and on Christmas day it will go in the bottom of the oven for an hour. Unwrap and you have a big, slice-able pig in blanket.

Substitute the sage and chestnut if you like for chopped apples, orange zest, cranberries etc

[Jonnie]

and just to help further.....

http://forum.sausagemaking.org/viewtopi ... cumberland