Just picked up some very good pork sausages from the butchers
(, Tue 4 Apr 2023, 10:35, archived)
They're really hard to stuff unless someone helps, and my wife is rather squeamish about that sort of thing (especially after she found out what 'natural casings' are), and with my kid awol that leave me rather fucked, it's well shit
(, Tue 4 Apr 2023, 10:54, archived)
Our local butcher is very good, there's always a huge line outside
(, Tue 4 Apr 2023, 11:09, archived)
(, Tue 4 Apr 2023, 11:15, archived)
(, Tue 4 Apr 2023, 11:37, archived)
rather than positing a factual occurrence
(, Tue 4 Apr 2023, 16:18, archived)
Like salt and pepper chicken, bacon ribs, scouse, burgers, that sort of thing
(, Tue 4 Apr 2023, 11:35, archived)
I never heard of some of these delicious treats
(, Tue 4 Apr 2023, 15:06, archived)
Salt and pepper chicken is delicious and spicy, bacon ribs are usually boiled and again, delicious. Scouse is stew popular in Liverpool.
(, Tue 4 Apr 2023, 16:02, archived)
I've made a of sausages as a job but never at home. Tie a knot in one end of the casing and spoon in your mixture?
(, Tue 4 Apr 2023, 13:07, archived)
to pump in their mixture for a more professional finish
(, Tue 4 Apr 2023, 14:01, archived)
(, Tue 4 Apr 2023, 15:10, archived)
Also I am of course 'handling the sausage' as I type this
(, Tue 4 Apr 2023, 13:38, archived)
(, Tue 4 Apr 2023, 14:53, archived)
Where can I get a machine like this?
(, Tue 4 Apr 2023, 14:02, archived)
(, Tue 4 Apr 2023, 11:22, archived)
b3ta.com/questions/escapes/post833727
(, Tue 4 Apr 2023, 11:35, archived)
(, Tue 4 Apr 2023, 11:42, archived)
b3ta.com/search/posts/45132/best
(, Tue 4 Apr 2023, 13:07, archived)
(, Tue 4 Apr 2023, 13:17, archived)
(, Tue 4 Apr 2023, 13:56, archived)
(, Tue 4 Apr 2023, 14:15, archived)
(, Tue 4 Apr 2023, 15:18, archived)