Sausages

After a fair bit of work, we now have home-made salami and sausages, made from our friends’ pigs. The sausages are jolly nice (we had some for dinner tonight!), but we’ll have to wait a few weeks to see how the salami turns out – one basic garlic sausage and one chorizo. I was especially pleased that I worked out how to twist the sausages into groups to hang them – otherwise, they just untwist and you get a very long, lumpy sausage instead!
So, for the first time in this blog, photos (click for larger versions):

For a sense of scale, the salami are about half a kilo each at the moment – they’ll obviously shrink a bit as they dry. We got three good batches of sausages, too – one pepper, one spiced pork and apple, and one pork and leek.
‘Twas a fun, learning experience, and shoving that quantity of meat through a funnel by hand means that I’ll enjoy the sausages that much more :-)