Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The frankfurters you buy are generally very poor in quality and some canned franks are mostly fat, water and salt. To obtain the correct texture you will need to put the meat through the finest blade of the mincer three times.

Since all sausages benefit from two to three days maturation in the fridge, hygiene is particularly important. After careful washing, soak all the equipment you will be using in Milton’s sterilizing fluid.