Sausages

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
When meat is being prepared for salting and smoking, or even for freezing, there are often small pieces which are not worth processing whole, but which can usefully be turned into some other kind of delicious food. Sausages are not difficult to make, and sausagemaking is a useful way of using up trimmings and small pieces of meat with a variety of flavourings. If a large quantity of sausages is made, they can be frozen and provide a worth while addition to family meals.
Sausage-making is not difficult, particularly if a mincer attachment to an electric mixer is used as this will provide large quantities of minced meat quickly, either finely or coarsely ground. A skin-filling attachment is also available for an electric mincer which speeds up the job considerably.