No - not motoring related!
I've just made a couple of kilos of sausages, using an "out of my head" (no snide comments, please) recipe.
Pork shoulder steaks- minced, pinhead rusk, salt, nutmeg, ground black pepper and herberts Provençal.
I've tried a similar mix with apple: not my favourite, but 'er indoors liked them.
Has anyone have a tried and tested alternative mixture?
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