Without a word spoken about mincers my good lady suddenly wanted me to buy the ingredients and today i am slaving away on my Moulinex electric mincer like demon.
![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)
I've tried both and there is no doubt (in my mind) that the real pigs intestines are much better. It's true that the packs do come about a mile long, but you can divide them into reasonable lengths and then freeze in individual bags and just take them out one at a time when you need them. I've done this and had no problems with the skins bursting.Takiap wrote:What are making Sarge, sausage?
If so, what casings are you using? I use the ones which I've mentioned earlier but they always seem to burst when cooking, even when the sausage isn't over stuffed. These are collagen casings rather than intestine casings which only seem to be available in packs that are big enough to supply the whole of South East Asia with sausage.![]()
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joecoolfrog wrote:Have you lot never heard of Tesco ?