A friend of mine has been promising for ages to organise a sausage making session with someone she knows who has the right equipment and last weekend came good with the idea. Several helpers gathered to be shown how to make plain pork sausages and a fresh chorizo sausage. After a bit (well quite a bit really) of practice and fiddling around with casings that were a little small for the nozzle of the sausage attachment, we finally got the hang of producing reasonable sausages.
Needs more practice to get the right amount in each sausage I think as when we tried to twist them off to make several small sausages rather than one long one, they had a tendency to split their skins.
Still, they tasted delicious when grilled on the barbeque and then when I tried a pasta dish with sliced sausage, sour cream, paprika, parsley, eggs and home made parmesan for dinner the next night.
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