We’ve been sausage making in the Waipoua Lodge kitchen !
Making my own sausages is something I have wanted to do for years and just recently I have found a source of the sausage skins and had a go. Really interesting process and quite a lot of fun as the filling shoots into the skins at a rapid pace! Interestingly enough you DO need to have quite a bit of fat content and filler to make the perfect banger. Whilst I used my 30 year old Kenwood Chef mincer attachment to push out the filling, I did not mince it finely. Not having an attachment to fill the skins, I had to be creative with an artificial cow teat! If anyone has any great recipes please share!