213.Sausages : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Commercial sausages are often mixtures of 1/3 starch, 1/3 meat and 1/3 fat.

Home made sausages are easy to make using good quality meat and herbs. We use the International King Chef Sausage Maker from Wrightway Marketing Ltd Peterborough PE1 5TX UK. Skins are available from good kitchen shops or by mail order from the same firm.

Fresh meat binds together very easily and cereals and binders are not necessary to produce a good sausage, however an egg can be added to the sausage mix if this is desired.

Natural skins produce a strong, gently curved sausage but need to be soaked to soften them before they are filled. Man made skins or casings do not require any washing or soaking and are easiest to use.

Sausages that remain moist on cooking need a fairly high fat content. Pig's back fat or fresh beef suet or minced belly pork can be used.

These sausages should be used fresh as they contain no preservatives.

Sausages made with fresh ingredients can be frozen until required for use.

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