First post
Decided to make some pork frankfurts, what a pain they are to make !! The sheep casing is soooo delicate (especially for big fingers ☹️), the processing of the meat, the smoking to a precise temp, then the water temp to cook, just ain't worth the work !
I can buy not too bad frankfurts from a...
Last post
Well, emulsified sausage always is a fair amount of work. To make it worthwhile, I make a larger batch, so I have to deal with all the clean-up only once.
Here in Brisbane, good Frankfurter/Wiener are as rare as hens' teeth, so it's worth my while making them myself.
Michi.
Four kilos is a...
