I always seem to make my sausages in a swirl circle when using lamb intestines or even these Sai Klok as they are small and you can form the cirlce nicely. I do the same with Merguez or Toulousain sausages.
With large sauces, i.e. the normal sized links are made using pig or cow intestines and they are 4" long or so and you "sew" the links after making the long string.
I must do a video. It is such fun making sausages and you can control what is in them. I don't use the lips, ears, and "okey bits" unless making Kokoretsi and then those have many parts of the lamb. Many commercial sausages contain 40% fat and that just isn't necessary for flavour. You can use 10-15% fat and the taste is terrific. Less than that well they just aren't sausage. Then you should make a forcemeant or moussaline. I adore making Seafood Moussaline with scallops, white fish, salmon, etc.
shantihhh says :
I always seem to make my sausages in a swirl circle when using lamb intestines or even these Sai Klok as they are small and you can form the cirlce nicely. I do the same with Merguez or Toulousain sausages.
With large sauces, i.e. the normal sized links are made using pig or cow intestines and they are 4" long or so and you "sew" the links after making the long string.
I must do a video. It is such fun making sausages and you can control what is in them. I don't use the lips, ears, and "okey bits" unless making Kokoretsi and then those have many parts of the lamb. Many commercial sausages contain 40% fat and that just isn't necessary for flavour. You can use 10-15% fat and the taste is terrific. Less than that well they just aren't sausage. Then you should make a forcemeant or moussaline. I adore making Seafood Moussaline with scallops, white fish, salmon, etc.