Yeah, we just use the Dunningham's mixes and casings as well. Simple and easy. Picture of a session by extended clan. About four flavors there.
Attachment 264766
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Yeah, we just use the Dunningham's mixes and casings as well. Simple and easy. Picture of a session by extended clan. About four flavors there.
Attachment 264766
The result of a weekends work. @Padox is getting pretty good at weighing and mixing up a sausage brew.
Attachment 266908
Any none spicy flavours that are favourites?
Pretty hard to beat the garlic and herb, lamb and mint.
I’m just about to do a batch of Smokey Jalapeño (cheese) and Bacon, cheese and tomato @Joe_90 have you tried those two?
https://dunninghams.co.nz/dmd-meal-3...6_LMljiv7cRJQF
https://dunninghams.co.nz/dmd-meal-3...Gp9dMM-MUTicX2
Quote:
Originally Posted by Trout
@TroutQuote:
Originally Posted by McNotty
Herb and Garlic, Lamb and Mint, Italian or Venison are all pretty solid flavours. I would describe the meal with them as sausages with friends.
Some flavours like Smokey Maple and Bacon, Merlot and Cracked Pepper and Moroccan are the star of the plate. A feature sausage so to speak.
@McNotty
Can't say I've tried them sorry! I haven't had any flavours that are truly awful, might just be a bit too strong for the kids to really like.
Let us know how they are mate, they sound pretty good.
Great guide, easy to follow. Wish I’d seen that before I had a go at making some.
Done a couple of batches of sausages so far. First time pork fat added and second time mutton fat. Adding too much fat I think so will try your recommendations.
I really need to get some new glasses lol at first glance thought it said Smokey MAGPIE and bacon !!!!! ( must be head shooting them) not :Dmuch meat left on a magpie
Smokey maple and bacon makes more sense hahahaha!
Our biggest seller at work is the Herb and Garlic
