Has anyone sourced a local supply of sausage meat anywhere. Or does anyone have a recipie using pork mincemeat and stuff to make your own. With Christmas coming, we would  like some for our stuffing. PS Also fancy making some sausage rolls....ops.... heads down and lookout for the Food Police. lol 

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Hi W of O,
             how much sausage meat do you need to make?

PG I see we both have a sense of humor at the end of the day

OK William,
              here we go, your requirements for sausage meat are as follows:
One kilo very fine minced pork, one onion chopped finely, some sage(fresh or dried) one large loaf sliced country style like they sell in Sabeco or Carrefour,salt and black pepper, and maybe some garlic if you like to taste.
Take all the crust off the sliced loaf and dry the rest of the loaf in oven so that it is dry enough to be ground into crumbs.Parboil the onion and drain off and keep the liquid.Mix the crumbs of the white of the loaf with the pork and season with some sage,salt, black pepper and crushed garlic, then add the onion liquid,if it is too mushy just add more white of a loaf and maybe the white of one or two eggs to bind it all together in the finish you should have your sau Sage meat for turkey and sausage rolls with no artificial additives whatsoever.. You may want to twink the mix to your taste but that's it.                                                    
                                                                        Old Nelson. 

I am too dangerous in a kitchen, so I just buy some!

I got some really tasty Honey Roast and Cumberland pork sausages from an ex Italian chef I know locally. Only 6.50 a kilo!

I'm sure they will sell just the sausage meat if you wanted? He knows his meat, so I'm sure he can do any special requests.

PM me for their details.

NR for the tabs 2 work u need to open the bottle and swallow a few LOL

God I thought we were in the 21st century but apparently not..... girls only club.....????