I have had a number of requests to share some recipes. Here are some of the recipes I use for making my favourite sausages, charcuterie and cheeses. I have credited the original source but have adapted them to suit my taste and quantity requirements. Please remember that the chemicals used in curing are toxic, so take care when weighing out and, for everything, cleanliness is key; prevention is better than cure.
- Boudin Blanc
- Black Pudding
- Plain Old Pork and Sage
- Pork and Caramelised Red Onion
- Breakfast sausage