Not easily done when you can't move more than a couple of rooms away from the nearest toilet. but by the afternoon I was feeling sufficiently improved to chance a trip out the house.
The original plan of cinema, Chinese, then booze went out the window, replaced with a trip to Tesco to secure provisions for one of my birthday presents.
Ladies and gentleman, I am now the proud owner of a mincer/sausage maker.
Whilst through my youth I may have spent part of my birthday searching for all manner of different 'skins', the only variety I was after now would not be rolled around or down anything, but stuffed with minced pork, and a bit of 'special stuff'.
I was rather surprised that no local butchers were prepared to sell me any - perhaps assuming that I would be doing them out of business. Fuckwits. What did they think I was going to fill them with? And where would I be most likely to find the requisite meat?
Not giving up, I found a nice website that sells all things sausage, and procured enough skin to make 60 meters of bangers.
As it wouldn't arrive until the following day, I started my great sausage experiment by making the next best thing - sausage rolls.
Four different blends later left me thinking that sage can be a bit overpowering, cranberries would be nicer if cooked and cooled before adding to the mix, you really shouldn't scrimp on salt, and a sausage lacking in brains, bollocks and bulking agents is far superior to the shit you get from supermarkets.
The weekend saw my first attempt proper at sausages in skins, and I was very pleased with the honey and mustard variety, but more mustard powder next time me thinks.
Today I have moved one step nearer to the Christmas sausage. This year my esteemed siblings and I are giving mother a break from Christmas dinner by all doing a course. As Mrsslippy and I will be staying over, it seemed only right and fair we volunteered to do the main, rather than having some other poor soul have to come round at 7 in the morning to start the turkey off.
So in the Christmas Banger Mark II (Mark I went in sausage rolls) we have
- 200g belly of pork
- 400g shoulder of pork
- 4 large tablespoons cranberry sauce (cranberries simmered in sugar water until coats the back of a spoon/sets when chilled
- 2 teaspoons sea salt
- 1 1/2 teaspoons freshly pummeled black pepper
- zest and juice from 1 orange
- 75g fresh breadcrumbs
Now they just have to rest overnight before they can be cooked.
Sausage sandwiches for breakfast.
Until I've filled and eaten the remaining 57 meters of skin that's sat on the kitchen worktop waving at me.
Fuck I love sausages.