Spent the night making sausages with my good friend Kathy. This time we made beef sausages, and because we’ve done this three or four times now and are clearly awesome at it we decided to make the recipes up as we went.
After mincing all the meat we made one batch with garlic, basil, parsley and red wine vinegar and the other with sesame oil, ginger, garlic and soy sauce. Both are, obviously, wonderful. We batched up about 5 kilo in snags, 2.5 kilo in mince and 2.5 kilo in casserole cuts. It took about two hours from go to wo, but it would have been a lot longer without the electronic mincer Kathy brought over.