These things are addictive. Hard work, but addictive.
Incidentally, the spelling has varied during many emails on the subject, but a "sausage" is one of those sad pink things that lurk in supermarkets, made from maybe 75% geniune pig products, and a Sossidge is a much stronger, healthier and more densely packed affair, containing upwards of 95% meat. At least, it seems that way to me.
Last night, did two batches of chicken. One was a chicken&lavender recipe Mel had found me that Bryony had used a few revels ago, out of the C13 Andalusian book. Nuts, spices, lavender, honey.... nice. Weird, but nice.
The other - Holly has issued me with a challenge (often a mistake). We're going to Mel's Burns Night do. Holly does not like haggis. So, I am to create a Sossidge-type thing which is not a Haggis, but which is Scottish. So, as my first attempt - Cockaleekie Sossidge. Chicken, leeks. Magic sausage stabiliser mix. Quantities? Well, as a newbie to sausage-making, it's important that I stick to precise and well-tried recipes, so.... come on, this is me. "About that much", plus "how much have we got left?"
And tonight, another experiment. There's an Arts & Sciences contest at Letton this weekend. I'm not going. But, having seen the theme and got my Sossidge addiction, I had an Idea (duck now!). The theme is things inspired by Lady (now Princess) Jane Fairbourne. And one of the many things she's famous for are her Beef & Oyster Pies. So..... I intend to create the Beef & Oyster Sausage.