Hi redzed.......thanks for the reply. I bought both 28mm and 30 mm casings of the accordion tube type. They were bought for fresh sausage as I wanted to get a rudimentary knowledge before spreading my wings, as it were. I contacted the supplier.....a very respected company..... and the only answer t...

In my naiveté, being far away from sausage casings I ordered collagen casings from the foremost supplier in the UK. Being a total novice I imagined that it offered the best solution without complication. I have subsequently found that it is not possible to link sausages in collagen casings, not a ma...

The UK are very keen on labelling. Aldi are a German supermarket chain and the imported product was mislabelled and therefore illegal for sale. Knowing what is in processed product is important. In this case cheaper meat was mixed in and sold as a premium. As ped said......the issue is one of choice...

As promised the report. I decided to make a chicken/turkey sausage with sun dried tomato, coriander/cilantro and various spices. I was concerned the bulgar would give a gritty mouth feel so went with 7% and the same of iced water. Everything came together well and after resting overnight I cooked a ...

Thanks for that redzed. The Bulgur is not actually milled to flour but a grain that comes in fine or course texture. I'll give it a go and report back.

Inishta

In quite a few recipes that I found online they required the addition of pinhead rusk or breadcrumb plus iced water. Here in Turkey we us a very fine Bulgar wheat for Kofte and cig kofte. Would that be a satisfactory substitute for pinhead rusk?

Any advice would be appreciated.

Inishta