Sausage / Salami Day

[mrjack]

Some mates and I had a fresh sausage and salami making day on Sunday. I haven't done much BBQing of late... so am happy to be able to contribute to the forum here.

Five of us got together at a mate's place, he had all the equipment, and kind of knew what he was doing..

We made three types of fresh sausage

Pork, apple and sage.
Pork, beef, paprika, spicy capsicum sauce
Pork, liver, orange zest, orange juice, port, cinnamon, cloves and liquid smoke.

..and two types of salami - spicy and mild.

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Extremely fun day.. Am inspired to get some equipment and do it at home myself... Can't wait to try them all out...

Can anyone recommend a decent sausage making forum? (or is this it?)

[urbangriller]

Good looking snags!

Chris

[Mountain Mick]

Awesome looking Bangers , look tasty as. MM

[Bentley]

Is this the Salami...It almost has the color and look of pepperoni...will it be a aged and fermented...a hard salami?

There are some experts on here as far as I am concerned regarding sausage making...I would venture to guess if you ask the question there are several on this site that will know the answer!

..and two types of salami - spicy and mild.

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Can anyone recommend a decent sausage making forum? (or is this it?)

[titch]

That's a awesome sausage make mate, they look great.
Mountain Mick is the sausage Guru here