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I'll have a look through them, thanks!

****, I was hoping to have a look through for some inspiration!

For the sausages, I'd suggest making your own. They're incredibly easy to make, and it gives you the flexibility to control absolutely everything that goes into them. I started posting a few recipes up on here, but got sidetracked with work. I'll try to get more recipes up on here soon. I'm...

I think that's the paleo diet aspect of it. When you compare how much veg you need to eat to get the equivalent caloric intake from say a big mac, then you are going to be able to eat a veritable mountain of veg before you even get close to a single big mac. I think that's the whole point of a...

I'd love to be able to have my own shop, the problem is the cost of setting up a premises, and the other problem is that 2 of the best butchers in the UK are in the area too, so I'd have to be sure that I could hope to match what they could do, or at least get close to it. The horse meat...

No I don't. The company I work for have their own recipes and absolutely everything they do has to be done according to their specification, no ifs ands or buts. That's why I enjoy butchery as a hobby as well as a job. It allows me to keep my hand in with skills I'm not able to use at work...

I'm currently playing mad sausage professor hahaha! I had an idea to spice up a Cumberland a little bit, am just waiting on a sample to cook off to see how successful it's been! Sent from the Diabetes Forum App

I am so pleased that everyone liked them! I might try them with spring onion in them and see what yours were like, it sounds really interesting! I'm stuck trying to decide what type of sausage to make next. I'm thinking either a plain pork sausage, a play on the official yorkshire sausage...

Thanks! :)

With my dad having diabetes, my mum keeping us on a low fat/low salt diets or more years than I can remember, and also with my sisters gluten and onion intolerance to name a few (yet for some reason she can have onion powder fine enough - weird I know!) I have a great time trying to find things...

Not at all! I know exactly what goes into them, probably better than most, and actually used them in a post on here in another thread. I am honestly amazed that they are allowed to be put up for sale to be honest! My aim with the recipes I post is to adapt existing recipes that are unfriendly...

For those of you who have followed my first two recipes, I thought I'd digress from burgers and meatballs, and make up a batch of the sausages that I originally asked everyone about with regards to fillers to use that can benefit diabetics. As such, I present to you my take on the pork and leek...

It sounds almost exactly like the treatment I got from my work (I work for Morrisons myself regrettably!) Although I don't have diabetes, I was diagnosed with delayed onset complex post traumatic stress disorder (from my time in the military). I ended up being off work for over 3 months...

Ok, I keep reminding myself to post this up for you guys, but I keep getting caught up in something or another that stops me from being able to do so, as such, I have had to force myself to stop messing about with other ideas and get this typed out haha! This recipe is fairly similar to the...

That's the beauty of this recipe, it's essentially a base recipe that you can add extra ingredients to to make it your own. So even changing the whole thing isn't a bad thing! I'm glad they worked for you Douglas, and loving the way you did them! That sounds really, really nice! One thing...

Just make sure to not add too much water, otherwise they won't bind and will fall apart when you cook them. I was going to post the turkey recipe last night, but the site stopped working for me (which I'm sure the new forum software will sort), so I'll get cracking with that! In other news, my...

Surprisingly the oatmeal doesn't noticeably change the texture at all. Also, the main reason for the oatmeal from a diabetes point of view is that it slows the metabolism and stops the body from absorbing carbs too quickly, thus stopping the body from converting them to sugar so quickly, and...

Ok, I have put my first recipe up on the site! It's not a sausage, but it'll be a good base to work from as far as developing a sausage recipe goes (I'm just waiting on getting a sausage press for at home, so that'll hopefully be in the new year once Christmas is out of the way). You can see...

As promised in my Question thread regarding the best ingredients to use in butchery products, I present to you my recipe that can be used for not only a classic steak burger, but also for beef meatballs! I've gone to the most extreme end of the scale I can possibly go with this (as in the...

Haha, well if you're in the Aberdeen area then I would happily arrange something! On a side note, I've just thought up an easy way (but not necessarily cheap) to make some dry aged sausages, burgers, and meatballs. Mind you, I'm drooling at the thought of a 45 day dry aged burger (which you...