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Pork and Leek Sausages
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<blockquote data-quote="Durthic" data-source="post: 458268" data-attributes="member: 89445"><p>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!</p><p></p><p>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 (since the butcher who released his recipe appears to have deliberately distorted the quantities ironically), or maybe a cumberland.</p><p></p><p>Failing that, I am also thinking on making some bacon up using a drycure, however that wouldn't really be a diabetes friendly thing, especially considering I've been asked to make up some maple cured back bacon (loads of sugar basically). And the fact that it takes 7 days to make. </p><p></p><p>Or how about a challenge? Someone can suggest a butchers product and I'll attempt to make a diabetes friendly version of it if I can.</p></blockquote><p></p>
[QUOTE="Durthic, post: 458268, member: 89445"] 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 (since the butcher who released his recipe appears to have deliberately distorted the quantities ironically), or maybe a cumberland. Failing that, I am also thinking on making some bacon up using a drycure, however that wouldn't really be a diabetes friendly thing, especially considering I've been asked to make up some maple cured back bacon (loads of sugar basically). And the fact that it takes 7 days to make. Or how about a challenge? Someone can suggest a butchers product and I'll attempt to make a diabetes friendly version of it if I can. [/QUOTE]
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