Our slaughterman will hang for as long as you wish in his own store , 
quarter it or reduce it further if requested , and deliver it into your own 
fridge . Very handy man to know - all legal and above board too ASFAIK . 
Next pig we have done I think I will try out our own sausage  making . 
Previously a local sausage making company has taken the boned out shoulder , 
belly and odds and sods of cheeks etc , and made the sausages to personal 
preference . But we have a sausage stuffer attachment on our mincer (grinder 
?) and I like the idea of a bit of variety -Cumberland, thick links , thin 
links , and a new recipe -sausage with black pudding pieces in it - some 
like it some don't . I love the "Berliner " German sausages too . Need to 
Google the recipe for that . "Spice of life ? "

bulldurham wrote:
> Our slaughterman will hang for as long as you wish in his own store ,
> quarter it or reduce it further if requested , and deliver it into
> your own fridge . Very handy man to know - all legal and above board
> too ASFAIK . Next pig we have done I think I will try out our own
> sausage  making . Previously a local sausage making company has taken
> the boned out shoulder , belly and odds and sods of cheeks etc , and
> made the sausages to personal preference . But we have a sausage
> stuffer attachment on our mincer (grinder ?) and I like the idea of a
> bit of variety -Cumberland, thick links , thin links , and a new
> recipe -sausage with black pudding pieces in it - some like it some
> don't . I love the "Berliner " German sausages too . Need to Google
> the recipe for that . "Spice of life ? "

Its great fun making sausages, the knack of the three links and their twists 
to get them to hang just right takes a little mastering but is very 
satisfying.

-- 
regards
Jill Bowis

Domestic Poultry and Waterfowl Solutions
Herbaceous; Herb and Alpine Nursery
Seasonal Farm Food
http://www.kintaline.co.uk

On Oct 6, 3:47 pm, " Jill"  wrote:
> bulldurham wrote:
> > Our slaughterman will hang for as long as you wish in his own store ,
> > quarter it or reduce it further if requested , and deliver it into
> > your own fridge . Very handy man to know - all legal and above board
> > too ASFAIK . Next pig we have done I think I will try out our own
> > sausage  making . Previously a local sausage making company has taken
> > the boned out shoulder , belly and odds and sods of cheeks etc , and
> > made the sausages to personal preference . But we have a sausage
> > stuffer attachment on our mincer (grinder ?) and I like the idea of a
> > bit of variety -Cumberland, thick links , thin links , and a new
> > recipe -sausage with black pudding pieces in it - some like it some
> > don't . I love the "Berliner " German sausages too . Need to Google
> > the recipe for that . "Spice of life ? "
>
> Its great fun making sausages, the knack of the three links and their twists
> to get them to hang just right takes a little mastering but is very
> satisfying.
>
> --
> regards
> Jill Bowis
>
> Domestic Poultry and Waterfowl Solutions
> Herbaceous; Herb and Alpine Nursery
> Seasonal Farm Foodhttp://www.kintaline.co.uk

We've had a lot of fun making our own specialty snacks, too.   The
only problem we encountered, at first, was finding the natural
casings, as this is beginning to be an "almost lost art" here
anymore.   That wasn't the case when I was a kid, but we've also
almost lost the majority of our small local abattoirs, where we could
take a  beef critter or pig to, to have killed and processed.   Some
of our favorites are bratwurst, knackwurst, metworst and summer
sausage.   It helps to have the ability to be able to smoke some of
these, too, but I still have to finish building the smoker.   (Still
in the doghouse over that, too.)      It's really a shame that more
people don't give this a try.   There are all kinds of ethnic European
sausage recipes....so just find what you like and make your own.   Go
easy on the spices until you find the mixes you like.......I learned
that the hard way, as I tended to over-do the spices in the first few
batches.   Another problem we've got here now, it's almost impossible
to get any fresh liver (closest abattoir is over 50 miles away now.)
But if you like liverwurst....it's great when you can get it!

Burkie