Quillan Posted January 9, 2012 Share Posted January 9, 2012 I would like to have a go at making my own sausages. We have a Kenwood Chef and I have just bought a mincer attachment which can also be used for making sausages but I have a couple of questions.Firstly what is the skin or casing called in France and where can you buy them (in France)?Anyone got any really good recipes that they have tried which use easy to obtain ingredients here in France?If anyone has the mincer/sausage making attachment for a Kenwood can they tell me what size skins/casings they use? I have seen on UK websites loads of different sizes. Sadly although the instructions that come with the attachment are very good about cleaning etc there is no information other than you use pigs intestine for the big nozzle and sheep's for the small one.Ah yes one final question, what are the best (French) and easiest cuts of meats to use for sausage making?Thanks in advance. Link to comment Share on other sites More sharing options...
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