Ingredients
1 kg pork shoulder
18 gms Salt
6 gms Fennel
4 gms white pepper

Notes
Found this very simple for my first lot of snags.  I did two batches so two kilograms of sausages all up.

The casings were size 28/30 which I think are a bit large for my liking so will drop down to 26/28 next time.

We taste tested the meat mixture before hand and they were very palatable with just the right amount of fennel.  Salt was up there but not unbearable.

Yes, some are misshapen and they have more bubbles than they could have but for a first attempt, spot on.

That’s Boxing Day breakfast sorted.

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Derek, they look alright to me.
I might even join the sausage making club.
Muzz

hi Derek
Well done it is good to enjoy something you made yourself
Kev

Cactus wrote on Dec 24^th, 2024 at 4:06am:

Derek, they look alright to me. I might even join the sausage making club. Muzz

Go for it Muzz.  Was a bit daunting the first time.  We found it was a two person job with the sausage machine as turning the handle and guiding the casings a bit difficult.  In saying that the process is quite easy. 

Even though I have been eating snags for 70 years it is now nice to know what is in them.

I think I am now going to need one of those vacuum sealers.  The gadgets never end.   :)

Son-in-law Mat here today so we made a batch of these sausages just to show him how easy it is.  I think I have home hooked.  He’s been online checking out equipment and recipes.   :)

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Slow cooked over charcoal with a salad for dinner. Does it get any better??

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Good luck to you and the young fellow with your new hobby
Kev

Made one and a half kilos of these yesterday.  Think I may of overdone the salt a bit though so a salty batch of snags.

Also my first real effort at linking them.

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Found when I done Bratwurst I had to drop the salt by half.