it was quite funny as the butcher assumed they would be for the dogs! Paul has just taken him up a couple of bags of fresh sausages to try (along with a jar of spiced pear chutney- don't know what he'll make of it all!)
We made two batches- one pork and apple (and thyme), and second a plain pork batch (with lots of black pepper, a little cumin and some sage and parsley). Supper last night was sausage baguettes with fried onions and home-made tomato ketchup, with a glass of home-brew bitter...what a life eh?!
The bacon is curing for four days (with salt, brown sugar, peppercorns, bay) then it will be hung up to air dry, and can be eaten after about ten days.
Can't wait for our first Velagota breakfast with our bacon, sausage and eggs!
Happy Days!
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