Butchers will triple link their snags, but most home sausage makers struggle so I did a quick video of me doing it, verrrry slowly, for @silverbeet on Twitter. The trick is to make an indent in the sausage before you loop it back under.
MF from the iPhone
Tasty, tasty slop.
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I enjoy flicking through Substack Notes of a morning, looking for an essay
I might enjoy.
3 days ago
a man of many talents I see.
ReplyDeleteI don't usually enjoy videos of men handling their own meat but this is an exception.
ReplyDeleteWhat?
Not bad for a noob.
ReplyDelete