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
Subscribe to:
Post Comments (Atom)
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