FRESH SAUSAGE-MAKING: BEFORE YOU BEGIN

One of my children helping with a course display :)
“Laws are like sausages – it is better not to see them being made” – Otto von Bismarck
    
Welcome to meat preserving! Sausages have been made for hundreds of years, as a way of using the entire animal and are very tasty! In this section, you will learn how to use meat, the essential ingredients (and other flavourings) to make delicious sausages to share with family, friends and other community members.
   
I would love to see photographs of your homemade sausages – you are welcome to give feedback and flavour ideas or requests! Don’t forget to use your sausage-making chart to keep notes handy (I recommend photocopying the chart and binding for a long-term reference guide). You can share photos on the Food Preserving Facebook Page or CONTACT US
   
Enjoy making your own fresh sausages for your family and friends! -Megan
   
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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.