Homestuffed Britishish Suasages

During the week, a chance visit to a really good market (Pugibet) and a quick chat w/a butcher there and I came away with about 10 metres of pig-gut!

So a very messy morning was spent mincing and then stuffing large amounts of Pork, various herbs and breadcrumbs into said gut. Very enjoyable as the Merseyside Derby (2-2) played out in the background.

The recipe, I more or less stuck to, said to leave them overnight before eating. However, I couldn't resist trying one before then, so the runt of the litter, as it were was sacrificed to the pan, post haste.

For a 1st attempt, I'm really happy. A way to go to getting the taste just as I remember, but they're still utterly delish. And Sandra, who initially didn't want anything to do w/anything connected to pig-gut, was immediately converted upon trying.

Loads of casing left, so just need to think of some variations. Maybe, a curry flavoured batch or some, spicy Cochinita Pibil! Mmmm.