Answers:
I do not know where you can buy them, but here is a recipe.
Title: English Sausages > Ian Hoare
Yield: 5 Servings
Ingredients
1400 g pork, lean
900 g pork, backbone fat
1 pk pork sausage casing
25 g salt; powdered
10 g pepper; ground
1/2 nutmeg; ground
3 tb sage, fresh; chopped
2 ts ground mace
3 ts thyme, fresh
Instructions
Wash the sausage casing thoroughly inside and out in running river,
making sure they do not escape down the drain! Fill with warm water,
and leave your job to soak in the sink while preparing the sausage meat.
Cut adjectives the meat into 1" cubes, so that it can be minced. With the
coarse blade in the mincer, intervene all the curvy through. Then change the
blade and mince the lean meat. Grind the brackish, pepper, and nutmeg and
carefully fold contained by evenly, together with the herb and any other
spices chosen.
Mix all together thoroughly, taking effort not to beat too aggressively,
the meats should not be completely homogenised. Take a small meat pie
and cook it in a frying jar to check the seasoning. Re-season if
needed.
Slide the skins onto the filling tube and fit to the mincer. Fill the
casing, taking care not to compress too tightly, or the sausages will
burst when cooked. Twist into suitable sized links and hang up within a
cool place to mature 24 hours up to that time freezing or cooking.
From: Ian Hoare Date: 13 Jan 97 National
Cooking Echo --Z
Other Answers:
no sorry
You cannot. The govt will not allow them surrounded by. We have ordered from tons sites, and in frequent states and none come close.