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Big and small casings for sausages - hog are larger and lamb smaller.
A range of spices - I use the kitchen aid with a Mockmill flour mill so use that to grind spices.
Most important is technique- freeze the grinder. Chop meat into lumps, season it and then put into freezer until it’s on the cusp of freezing. Coarse grind and re freeze grinder and meat. If grinding finer re grind and then freeze again before stuffing the cases. This will help keep the meat cool, stops the fat smearing and also increases the shelf life of the sausages.
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Also buy a sausage pricker- it makes pin prick holes to let trapped air out. I am still looking for a nice one. Am sure one could be made with pins put through a wine cork.
dancing james
@Tijmen
Any pointers @dancing james ? A list of stuff to buy to get started, perhaps?
Also seconding your question about ravioli, especially interested in meatless options. @giofox
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