Post by doll on Aug 15, 2011 9:02:23 GMT 1
I did it a while ago using a piping bag with a nozzle made from a plastic cake support with one end cut off so the skins could be put on, I got the skins from the butcher and was told to keep them in water till needed, couldn't get the hang of linking like the butcher did so used string to do it like they do with black pudding, thing is not to pack too full so allowing for expansion.
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