Quote:
Originally posted by Newton - XXXAmigoz@Dec 24 2004, 10:21 AM
There is one in the oven now, 32lbs, looks like a small child trussed up and covered. Sage and onion stuffing forced under all the skin, butter smeared over the skin .. 20 mins per lb .. the smell is amazing.
The pork and sage from your great great grandmothers recipe is to keep the skin moist and protect it, whilst infusing it with the sausage fat and sage, which will give it a delightful taste. Just dont eat the sausages if they are anything like the English ones 
Fuck I love Christmas ...
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See this sausage is great to eat. When you pull it off for the last hour, it's like a turkey preview to eat it. It's one of the best parts of Thanksgiving/Xmas around here. Right up there with the airing of greivances and feats of strength.