...and unsmoked maple-free back bacon

I miss sausage and bacon from home.. If only I could have a full English right now!

Ukrainian Co-op uses soy flour as a binder. I leanest mix I make is lean meat with 80/20 pork trim at a 3 - 1 ratio lean to trim, but usually even fattier than that. You could compensate by having sausages and a brisk walk.

That did make me laugh. I second the full fat and exercise..... Sausages are not inherently low calorie..

If only that worked! I have some soy flour. The fatty ones will have to wait for a special occasion and I will continue to experiment with recipes.

Making up your own recipes is definately part of the fun. I'd save all my gluten free breadcrusts and give them a smash and try them with or without the soy flour just to bulk it up a little. In the past I've used bacon ends along with the rest and cut down a bit on added salt and nitrite to compensate. Since I usually make 30 or 40 lbs at a time it has to last in the freezer for a year so well wrapped and I use a little Prague Powder as the cure for bacteria. For fresh sausage you can get away without that. The bible is Rytek Kutas' Great Sausage Recipes and Meat Curing. It's for butchers so recipes are for hundreds of pounds and you have to scale back ingredients, (unless recent editions have changed). I foolishly gave my copy away so I'm trying to chase down a free download now.

Just found these recipes and thought it worth bookmarking just to browse for ideas, as loose guidelines. Kutas uses a lot of lean pork butts and I never have, I'm using soy sauce, hot sauce, mustard seed sometimes, trying to make what I like. Casings are hog shorts (no, not lingerie for swine), random lengths of casing good for almost 40 lb depending on how much you waste because they are the cheapest.
http://www.alliedkenco.com/recipes.aspx

Aren't sausages supposed to use up all the cheap, fatty cuts of meat that the butcher couldn't sell. Add breadcrumbs, sawdust and other fillers.
I've not found a good sausage yet, in Canada. I think it is the skins, too thick. I've made some of my own to try and get a decent Full English on a Sunday morning but have had to resort to "Patties"
Plenty of salt and pepper stops them being too bland.
Now Brisket, who had brisket for Sunday roast? It was always a sign that my dad had had a good week if we had brisket.

They say there are two things you should never see being made - law and sausages.

The 'breakfast' sausages that look like chipolatas (generic brand name) have thin skins.

We have a sausage shop on Granville Island that sells very nice sausages.

What's it called?

Obama Lama Ding Dong or Oyama Sausage Co. for short.

We'll be going into the big city () soon so will have to take a look. I just Google'd them, any recommendations sausage wise (never said that before!)

Oh.. and are their pork pies decent?