Originally Posted by
outback
Based on experience the Kenwood sausage unit, though filled the casings it tends to pulp any course ground meat further. This is not great if you need the texture of the course meat, i.e. the Cotechino boiled sausage as it supposed to be course.
Same with the boerewor sausage.
Apparently for those in Adelaide there is a butcher who makes good S. African boerewor sausage. This is base on some S Africans I know. Trouble is the butcher is in the northern suburbs.
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