Sausages in Singapore are never like the ones back home. In fact, you truly take something as simple as this for granted until it's no longer there.
Yesterday the butcher delivered me some pork mince. Normally I would get out the grinder and do this myself, but it's always a pain to clean after, and having the messy bit already done leaves you free to the fun of flavouring and stuffing. I might also add that I am a bit of a cheat and use synthetic casings - running water through a piece of real skin just doesn't appeal to me!!
I use a traditional English mix which I get from the Sausagemaker; http://www.sausagemaking.org/. I retained half the batch and added dried apple chips and apple juice, to recreate my favourite sausage; Pork and Apple.
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