|mesmerising...in my opinion|
|if you stare long enough, you get the urge to dive in, to what must surely be a veganless parallel universe|
The meat (belly and shoulder) is chopped into chunks, ground twice, mixed with the spices of your choice and some water, left overnight and then pumped into some animal intestines that I happened to have lying around.
The twisting into lengths part is a very anxious one for an amateur like me, especially with sheep intestines that are easier to break than pig's. I managed to better my previous best, with only 3 eruptions.
Despite how brilliant they look, they're not quite good enough to eat raw, so yesterday's breakfast/lunch was a couple cooked with scrambled eggs. Unfortunately I had no onions or black pudding handy.
With enough in the freezer to last another couple of months.
Yes, I definitely think the effort was worth it.