We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Monday, 23 January 2017
Pigeon sausages and toad-in-the-hole
I recently made some sausages from pigeon breasts. Last night we used them to make toad-in-the-hole. I was rather pleased with the results. However, I think I made the sausage meat too fine. In future, I will put the mincer on a coarser setting.