Long time lurker first time poster

For the Toulouse I followed honest food recipeand freestyled the spicy ones.

They are quite salty for my taste, so will cut that down next time.

The smoked paprika sausages were 800g pork shoulder, 5 rasher bacon, 1 tablespoons smoked Paprika. 1 teaspoon cayenne pepper garlic and white wine. I also added cheddar cheese. Which I diced into 5mm cubes dusted with flour and put In the freezer. Worked really well.

Cost me about £6 for the ingredients and that many links would cost me around £15 from the butcher so it’s way cheaper.

here is the link

Yeah, not got the space to rear my own pigs unfortunately.