Sausage
I have a local butcher who makes sausages of legendary status. Customers come from far and wide to buy them, and it is said that he sells some four tons a week, can you imagine what four tons of sausages look like?. They are a great favourite of mine. It was at the estate lake one day, when I had left myself seriously short of bait that I first used the sausage with great effect. Fry them very gently so that they do not split their skins. When cold cut them into pieces and put into a container, (leave a few whole for yourself). I cut mine into slices about half an inch thick, trying to keep the skin intact, as it gives the sausage a better hair rig hold. Because you have fried them, you can make a good PVA stringer. I cut the pieces for the stringer into half or even quarters so that there is a good supply of tasty morsels surrounding the hook, and the leaking oil is easily seen on the waters surface. Another good point about cutting or breaking them into smaller bits, is that it greatly speeds the process of leakage. Whether my local butchers sausages are better than any other make I do not know, but having had success with them, I obviously will stick with them.
In with the sausages I will put "Pepperami". This comes in a long stick sealed in a wrapper. There are two flavour's available, the standard one and one that is flavoured with garlic. Pepperami is about finger thick and it is a simple matter to break of a piece of the right length and hair mount it, as it has a tough consistency. I must admit that I have not had anything like the success when using Pepperami in comparison to the sausage.
