At last we've cracked it! For many a year we've been trying to make a gluten free sausage. And we've never found the right ingredient to replace breadcrumbs.
Then we got a tip from Peter Twitchett, Head Chef of brand spanking new restaurant Grain of the Silos in Launceston. He told Oliver, who makes all our sausages here on the farm, to try potato starch. We tried it, and we loved it!