Sausage making

[snakeshack]

Anyone out there make their own sausages?
Have just bought a sausage filler from coopers of Stortford for a fiver and already have a mincer.have managed to buy ready mixed rusk and seasoning and some hog casings.does anybody have a recipe they use to make from scratch rather than buying ready mix?


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[Ananke]

I joined a sausage making forum a few years back and they had great recipes, I'll have a look and see if I still have it on bookmarks.

I've talked myself out of buying a mincer/sausage maker for a few years now as they were quite pricey, then today I was in Lidl and they are advertising one they will have next week for £35, if it's not a tiny thing, I'm going to buy it so maybe if you find some recipes we can share

[Ananke]

www.sausagemaking.org • View forum - Sausage Recipes

[snakeshack]

Looks good thanks


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[snakeshack]

Butchers sundries do an electric mincer/ sausage stuffer with a burger press ,separator discs , burger mix, sausage mix & casings for 45 quid and free delivery works out cheaper than lidl.


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[cariann88]

I am having a look. Looks alright, think I might give it ago myself.

[snakeshack]

I bought a manual stuffer as I was worried I wouldn't be able to keep up with the electric one

[snakeshack]

Sausage making

I buy my curing salt for bacon from them too really easy to do and so much better than the incredible shrinking supermarket rasher , you can make dry cure for about £6.50 -£8.50 a kilo by using pork belly or loin for streaky or back bacon.you can even get a mix with the smoke if you prefer it smoked but don't want the faff

[mothhawk]

I make sausages occasionally, but don't use casings as I always peel them off bought sausages anyway. I shape the mix into sausage shapes and wrap each tightly in cling film, then chill or freeze. I find they keep their shape very well when cooked (I take them out of the cling film before cooking).

As to recipes, I start with outdoor bred belly pork, and when that's minced I push a couple of slices of bread through the mincer to clean out the meat and add the "rusk" element. Then I add whatever I fancy, or what I have at the time, usually herbs, or a minced apple or tomatoes. I keep a small frying pan ready, and taste as I go along, by frying a teaspoon of the mix when I think its about right.

[Rhona]

I think I posted a thread about sausages a few years back, or maybe I just contributed to it, can't remember. I make the odd batch but short of time these days. I get free casings from our butcher, grind belly pork into mince and add whatever - similar to Mothhawk really, mainly herbs and the like. I stuff the casings using a funnel as I find it easier to control how much is going in so the skins don't split.

I nearly lashed out on a sausage machine but happy with the funnel method it seems. Homemade sausages are really nice and quite satisfying to make!

[dim]

south african boerewors is the best .... and best cooked on a bbq

dont pierce the sausage whilst cooking or else the juices escape

South African Sausage Boerewors) Recipe - Food.com

Traditional Boerewors Recipe from Biltongmakers.Com!