Making your own sausages

[Vossy1]

2 weeks ago we had a 'go' at making our own sausages, the results are fab
Does anyone else make their own?

 

[Eric_S]

We're about to - in the next week or so. Got the mincer, cases etc. Just need to find the opportunity. What recipe did you use and how did you find the process?

 

[Vossy1]

Is that Jim?

We're about to - in the next week or so. Got the mincer, cases etc. Just need to find the opportunity.

:party: you won't look back

What recipe did you use and how did you find the process?

As with all things I don't do things by harfs :lol: we did a batch of 6 different ones 2 weeks ago, and did another batch of 6 last weekend....some Chang Mai are in the oven right now, ready in 10 mins

We used recipes from on-line sources, and to date they've been rock solid, here are the ones we used

here
here
this is helpful
love this forum for help/recipes

 

[Vossy1]

OMG, just had the Chang mai's we made last week :shock: :shock: :shock: :shock: :shock: :shock: :shock: straight back to Thailand...lips are on fire...in a nice way
That recipe is NOT for the faint hearted :lol:

 

[Eric_S]

Ooo! I like the sound of that!

 

[Vossy1]

Make sure your meat is really cold/semi frozen before mincing otherwise it will bung up your mincer

 

[brougham]

Make sure your meat is really cold/semi frozen before mincing otherwise it will bung up your mincer

Useful tip I didn't know. My mum makes her own. Do you use natural on synthetic skins?

I make my own salt beef, bacon and pastrami, and have my own simple cold smoker.

 

[graysalchemy]

Its on my list things to do, along with cheese which is going to be my next secret adventure. I actually want to make my own salamis. What could be better than a platter of cured meats and cheese with a loaf of home made bread a jar of home made pickles washed down with a couple of pints of your finest ale, all made with your own fair hands.

I am hungry now after all that.

 

[snail59]

We brought half a pig from friends of ours this year. Cured our own Bacon which was amazing. The Mrs makes the best pork pies and we are planning to make sausages next time we get a pig from them.

 

[bigred]

We have made some but they can only be described as Ok. Seems to be not enough fat in them to be honest. With the cost of the ingredients we can buy better quality commercially made. We use the plastic skins but I don't think it makes a lot of difference. The wife originally bought the kit to make Thai style sausages but then found lots of others making them.

Our ingredients are normally bellypork (including the rind) breadcrumbs and spices. Turn out a bit dry to be honest.

 

[BarnsleyBrewer]

Is that Jim?

We're about to - in the next week or so. Got the mincer, cases etc. Just need to find the opportunity.

:party: you won't look back
[quote:3oi9e249]What recipe did you use and how did you find the process?

As with all things I don't do things by harfs :lol: we did a batch of 6 different ones 2 weeks ago, and did another batch of 6 last weekend....some Chang Mai are in the oven right now, ready in 10 mins

We used recipes from on-line sources, and to date they've been rock solid, here are the ones we used

here
here
this is helpful
love this forum for help/recipes[/quote:3oi9e249]
Nice post V, might give it a go one day :thumb: wifey likes prime sausage....... :whistle:

BB

 

[evanvine]

Nice one JP, sounds like something 'athon would do!
Did you OD with the chilli in the Chang Mai?

 

[bluebell]

yes I sometimes do when I have an excess of game :)
Or goose which can be rather tough

 

[Eric_S]

Just making some now for the first time!

Minced up some pork shoulder with some sundried tomatoes. Added some salt, pepper and paprika, breadcrumbs and now the mix is in the fridge firming up. Using collagen casings and shortly about to try filling them!

 

[Marrsy86]

Is that Jim?

We're about to - in the next week or so. Got the mincer, cases etc. Just need to find the opportunity.

:party: you won't look back
[quote:2lx432z2]What recipe did you use and how did you find the process?

As with all things I don't do things by harfs :lol: we did a batch of 6 different ones 2 weeks ago, and did another batch of 6 last weekend....some Chang Mai are in the oven right now, ready in 10 mins

We used recipes from on-line sources, and to date they've been rock solid, here are the ones we used

here
here
this is helpful
love this forum for help/recipes[/quote:2lx432z2]

Wouldent mind having a go at something like that soon. After making my own alcohol I tryed making my own cheese but that didnt work out too well, think I will have a bash at Sausage :thumb:

 

[Eric_S]

Sasuages seem to have come out ok. Got about 22 supermarket sized ones from about 1.5kgs of filling.

Daughter having some for her dinner tonight. Me and the missus tomorrow!

 

[bigred]

^ waiting to see if she survives?

 

[Vossy1]

Daughter having some for her dinner tonight. Me and the missus tomorrow!

What did you think to them ?

 

[Eric_S]

They were lovely. Texture was a bit on the "fall apart" side but the taste was great. I guess we need to experiment with different cuts of pork. I guess they lacked a certain chewyness but the flavour was spot on. We'll try with a coarser disk next time and see if bigger mince makes a difference?

 

[MEB]

Have made my own snags for a couple of years now. Have found that a mix of pork and mutton fat to be just about right. Duck and venison sausages are just about the favourite that I hand out. We had a special season here early in the year to shoot Paradise ducks to reduce the numbers and ended up with a LOT of them. So they were breasted out and turned into sausages. Some duck, some pork and duck, some veni, pork and duck and some veni and duck.