Sausage making

[BazzaB]

Anyone here make sausages? I made some last night based on a polish recipe but didn't smoke it, instead freezing most to bbq later this summer. Cheap to make and far superior in quality compared to supermarket ones at least. Still a little uneven in size, was a bit out of practice.

 

[Rodcx500z]

What did you use for the skins

 

[BazzaB]

Hog casings, I used these guys for all sausage ingredients and bacon cures Sausage Making Supplies from Weschenfelder Direct

Although the meat I just use morrisons pork shoulders. Works out about £4 a kilo for 100% high quality meat sausages.

 

[NormanHurst]

We now do an annual sausage-off with the kids every Easter time. It started as something to do in the first Lockdown and we've now done 3. A chef friend does the impartial judging.

The flavours have been pretty wacky. This year we had a Pork & Rhubarb; a Morrocan Lamb and Apricot; a Pork & Glazed Carrot(!) and a "Full English" with bacon, black pudding and HP sauce. The Glazed Carrot won with a bizarre orange colour and fruity orangey flavour.

It's all a bit of daft fun - the dafter the better - but it does show how fun and easy sausage making can be.

 

[London]

They look lovely I never buy supermarket sausages I alway use my local butcher.

 

[Brew_DD2]

Sausage?! SAUSAGE?! Oh, blast your eyes!

 

[grooves]

Nice work! Do you have any go-to recipes? I've got some casings to use up.

 

[Robin54]

Look at Scott Rea, on YT who is an award winning butcher, and the company Weschenfelder who supply everything a butcher would need!
I use then for bacon curring and burger mixes - top company and top service.

 

[Alastair70]

I’ve done some of the Tong Master spice mixes mincing a mix of pork shoulder and belly, but not for a while now. I‘m itching to do some more.

My dad joke loving 19yr old particularly enjoyed my response to his question “What’s the pork for, mincing?”.

“Well, I was planning to sashay a bit”.

 

[BazzaB]

https://www.meatsandsausages.com/sausage-recipes
This is the best site that i use for recipes for all things sausage, hams, salami etc. I don't really have a favourite, I tend to try different ones everytime and haven't really made enough. My favourites tend to be German and Polish types though, so usually cured and smoked and most are 100% meat unlike British ones which are usually fresh, unsmokedm and with rusk. But I can buy good British sausages from a good butcher easily enough so makes less sense to make them for me anyway

 

[SMP Brewery]

Hmmmm real sausages.
When we go camping with friends I dread when they cook sausages as they use sainsburys finest.

 

[foxy]

I will have to get some more skins and get back into it. My favourite is black pudding infused pork sausages. I like black pudding pork pies too.

 

[Paul Roberts]

We now do an annual sausage-off with the kids every Easter time. It started as something to do in the first Lockdown and we've now done 3. A chef friend does the impartial judging.

The flavours have been pretty wacky. This year we had a Pork & Rhubarb; a Morrocan Lamb and Apricot; a Pork & Glazed Carrot(!) and a "Full English" with bacon, black pudding and HP sauce. The Glazed Carrot won with a bizarre orange colour and fruity orangey flavour.

It's all a bit of daft fun - the dafter the better - but it does show how fun and easy sausage making can be.

Would love to hear what went then the rhubarb sausage