Sausages are coming

[bobsbeer]

My very generous OH has just got me one of these from Lakeland for my upcoming birthday:

Not tried it in anger yet as the sausage skins haven't arrived, but rareing to go. :party: :party:

The only problem I have when making authentic commercial sausages is where to get the horse meat. :rofl:

 

[mattrickl06]

Haha ya filly sausage

 

[graysalchemy]

The local hunt usually has plenty of horse meat

 

[Mark1964]

nowt wrong with a bit of hoss :thumb:

 

[BIGJIM72]

Just had my first go Bob with the kenwood,went for a pork & leek-damn fine if I say so myself

 

[Kirstin]

lolol - I'm enjoying a good nut roast myself...

just hope the nuts I'm using are genuine not horsey :rofl:

 

[BarnsleyBrewer]

I'm hung like a hoss

 

[dennisking]

I'm hung like a hoss

Who you kidding that was a black pudding, and they called you little pud at that. :grin:

 

[Kirstin]

:shock:

I just meant I hope Tesco can tell the difference between a peanut and a horsenut!

lmao

:lol:

 

[Mark1964]

nowt wrong with horse nads

 

[bobsbeer]

First up is going to be a nice coil of Cumberland. :thumb: That way I don't need to twist em.

 

[graysalchemy]

Thats the only way to have cumberland sausage isn't it?

Yard of sausage and a gallon of ale :thumb: :thumb:

 

[alawlor66430]

I'm not to keen on the yard of sausage but my mrs likes them

 

[bobsbeer]

I found a recipe that uses ale, but it also uses phosphate as do most recipes it seems. Don't have any of that, so may have to skip that bit on this run. Not sure what it does but I guess I'll find out in time.

 

[Awolphotography]

Phosphate is not needed at all. Only consider adding things like this if you plan to cure etc in which case you are likely to want sodium nitrate (pink salt) with fresh sausages, good quality pork with decent amount of fat, quality rusk or breadcrumbs, seasonings, salt and you're away, if using beer add a little extra rusk to avoid sloppy sausages!

 

[bobsbeer]

Thanks for the tip. Googling phosphate seems to show up as a commercial ingredient rather than a home use product. I'll go with your idea.

 

[BarnsleyBrewer]

I'm hung like a hoss

Who you kidding that was a black pudding, and they called you little pud at that. :grin:

Oops, forgot you'd seen my little pud.....

BB

 

[Andyhull]

What do you use to fill the skins?
Do you not need a pump?

 

[Wendy1971]

i love a good round sausage and it has to be long length and full of good stuffing :lol:

 

[bobsbeer]

What do you use to fill the skins?
Do you not need a pump?

The machine has a horn that fits on instead of the mincer plate. The skin is fitted to this. The screw pushes out the mixture into the skins. Or at least I think that's how it's supposed to work. Probably a lot more skill and dexterity required. I'm guessing it will be a bit like a generation game event. :grin: