Sausages are coming

[Andyhull]

Ahh i see.

I'm guessing it will be a bit like a generation game event

I'd love to see that :rofl:

 

[Vossy1]

Love home made sausages..there are some pics somewhere on here :hmm:

 

[BlakenhallBrewer]

:thumb:

It's great fun. I made my first batch the other day.

From this

via this

To this

:thumb:

 

[bobsbeer]

They look goooooood. :thumb: Can't wait to crank up my machine. :party:

 

[Vossy1]

Can't find my pics :x nice s's BB Another tip from the sausage forums, if using belly pork mince it semi frozen, it makes it so much easier, and it won't gunk up your mincer. 'They' say not to totally freeze it as it can lead to a grainy texture...I've had this once...but think it was something else as I buy my meat when on offer a freeze on day of purchase to be used at a later date :hmm: ...Now where are those pics :lol:

 

[Wendy1971]

they look great bangers bob :clap:

 

[Vossy1]

Bringing this one back to life. Used my new electric mincer last night for the 1st time to make some sausages. The meat was more near frozen than slightly frozen but I have to say it was brilliant, minced 2kg of pork shoulder and belly pork in a few minutes...a lot easier than doing it by hand
But...there was a problem....on using the mincer for extruding sausages I found the speed of the blade turned the mince into the sort of fine grade slushy sausage you get from Walls...which is not what I was after, I like a coarse texture. So after trying several times to get a CT I gave up and went back to my old boilie extruding gun...result...a perfect banger. I can see in time I will be buying a sausage extruder as refilling the gun 3 times can be tedious, not to say messy

 

[EskiBrew]

Crikey, there's a lot of interest in making sausages all of a sudden - is this because of the "Sausage Sizzle" planned for the Spring Thing :lol:

 

[bobsbeer]

Great looking sausages V1. :thumb: On my machine you take the metal blade out and fit a plastic blade thing so it doesn't mash up the mix more but pushes it into the nozzle.

 

[falafael]

My machine arrived today, butchers at weekend for a batch of meat!

 

[Vossy1]

On my machine you take the metal blade out and fit a plastic blade thing so it doesn't mash up the mix more but pushes it into the nozzle.

Maybe I made a mistake I'll double check the instructions, but I'm sure they show the blade and plate in place with the plastic extruder in front :hmm: It would make sense for the blade not to be there. The problem seemed to be that the mix wouldn't push through without pressure from the filling spout, ie, my hand...off to check instructions :hmm: :grin:

 

[bobsbeer]

The problem seemed to be that the mix wouldn't push through without pressure from the filling spout, ie, my hand...off to check instructions

I have that problem too. I assumed it was a design issue and just kept feeding the beast with one hand and controlling the fill with my other hand. You could just press the off button if it required more than a quick look etc.

 

[Vossy1]

Yup, I think the meat had been well and truly macerated in between loadings I can't see way round it tbh, other than a separate stuffer/filler, but have you seen the prices for what is essentially a giant mastic gun :shock: :lol:
Just came across a 'reasonably' priced one on e-bay (£40 odd quid) which had a you tube line....here :hmm:

 

[bobsbeer]

But you still have to use one hand to turn the handle so no different really. And more to wash up afterwards. :wha:

 

[Moley]

So I had another go last night, found myself a much more suitable knife, sharpened it until it was almost good enough to shave with and made a much better job of butchering my meat and getting all of the back fat off the skin.

Result: 3.2kg of minced pork shoulder which I split two ways to make Cumberland and Lincolnshire.

I just about had time this morning to grill a few before I had to leave for work, the seasonings are good and the texture is so much better. I'm well pleased with this batch.

Even so, stuffing them was a right PITA as I can do no more than 4-5 links at a time, I definitely need different casings or smaller diameter stuffing tubes, which I have already located on Amazon.

 

[Vossy1]

But you still have to use one hand to turn the handle so no different really. And more to wash up afterwards. :wha:

Normally I have help from swimbo at the extrusion stage, as that's the fun part apparently Not too bothered about the washing up as long as the texture is what I want. I didn't have the 'mush' problem with my manual sausage maker so can only assume it's the rpm of the spiral feeder, blade, or combo of that does it. I also feel being able to control the extrusion rate manually makes for a less panicky sausage making session :lol:

Even so, stuffing them was a right PITA as I can do no more than 4-5 links at a time, I definitely need different casings or smaller diameter stuffing tubes, which I have already located on Amazon.

We're going the other way having just bought (34) casings for a fatter sausage.

 

[screamlead]

Any links for the casings and prices - need to get some sent out here. cheers

 

[Vossy1]

I tend to get mine on Ebay from here ,hope that helps.

 

[graysalchemy]

They seem a good supplier V. :thumb: :thumb:

Not joined the ranks of sausage makers yet (aspiration still) though I have made basic attemts at cheese making. I made some cheese which was from a stilton recipe bar I didn't add any blue mould and I haven't pressed or aged it, It didn't last that long :lol: :lol:

Going to make some with my sons then SWMBO might get used to the idea, so I don't have to be a secret cheese maker. :lol: :lol:

So now I am officially

Brewer, baker, cheese maker and picture frame maker :lol: :lol:

 

[Hawks]

I blame / salute this forum for getting me making sausages with the kids last weekend. We had great fun doing it and then ate some mighty fine snags the next day !! :thumb:

I bought mincer from amazon here, although I got it from Tool-genius about £10 cheaper ( worryingly they don't appear to be selling anything today.. ) and the same skins Vossy has linked to.

This was the test batch

Enough skin left for about twice as much again just need some more pork now