Sausages are coming

[Titus A Duxass]

This has got to be a good thing, craft your own bangers.
At least you know what's in them.

I might give it a whirl.

We have cracking sausages here but I'd like to replicate saucisson Toulouse, Merguez and other flavour packed varieties.

 

[Moley]

Yes Titus, knowing exactly what's in them was one of my motivations, I suspect that if any of us knew what went into commercial meat products there would be a lot more people making their own or turning vegetarian.

There are plenty of recipes on this forum, here's a Merguez and there's a Toulouse about one third of the way down this page.

I'll be trying the Merguez myself, once I get a different sausage stuffer and some smaller skins.

Thanks for the ebay link Vossy, I was considering one of these and your supplier's six quid cheaper than the same thing on Amazon.

 

[Wez]

Fascinating thread! I think I can talk the Mrs into letting me buy what I need for this.

Some impressive sausages here lads, keep it up!

 

[tbert33]

Subscribed!!! What a great thread. Im hoping to get a machine shortly too (another thing that ill get a bollocking for no doubt).

Anyone tried to use brewing ingredients or a splash of brew in their sausages yet?

 

[Vossy1]

There are plenty of recipes on this forum, here's a Merguez and there's a Toulouse about one third of the way down this page.

I've made both, the Merguez are nice but too lamby for swimbo (she doesn't like it) nice coarse texture, the Toulouse were a bit too garlicky...even for me, a casserole sausage but not an eater for me :lol: I have a link to another set of recipes which have an old Gloucester (or was it Oxford) recipe on it...it's the best sausage we've made to date for our tastes...I'll try and find the link :hmm:

EDIT...bugger...the recipe's on a PDF and I can't find the source webby, if you want a copy I can e-mail it :thumb: ...

 

[Titus A Duxass]

Cheers Moley.
The lumpy fronted CinC has given it the go ahead.

 

[Vossy1]

TAD:lol: Tidy sausages Hawks, bet it's great fun making them with kids

 

[Vossy1]

Found it :party: ...this has to be the most concise easy guide to sausage making I could find
here and some great recipes...loads yet to try

 

[BarnsleyBrewer]

Yeah, great thread.... Very tempted to start..

BB

 

[Titus A Duxass]

Having just listened to the discussion about processed meat on Radio 4, producing your on bangers is a good thing.

Stay away from processed foods people.

 

[Titus A Duxass]

There are plenty of recipes on this forum, here's a Merguez and there's a Toulouse about one third of the way down this page.

Another forum to read instead of working, I'm becoming a bit of a forum whore.

 

[Vossy1]

:lol: @TAD
I think we've decided to buy a dedicated sausage filler on further reading around the forums re textures and suitability of an all in one. They're not cheap, but I see it as a long term investment, and as we make sausages at least once a month a heavy duty version would be better suited for years of service ...that's my justification anyway :P

 

[Titus A Duxass]

Which filler are you going for?

 

[Vossy1]

I'm caught tbh TAD, this 3ltr filler seller has offered to beat the price for this 3ltr filler by £4, but the 5ltr version is only £14 more, inc delivery :?
3ltr is about 2.5kg of mix and I often do more than that so one fill would be better for me.
I also looked at this filler seller but only a 90 day warranty by the looks of it, and I also have to question spares availability as on the listing they say the seal can break when used cold...and most of my mixes are coldish.

 

[graysalchemy]

F*cking ell shiney fever even reaches the realms of sausage making :lol: :lol:

 

[Baz Chaz]

Yeah, great thread.... Very tempted to start..

:hmm: must admit the thought did cross my mind this last weekend, my mate called round with the latest Beer for Bambi deal :shock: he's a big hunting/shooting man and brought me some venison in exchange for beer (we have an excellent bartering system) and I was considering venison sausage :hmm:
For now though there's venison steak and venison burgers in the freezer :thumb: as someone else said, you know whats in 'em if you do your own :!:

 

[Vossy1]

F*cking ell shiney fever even reaches the realms of sausage making

That level every time, I knew you wouldn't let me down ...you can't get the staff :whistle: :lol:

 

[cutnrun]

mincer is here, skins in the fridge, picking up some pork tomorrow!

 

[bobsbeer]

:clap: :clap: :clap:

 

[Vossy1]

mincer is here, skins in the fridge, picking up some pork tomorrow!

:party: we expect pics c :lol:
We tried the oddly Cumberland mix from the sausage forum yesterday, a very well respected recipe. Unfortunately to my northern, well honed Cumberland taste :lol: it isn't what I would call a Cumberland, I suspected as much when I saw sage as one of the ingredients. It is a fine banger but I'd describe it more as a Lincolnshire or Lincs/Cumb cross..as it happens I tried it cold and knew the taste but couldn't put my finger on it, then swimbo said Morrisons Lincolnshire sausage rolls....she was right. For me the PDF version of the Cumberland is the closest I've come to the shop based cumberlands so far....love experimenting to find the right ones though :whistle: