Sausages are coming

[captain wassname]

My first proper post hope it contributes something
Casings I get from a company that will appear if you google sausage casings. under a tenner for 8 times the ebay seller amount and come spooled (very easy to use)
Should mention Im using collagen casings on account the OH dont like any thing that needs chewing.
You can make sausages with beer.You need a lot of beer to get a flavoured sausage.Ive made two different recipes,one from a peat smoked mild I brewed ( a bloke from N Carolina did the recipe and said they were v.good.)The other recipe used shop bought belgian abbey blonde and a tad of chocolate.
Somewhere on the sausage making forum a guy made a smoker out of a cardboard box and a soldering iron IIRC.
Lastly you should consider BACON. Its easier than sausage and needs no gear except a set of dealers scales accurate to 0.01 gm from ebay or amazon for less than a tenner inc post.

Jim

 

[Moley]

I've ordered one of these sausage stuffers together with some 23mm collagen casings, beef and lamb are in the fridge so I hope to be making merguez tomorrow night.

I've also ordered some jeweller's scales like the captain mentioned above because our regular kitchen scales are useless for weighing out herbs and spices, and not all recipes give teaspoon measures. I chose these from Amazon. Although you can buy cheaper, I like the look of this model and the fact that it takes standard triple-A batteries rather than button cells.

 

[captain wassname]

the AAA batteries are probably a saving in the long run

Jim

 

[Vossy1]

Let us know how you get on with the stuffer and scales M. My scales seem to be corroding so I'll be looking for a new set soon

 

[cutnrun]

ta daaaa

 

[Hawks]

Ooh nice work, I may have to make some more this weekend... :thumb:

 

[Vossy1]

More lovely bangers c what recipe did you go for :hmm:

 

[cutnrun]

Lincolnshire sausages
600g pork shoulder
100g pork belly
150g breadcrumbs
16g salt
6g white pepper
2g ground coriander
1 1/2g sage
1 1/2g nutmeg
1/2 tsp mustart powder

Water to bind. About 125 ml

I would up the pepper and mustard a little next time but it may be because the mustard powder is getting a little old

 

[falafael]

:thumb:

 

[Moley]

Let us know how you get on with the stuffer and scales M. My scales seem to be corroding so I'll be looking for a new set soon

Made those Merguez last night and tried a few for breakfast - pretty bloody good if I say so myself :thumb:

I didn't take any photos of the stuffer but I thought it made the job much easier. It's just like a big refillable mastic gun with a suction base so you can wind the handle with one hand and have the other free to guide the bangers, and it's almost shiny.

Scales seem excellent but I need to find a specific place for them to live or they are going to get lost quite easily, iPod included for size comparison.

Well done cutnrun, those look excellent.

 

[Vossy1]

Thanks for the feedback M :thumb:

 

[Vossy1]

Just used the mincer for burgers, about to make oddley's burgers, ...hungry at the thought

 

[jonewer]

Right. I'm going to get myself some of this! Went to the local Sar Thefrican shop today looking for boerewors and was shocked at the prices. Make 'em myself, thought I.

So which mincer/stuffer should I buy?

 

[Vossy1]

And that is the question j :hmm: As for mincer we started off with a manual jobby, which was great if not a little tiring for bigger batches, then recently bought a Cooks Professional mincer for £69.99 delivered, it seems to be a pretty good copy of the well reviewed Andrew James but without the half speed...which is fine by me as I prefer a separete sausage filler anyway...based on 1st use other filler facility on the new mincer and feedback on the sausage forum.

 

[jonewer]

Well,

This one http://www.amazon.co.uk/ORBIT-MINCER-SA ... 2_edpp_url

Looks to be the same thing as this one http://www.amazon.co.uk/TOOL-GENIUS%C2% ... roduct_top

But its a tenner or so cheaper :hmm:

 

[Vossy1]

I'm not a expert J, we've only been making our own for about 2 years. Me I'd go for power as we mince quite a lot of our meat semi frozen, but it's horses for courses I guess...no pun re horses intended :lol: If your happy to part with the cash to try...go for it...if you intend to make for years consider a more powerful machine..not an easy decision...I tend to go with the 'for years' option.

 

[jonewer]

Put a bid in for a Kenwood Chef on ebay, If I win it I'll get the sausage stuffer attachment.

Oooooo! A kenwood chef! :lol:

 

[EskiBrew]

Put a bid in for a Kenwood Chef on ebay, If I win it I'll get the sausage stuffer attachment.

Oooooo! A kenwood chef! :lol:

I'd love a Kenwood chef :pray:
So damn expensive though

 

[tbert33]

An alternative to a Kenwood chef is a kenwood prospero. I have one. Its smaller then a chef but bloody good and i think you can buy a mincing attatchment for it. Brand new cost £170 from amazon Only problem it its noisey but its worth it.

 

[Moley]

Well, this one (Orbit) looks to be the same thing as this one (Tool Genius) but it's a tenner or so cheaper :hmm:

My thoughts exactly. I bought the Orbit, it was delivered within 2 days and seems to do a good enough job. See here for the first time I used it.

My only criticism would be that the sausage nozzle is pretty big. That's fine if you're going to be using hog casings but I had problems using 28mm collagen casings and have ended up buying a separate sausage stuffer.