Sausages are coming

[bobsbeer]

You c, get different nozzles. You just need to know your mincer plate size.

 

[sam.k]

God I didn't realise making sausages and other meat products could be so fascinating to so many. I'm a traditional butcher and if the truth is told I hate making sausages! That's what the lads paid for :) that said we do make about 200kg at a time lol.
Maybe I will post a picture of our hardware to satisfy the needs of the sausage grot that seems to be on the thread haha

 

[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:

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

Yeh, well got firmly outbid on that one! Back to ze old drawing board.

I think you can get them for about £160 new, but then the sausage attachment adds another £80 or so.

 

[Vossy1]

Maybe I will post a picture of our hardware to satisfy the needs of the sausage grot that seems to be on the thread haha

:lol:

 

[kev]

Here's mine peeps

viewtopic.php?f=10&t=37079

K

 

[Hawks]

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.

I managed to get the Tool Genius one for £35 from Amazon, but then is suddenly shot up in price again. Seems to do the job ok :thumb:

 

[Moley]

God I didn't realise making sausages and other meat products could be so fascinating to so many. I'm a traditional butcher and if the truth is told I hate making sausages! That's what the lad's paid for :)

I would imagine there's a huge difference between making a couple of kilos every now and then for your own satisfaction, and having to make thousands of the things for a living.

I can cook, from scratch. I can make beer, from scratch. I like making things from scratch and having control over whatever process it entails. I happen to rather like sausages and have often wondered about trying to make my own, but until this turned into the homebrew and sausage making forum I never realised it was quite that easy.

And it has often crossed my mind to wonder just what the hell does go into commercial meat products (although that's probably a question that's best not asked) and all this recent business about horse meat and mis-labeling has brought the question out into the open.

 

[bobsbeer]

Maybe I will post a picture of our hardware to satisfy the needs of the sausage grot that seems to be on the thread haha

Ohhhhh yes. don't you just love sausage porn. :grin: Nearly as good as brewing porn. :rofl:

 

[sam.k]

Moley I can tell you what goes Into my sausages with all honesty as it is a matter of great pride to us that we only use the best ingredients for the job :)
I guess that what being an artisan is!
If you guys ever want to know how meat products are made in a small buisness setting just say and I will try to fill you all in, I can't speak for large production however.

 

[Moley]

I expected nothing less, which is why I buy from proper butchers when I can.

I was referring to what might go into mass produced supermarket sausages, even at the upper end of the price bracket. If they say “90% pork” can that include absolutely any part of the pig?

Sadly, my 16 year old daughter doesn't like my sausages and insists on what (if I recall correctly) the EU wanted to call ‘emulsified offal tubes’ in an old episode of ‘Yes Minister’, and which I suspect are MRM & sawdust. :sick:

 

[sam.k]

some of them now cant actually be called sausages as they contain to little 'meat', i once saw a producer that added 30% conective tissue! YUM

if they say pork then it has to be meat, no offal, and recently there has been new laws passed that stops them using a certain type of reclaimed meat HOWEVER they can still grind up all the bits of manky stuff, dye it pink and call it pork.
also sometimes its worth looking at the ingredients list as they can sneak thinks into the 'pork', so that 90% 'pork' may contain other stuff.

the above all said, that is if they are following our trading standards laws, it seems that few supermarkets do these days.

we have a saying that goes like this, walls have ears and richmond are the Ol taste of ireland, three Ols to be exact... ear Ol, eye OL and **** OL.

 

[sam.k]

Right so as promised, I give you sausage porn! (That sounds so wrong)
So the sausage was a new idea, smokey BBQ pork.
Here's the mincer, it has a barrel capacity of about 1.5kilos, that means it could mince a small dog.

The pork for the sausages, all free range, British shoulder pork

First run (took a whole 9 seconds)

The seasoning mixed in, second run and then into the filler, can't show you what the seasoning is as its a secret :)

This is my filler, it's a 25litre barrel with a hydro rum, it pushes the meat out any speed between fast and 'ARGHHH!!'

Sausage all skinned up

And tied.

That recipe makes about 4.5kg of sausage, it was one of 15 I made today.


That's how we do it :)

Excuse the sawdust, I did say we where traditional.

 

[joe1002]

Here's the mincer, it has a barrel capacity of about 1.5kilos, that means it could mince a small dog.

I hope you don't :lol: :lol:

I really, really want to make my own. How to convince SWMBO I need more equipment in the kitchen :wha:

I had some cheese and onion sausages from my local butcher tonight, and they were fecking awesome :thumb:

 

[Vossy1]

Today we had a play, pork shoulder on offer, half price at Tescos...so, 4 baby batches of sausages using 34+ hog cases for the first time...a proper sausage....so swimbo tells me :whistle: :lol: .... 2 x 1kg mixes and 2 x 1/2kg mixes.
Italian...I cocked up here, they have an egg in them...was meant for the Irish :whistle: ...oh well should still bind well :lol:...and yes...4 sausages to a 1/2kg mix..we don't mess about here :lol: ...next Gloucester...my fav made to date (2 years making)

next Irish, colour from home reared free range egg (note to self...not meant for Iti sausage ) and finally Cumberland...another great sausage from the PDF linked and a firm fav in the V1 household

Off to test patties now

EDIT...forgot to say, Iti jobbies are red wine and Parmesan cheese

 

[bobsbeer]

:lick: :lick: :thumb: :clap: :hat:

 

[sam.k]

They certainly look the buisness mate. The first one looks really nice although it looks like its only been minced once? Or maybe your using a 10mm plate?

 

[Vossy1]

The first one looks really nice although it looks like its only been minced once? Or maybe your using a 10mm plate?

You're quite correct, minced once on a 8mm plate. After many trips to Europe I'm a firm fan of a course mix sausage, in fact I like em where they break apart and you can still see the pieces of meat, tbh 8mm is too small but for the mo we're happy with it All 4 are 1 run through a 8mm plate....giving my secrets away :lol:

 

[sam.k]

Sorry mate! I tend to only use my coarse plate when making haggis as the popular choice for sausage is fine ground, I like them anyway they come :)

 

[Vossy1]

No need to be sorry, we all like what we like, it'd be boring if we were all the same
On a sad note I went into my local butchers the other day and asked about their sausages, they replied 'we buy the ingredients and get someone else to make em'...not good
The patties tasted too good...they had no 'blooming chance' :rofl: :whistle:

 

[bobsbeer]

Had another play today. 1 1/2 kg pork shoulder Lincolnshire made just under 3 dozen sausages. Under estimated my skin though so the last 7 ended up as skinless. Last time I over estimated the skin so next time should be perfect. 3rd time lucky as they say. :grin: Still should taste nice.

Loved your sausage porn Sam. I haven't mastered the art of knotting them yet, but they still look good.