Sausages are coming

[kev]

Nice. Can you explain the technique in twisting them?

Do you do it as they come out the machine or after, etc?

K

 

[bobsbeer]

I just let it come out of the machine as one big sausage. Then I pinch and twist which seems to work. I do need to work on my portion control as some end up bigger and smaller. But practice makes perfect as they say. And knotting is beyond me at the moment. :grin:

 

[Hawks]

Let it come out the machine as one long sausage and then tie

This video is pretty good in showing how to tie them in threes:

http://www.youtube.com/watch?v=pHa9vTxOsJE

 

[Vossy1]

Very nice Bob

 

[adrianmole72]

I can link sausages well, I used to be a butcher in a former life ! :thumb:

 

[sam.k]

well I hopefully have some ox runners (much bigger sausage skin) coming so next week im going to have a stab at making white and black pud, god knows how its going to turn out or if it will be a seller or not (need to write about 15 pages of gumpf to keep all the various inspectors happy aswell) but I think its worth a go.

 

[bobsbeer]

Love white pudding. Got a taste for it in Scotland back in the days when battered fish couldn't be sold on a Sunday. Good luck with it. :thumb:

 

[Vossy1]

Pork shoulder half price at Tesco's £2.99/kg...time to get making some more sausages me thinks :party:

 

[Vossy1]

Tonights efforts, fresh bread and sausage...with a beer (out of shot)...does it get any better :grin:
These are the Gloucester Pork recipe which we've decided is our favourite, just shading a Lincs and Cumberland recipe...for the mo.

 

[Vossy1]

8 months after saying on this topic we'd like to get a stainless sausage stuffer I've finally snagged an e-bay bargain @ only £60...brand new 3ltr/6lb capacity...just in time for pigs in blankets this Christmas :party: :party:

 

[joe1002]

Very nice V :thumb:

 

[graysalchemy]

8 months after saying on this topic we'd like to get a stainless sausage stuffer I've finally snagged an e-bay bargain @ only £60...brand new 3ltr/6lb capacity...just in time for pigs in blankets this Christmas :party: :party:

Its all about size with you eh V :lol: :lol:

Oh and being shiney :lol: :lol:

 

[sam.k]

mines bigger :whistle:

looks a nice piece of kit.

 

[MacKiwi]

That's great! I have the vertical version of that, and wish I'd purchased the horizontal one, as you lose a lot of sausage stuffing in the elbow

 

[graysalchemy]

mines bigger :whistle:

looks a nice piece of kit.

And I hope it is :whistle: :whistle:

Being a butcher and all that :lol: :lol:

 

[Vossy1]

:lol: you guys.

That's great! I have the vertical version of that, and wish I'd purchased the horizontal one, as you lose a lot of sausage stuffing in the elbow

I'd never thought about that loss when looking M K. I did look at the vertical ones, with one ebay seller they were £100 new but the last one at that price went and the new price is £110 I also missed out on a couple of used ones that went for around £40.

 

[Vossy1]

The more and more I look at the new kit the more it reminds me of a railway howitzer :lol: ...and tomorrow it'll be a sausage howitzer as a batch of Cumberland gets 'knocked up', gonna try leg tomorrow as main pork
For tonight it's home made Cornish pasties washed down with St Austell Proper Job :drink:

 

[bobsbeer]

Enjoy. It's a good recipe. :thumb: I've used both Weschenfelder's mix and Oddley's. :thumb: for Oddley's. Although I omitted the phosphate as I didn't have any.

 

[Vossy1]

We dont use the phosphate either. We tend to buy mixes from Scobies.......well worth having a look at if you haven't and much cheaper than most places. Scobies have some great prices at the mo ;-)

 

[bobsbeer]

Not tried Scobies, but will check them out. I ordered a couple of mixes from Weschenfelder's when I first got going, but tend to mix my own spices.