Trying something new...

[BrotherMalice]

I am going to have to stop coming in The Snug, too many new things I want to try! - Sausages, Bread, Scary Shaving....

 

[Moley]

Thanks folks, my casings have arrived, I'm hoping the machine should be delivered this afternoon, I've joined that sausage forum and am starting to collect recipes.

 

[graysalchemy]

Another one of us on there :lol: :lol:

 

[BlakenhallBrewer]

Good luck Moley, it's like brewing, once you start you can't stop. There's always another recipe to try.

Note to self. Must call in at butchers for some pork on way home....:smile:

 

[Dave1970]

mmm, looks great. I bought SWMBO a Kenwood Chef for Christmas. Have already noticed there's a grain mill attachment and now I'm liking the look of this too....looks like I might have inadvertently bought myself a pressie :thumb:

 

[Moley]

My machine arrived and I might have a play this evening.

Just to let any other sausage stuffers know, Morrison's currently have boneless pork shoulder half price at £2.50 a kilo until this Sunday. I went and bought a large joint last night, together with a load of bread rolls and batons reduced to pennies before the store closed, many of which will be turned to breadcrumbs and frozen until I need them.

 

[Moley]

Might be a stupid question here but there are minimal instructions with my machine and the YouTube videos I’ve watched haven’t really helped much.

So I prepare my meat and remove skin and gristly bits, chop it into chunks and mince it through my 7mm die, then add my other ingredients.

If I want to mince that mixture again, maybe using the 5mm die, can I add the stuffing horn at the same time or is stuffing a 3rd operation with no blade fitted?

Perhaps I should get that book now, I’m off to see if there’s a Kindle version.

 

[cutnrun]

I have a hand held mincer and stuffer from the inlaws so casings ordered and going to pop to the supermarket and get some shoulder and belly pork when it gets reduced to clear.

 

[Moley]

So I went down to Morrison's yesterday evening because they have been advertising boneless pork shoulder at £2.50 a kilo, and I also picked up a load of bread rolls on final reductions, like 6 batons for 15p - that's the breadcrumbs sorted:

Skinned my pork shoulder, trimmed out the gristly bits and chopped it into chunks:

Minced it coarsely and ended up with just under 2kg:

Split it 3 ways, added my seasonings and other ingredients. From left to right, a chorizo style recipe I found on YouTube, a Pork & Black Pudding recipe from the American forum and a Pork & Apple with Calvados recipe I've concocted myself.

All was going far too smoothly so far for a first attempt, but that was about to change.

I have bought 28mm collagen casings. Unfortunately, as packed in their dry form their internal diameter is only around 18mm and my mincing machine's stuffing tube tapers from 23 to 35mm. In short, there's absolutely no way that casing is going onto that nozzle unless I soak it, and even then I can only load around a metre at a time.

Even so, the end product looks like sausages, I will see what they taste like tomorrow.

A few lessons learned.

 

[bobsbeer]

They look great. :clap: :clap: :clap:

 

[bobsbeer]

Seems like we have started a trend. All power to the sausage. :thumb:

 

[falafael]

Just to add, i have ordered a machine for us too, looks same as the one above, arrvives mid next week!!

 

[bobsbeer]

I plan on making some Lorne or square sausage tomorrow. OH doesn't like beef sausage so it's going to be all pork.

 

[Moley]

Well I'm not going to claim those were the best sausages I've ever eaten but for a first attempt I think they were pretty damned good.

Texture is a bit granular and I suspect that's down to rather low fat content, or maybe I shouldn't use the 5mm die. Wife thought there was too much pepper in the black pudding ones, but otherwise they were well received and her first question was "is that pork still on offer?" which I think implied I should go and get some more.

 

[BIGJIM72]

Lunch today was a pork & leek sausage butty with a pint of Guinness-everything made from scratch by me. Quite proud of mesself!