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  • Sausage making

    Anyone out there make their own sausages?
    Have just bought a sausage filler from coopers of Stortford for a fiver and already have a mincer.have managed to buy ready mixed rusk and seasoning and some hog casings.does anybody have a recipe they use to make from scratch rather than buying ready mix?


    Sent from my iPhone using Grow Your Own Forum
    don't be afraid to innovate and try new things
    remember.........only the dead fish go with the flow

    Another certified member of the Nutters club

  • #2
    I joined a sausage making forum a few years back and they had great recipes, I'll have a look and see if I still have it on bookmarks.

    I've talked myself out of buying a mincer/sausage maker for a few years now as they were quite pricey, then today I was in Lidl and they are advertising one they will have next week for £35, if it's not a tiny thing, I'm going to buy it so maybe if you find some recipes we can share
    My blog - http://carol-allotmentheaven.blogspot.com/

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    • #3
      www.sausagemaking.org • View forum - Sausage Recipes
      My blog - http://carol-allotmentheaven.blogspot.com/

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      • #4
        Looks good thanks


        Sent from my iPhone using Grow Your Own Forum
        don't be afraid to innovate and try new things
        remember.........only the dead fish go with the flow

        Another certified member of the Nutters club

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        • #5
          Butchers sundries do an electric mincer/ sausage stuffer with a burger press ,separator discs , burger mix, sausage mix & casings for 45 quid and free delivery works out cheaper than lidl.


          Sent from my iPhone using Grow Your Own Forum
          don't be afraid to innovate and try new things
          remember.........only the dead fish go with the flow

          Another certified member of the Nutters club

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          • #6
            I am having a look. Looks alright, think I might give it ago myself.
            Carrie

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            • #7
              I bought a manual stuffer as I was worried I wouldn't be able to keep up with the electric one
              don't be afraid to innovate and try new things
              remember.........only the dead fish go with the flow

              Another certified member of the Nutters club

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              • #8
                Sausage making

                I buy my curing salt for bacon from them too really easy to do and so much better than the incredible shrinking supermarket rasher , you can make dry cure for about £6.50 -£8.50 a kilo by using pork belly or loin for streaky or back bacon.you can even get a mix with the smoke if you prefer it smoked but don't want the faff
                Last edited by snakeshack; 11-06-2014, 03:15 PM.
                don't be afraid to innovate and try new things
                remember.........only the dead fish go with the flow

                Another certified member of the Nutters club

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                • #9
                  I make sausages occasionally, but don't use casings as I always peel them off bought sausages anyway. I shape the mix into sausage shapes and wrap each tightly in cling film, then chill or freeze. I find they keep their shape very well when cooked (I take them out of the cling film before cooking).

                  As to recipes, I start with outdoor bred belly pork, and when that's minced I push a couple of slices of bread through the mincer to clean out the meat and add the "rusk" element. Then I add whatever I fancy, or what I have at the time, usually herbs, or a minced apple or tomatoes. I keep a small frying pan ready, and taste as I go along, by frying a teaspoon of the mix when I think its about right.
                  Last edited by mothhawk; 11-06-2014, 06:42 PM.
                  Location - Leicestershire - Chisit-land
                  Endless wonder.

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                  • #10
                    I think I posted a thread about sausages a few years back, or maybe I just contributed to it, can't remember. I make the odd batch but short of time these days. I get free casings from our butcher, grind belly pork into mince and add whatever - similar to Mothhawk really, mainly herbs and the like. I stuff the casings using a funnel as I find it easier to control how much is going in so the skins don't split.

                    I nearly lashed out on a sausage machine but happy with the funnel method it seems. Homemade sausages are really nice and quite satisfying to make!
                    Last edited by Rhona; 13-06-2014, 05:54 PM.
                    I don't roll on Shabbos

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                    • #11
                      south african boerewors is the best .... and best cooked on a bbq

                      dont pierce the sausage whilst cooking or else the juices escape

                      South African Sausage Boerewors) Recipe - Food.com

                      Traditional Boerewors Recipe from Biltongmakers.Com!

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