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Belly pork for my sausages?
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I used this one, its Franco's from sausagemaking.org. I'm sure he wont mind me posting as i've advertised his site too
1 kg minced pork (shoulder has the right amount of fat)
2 teaspoons black pepper
3 teaspoons salt
1/2 teaspoon mace
3 teaspoons sage
3 teaspoons sugar
handful of breadcrumbs or rusk
half a pint of iced water.
One thing I did differently was to add half black pepper and half white, oh and I forgot the salt. But they are lovely. I've got them in the fridge now to 'mature' for a couple of hours then i'll bag them up and freeze them.0 -
Just bought a nice piece of Belly pork from Morrisons. They had quite a few to chose from.I used to be indecisive but now I am not sure.0
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leonie wrote:......
The difficult bit was trying to feed the minced meat into the funnel whilst watching how it came out the other end.... a two person job methinks!!Didn't I tell you it would be FUN!!! :rotfl:
Very well done, leonie :T
The first batch I ever made were a 7 man job .... me trying to feed the meat into the skins and keep them even (plus, stupidly, trying to tie them as they come out :rolleyes: ) my d12yo pushing the meat down into the machine ... then 5 others watching and :rotfl: (Although I was subsequently told I have a "great hand action":whistle: )
Now I have a bit more practise, it's a lot easier. Feed the meat in with right hand, use left hand to control the skins filling ... allow the skins to coil up as it grows ... then *after* it's all filled/done, *then* make do the twists to make the sausage chain.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
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Hi,
For seasonings, casings, and excellent service, we use these people.
We particularly like their Lincolnshire and Olde English seasonings (despite my general dislike of the word "olde"!).
When we first made sausages, it was definitely a two person job, but then we got another batch of casings which fitted the nozzle better, and now my DW gets on fine on her own (even though I am happy to help).
Regards,
White0 -
I make sausages too (recipe in the index) and I found that crushed cream crackers are easier/ better to use than breadcrumbs, the only cut of pork I use is lean belly if that isn't a contradiction in terms
My daughter is off to Uni in 2 weeks and I've been given instructions to make lots to freeze for her to take.0
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