homemade sausages (merged)

vixtress

wow penny, they look fab, i made my first batch a couple of weeks ago, they were lovely but looked nowhere near as professional as yours i had air bubbles here and there and the odd burst bit...........and dont get me started on trying to link them :rolleyes:

they were good......honest

Penelope_Penguin

Ammie wrote: »

I would like to start making my own 100% meat sausages as I find it difficult to find any without all the added nonsense they tend to add to the ones you purchase in the shops.

I'm not sure that 100% meat is a good idea. We add "rusk" to ours (HM breadcrumbs) to absorb fat, and give them a good texture. Hugh F-W uses Baby Organix rice in his

vixtress wrote: »

wow penny, they look fab, i made my first batch a couple of weeks ago, they were lovely but looked nowhere near as professional as yours i had air bubbles here and there and the odd burst bit...........and dont get me started on trying to link them :rolleyes:

Thank you :A I made the mix and fed it into the machine, and DH delalt with he sausages as the came out. We found turning the speed down was easiest to make well-filled bangers

We're planning to make pork and pigeon this weekend - watch this space!

Penny. x

Ammie

Penelope_Penguin wrote: »

I'm not sure that 100% meat is a good idea. We add "rusk" to ours (HM breadcrumbs) to absorb fat, and give them a good texture. Hugh F-W uses Baby Organix rice in his

Thanks. What would happen if I just used meat? Is it just the texture that will be a problem?

Ta!

Badrick

Ammie wrote: »

Thanks. What would happen if I just used meat? Is it just the texture that will be a problem?

Ta!

You'll find they will crumble and will be more like a burger.

I've been making sausage for a couple of years and been guided by the good folk at sausagemaking.org.

Apparently you need around 20% fat and 10% rusk/breadcrumbs to 67% meat for a good texture, plus all wet ingredients must be as cold as possible without actually being frozen to help the proteins bind when mixing (not forgetting to add 3% seasoning and herbs to the mix).
Then they should be left to "bloom" (absorb herbs/seasoning) overnight in fridge, before cooking and devouring.

Apologies, if I've restated any earlier post.

Penelope_Penguin

Ammie wrote: »

Thanks. What would happen if I just used meat? Is it just the texture that will be a problem?

Ta!

Why don't you give it a try and report back You might find something interesting

Penny. x

MRSMCAWBER

Hi there

I don't add any rusk, stabilisers, bread etc to my recipes-just meat/fat and herbs/seasonings -They are firmer than normal sausage and slightly coarser -but we like them like that. I have threatened to add some bread next time just to see what we think..... now I will have to -just to see:D

purpleivy

I see there is already a post in this thread from me, posted a long time ago. After making pate with my grandmother's old mincer, I decided that sausage making would have to wait until I had better equipment.

Looked at the Lakeland mincer, one or two not very good reviews on the site and looked at it in the shop and it seemed a bit flimsy. Thought processes continued and I now have a Kenwood chef mincer to go on the freecycled Chef that I got last year. Hope the chef is up to it! Shall have a go at making the mixture into patties to begin with to see if we like them before faffing with skins. But I really hope it goes well. I'm deeply suspicious of what goes into sausages!

It would also be useful to have some hints on perfect stuffing of sausages!

Barneysmom

I got my Kenwood Chef attachment so I need a basic sausage recipe now if anyone has one please?
I Googled but they all seem to have rusk in them? Do I have to buy some, or can I do without?

Oh dear there seems more to this than meets the eye

I'm going to order some skins from EBay as my butcher's has now closed down...

I'm worried I'm not going to save any money, I know it'll take a few years for it to pay for itself so I have to use it.....

Penelope_Penguin

Barneysmom wrote: »

I got my Kenwood Chef attachment so I need a basic sausage recipe now if anyone has one please?
I Googled but they all seem to have rusk in them? Do I have to buy some, or can I do without?

I use braedcrumbs in mine; HFW uses Baby Organix

Would you like me to find the sausage making thread

Penny. x

Buddingblonde

From Wiki -

To the British butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a food additive in sausage manufacture.[6][7] Contrary to popular belief, the rusk is not primarily a "filler" (used to "bulk-up" the meat product), but is instead used to bind the meat together and provide a particular texture.[8] Though originally made from stale bread, now called "Bread-rusk", a yeast-free variety called simply "Rusk" is now more commonly used.
Various rusk particle sizes are used in the food industry, where uses include:[9][10]

• A carrier for flavours, colours and seasonings
• A binding agent in hamburgers, sausages, stuffings, pies, and other compound meat products.
• As an ingredient for dried stuffing mixes.