homemade sausages (merged)

Barneysmom

Penelope_Penguin wrote: »

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

Oh, would you please Penny? I'd be so grateful. I really do think I'm going to need a bit of help with this idea.:o

while I'm waiting for the skins to arrive I need to learn as much as possible? I'll hopefully be building sausages next Sunday........

anguk

Barneysmom wrote: »

Penelope_Penguin wrote: »

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?


Oh, would you please Penny? I'd be so grateful. I really do think I'm going to need a bit of help with this idea.:o

while I'm waiting for the skins to arrive I need to learn as much as possible? I'll hopefully be building sausages next Sunday........

Here you go:
http://forums.moneysavingexpert.com/showthread.html?t=48716&highlight=sausage

I always just use breadcrumbs as the rusk filler. All stale slices and crusts get blitzed then stuck in an old ice-cream tub in the freezer ready for the next batch of sausage making.

Barneysmom

Thanks Anguk, that's brilliant! I just printed off my first recipe :cool:

purpleivy

I now have a mincer for my rather old Kenwood chef. Does anyone know if you can get a gadget for filling sausages to go on it?

newleaf

I use crushed cream crackers instead of rusk.

valk_scot

purpleivy wrote: »

I now have a mincer for my rather old Kenwood chef. Does anyone know if you can get a gadget for filling sausages to go on it?

Yes, there definately was an attachment made for converting the low-speed mincer attachment to a sausage making machine. Sort of a funnel shaped thing that sat inside the lockring of the mincer, or replaced it, can't remember. I don't know if they're made today but they do pop up from time to time on Ebay.

Edit: Here you go...lots on Ebay.

purpleivy

purpleivy wrote: »

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!

One step further on, as I have purchased a sausage filler gadget for the Kenwood mincer. Been looking here for recipes.

First challenge is that the filler gadget comes with 2 different size tubes, presumably for the thickness of sausage. There is a plastic disc with holes in and a little bit out, looks like it should sit where the mincer disc goes, but doesn't actually fit. Do I need this bit?

Second is that I don't want to go down the road of buying 'rusk' when I usually have more drying bread than I need and a whole drawer full of herbs and spices. From what I see on one of the websites they are charging nearly £4 for a 200g pack of cumin, plus postage. I got a 400g bag the other day for about £1.50. So I need to work out what flavour I want.

Does anyone have any recipes for home made seasoning blends?

Penelope_Penguin

purpleivy wrote: »

One step further on, as I have purchased a sausage filler gadget for the Kenwood mincer. Been looking here for recipes. Great :j

First challenge is that the filler gadget comes with 2 different size tubes, presumably for the thickness of sausage. I use hog casings, and the wider of the 2 filler tubes.There is a plastic disc with holes in and a little bit out, looks like it should sit where the mincer disc goes, but doesn't actually fit. Do I need this bit? We have 2 discs - one with just holes in, which sits behind the nozzle. The other has a "blob" in the centre and is for making kebbe, whatever they are

Second is that I don't want to go down the road of buying 'rusk' when I usually have more drying bread than I need and a whole drawer full of herbs and spices. From what I see on one of the websites they are charging nearly £4 for a 200g pack of cumin, plus postage. I got a 400g bag the other day for about £1.50. So I need to work out what flavour I want. I use breadcrumbs, and they work fine

Does anyone have any recipes for home made seasoning blends? Give out the recipe for my special blend of herbs and spices; you're having a laugh :rotfl: use nutmeg

I used some of our Gloucester Old Spot pork to make Cranberry and Port sausages for Christmas.

Penny. x

newleaf

My most recent batch of sossies:



I used pork shoulder, which I minced myself in the Kenwood (whilst still semi frozen - makes a much quicker and easier job of the mincing), water, crushed cream crackers in lieu of rusk, and cumberland herb seasoning & ready spooled hog casings from Weschenfelders.
My sausage stuffer is this one: http://www.weschenfelder.co.uk/229_The_Standard_Minnie-Plus_Rosso_Stuffer
It was a Xmas present a few years ago, and has now been very well used. I do have the sausage making attachment for the Kenwood, but I found it a bit lightweight for doing big batches. I tend to make 30lbs or so at a time, for the freezer. It is a two man job when you get to the stuffing stage though, one to wind the handle and the other to work at the stuffing end, pricking any airbubbles and ensuring an even fill.
The recipe (ratio by weight) which I use is:
Meat - 80%
Water - 11%
Rusk - 6.5%
Seasoning - 2.5%
Mixed in that order.
Very easy to work out if you are able to do it in metric.
They are very good sausages, if I do say so myself

Gigervamp

newleaf wrote: »

I used pork shoulder, (whilst still semi frozen - makes a much quicker and easier job of the mincing).....
.....I tend to make 30lbs or so at a time, for the freezer.

If the meat has been frozen, do you then cook all those sausages before freezing them? I thought that once meat has been defrosted, it should be cooked before re-freezing.