homemade sausages (merged)

mardatha

We found an old hand mincer, not Spong but it says "BEATRICE No.2" and I have steeped it in the sink with vinegar and citric acid, its gone from yukky black to vaguely silver.
There's only the 2 of us so we dont need to mince a cow a week or anything like that... I won't eat sausages because they're too spicy & I dono what's in them. he likes them and whines that he's deprived...so this would be a compromise !

Seakay

You don't even have to buy skins if you don't want to - form your mixture into patties or sausage shapes and chill well before frying or grilling - and then you don't have to buy a sausage attachment for your mincer either.

stef240377

Am totally put off ever attempting to make sausages as my grandad used to be a butcher before the war and lost several fingers to the machinery.

mardatha

Oooh Seakay I was going to ask that but thought maybe yud all think I was mean LOL. If I cant get this mincer to clean up then I will try that method, if we love it then I will buy a new mincer. Sorted ! TY!

mardatha

re that Sausagemaking.org site - has anybody tried their mix for Greek lamb sausage ? It sounds lovely.

ravylesley

I make our own sausages and I use collagen casings and an electric mincer/filler.I get the sausage casings online and I got the mincer from Lakeland.You can also get loads of sausage flavourings to take the guesswork out of adding herbs and spices.I've tried the pork and apple seasonings but for me its a bit salty so I just add my own

I'm not gonna lie to you and tell you it isnt fiddly when you first do it.But after you get the hang of it,its dead easy and reasonably quick to do

If you buy reasonably good quality sausages then it is cheaper to make your own.Especially at the moment with all the cheap pork and beef in the supermarkets.So well worth buying a few big joints and mincing them down for sausagemeat

Lesleyxx

mumoftwo

ravylesley wrote: »

I make our own sausages and I use collagen casings and an electric mincer/filler.I get the sausage casings online and I got the mincer from Lakeland.You can also get loads of sausage flavourings to take the guesswork out of adding herbs and spices.I've tried the pork and apple seasonings but for me its a bit salty so I just add my own

I'm not gonna lie to you and tell you it isnt fiddly when you first do it.But after you get the hang of it,its dead easy and reasonably quick to do

If you buy reasonably good quality sausages then it is cheaper to make your own.Especially at the moment with all the cheap pork and beef in the supermarkets.So well worth buying a few big joints and mincing them down for sausagemeat

Lesleyxx

Do you like the Lakeland mincer Lesley. I have a Kenwood and wonder if I should invest in attachments for that but the Lakeland one seems so easy to use and wash, and if I understand it correctly, makes the sausages as well after the mincing?

tandraig

Ive got an old hand mincer, german make and weighs a ton! I clean it in very hot soapy water, using a scrubbing brush in the nooks and crannies. a good way to test for cleanliness is to mince some white bread, you will soon see if its clean enough! btw if after you mince meat you then mince some bread it helps clean the machine!
mainly use mine for making faggots (a big batch) about two or three times a year for the freezer. as i cannot stand those frozen things and know what goes into the butchers ones!

Pitlanepiglet

If you've got a Kenwood chef the mincer attachment is fantastic, we use ours a lot. It comes with a sausage nozzle which I haven't got round to using but I imagine it works fine as it just goes on the front of the mincer.

We tried one of the modern suction mincers and couldn't get it to stick to any of our work surfaces and we didn't have a work surface suitable for an old style clamp on version (plus I couldn't find one at the car boot sales!) so we went for the Kenwood attachment rather than yet another gadget.

Lily-Lu

I've been having a nose around and found something called a sausage stuffer which I gather fits over the hand mincer, somehow. Is that all that I'll need equipment wise, or am I missing something else? Sorry, I've never seen it done, let alone done it myself before.

Oh and can anyone tell me about the premixed seasonings that they have. Are they just made up of natural herbs/spices, or do the have added flavourings/flavour enhancers/E numbers etc?