homemade sausages (merged)

heretolearn_2

Oregano is cracking with pork!

Got into it on a holiday in Crete where we kept getting bbqd pork chops covered in oregano. Mmmmmmmmmmmmmmmmmmm

zippychick

I've merged this with our homemade sausages thread

hotcookie101

We got a mincer/sausage maker for the kenwood for Christmas and OH is looking for a book of sausage recipes (thats recipes for making sausages, not what to make with sausages-which is what they all seem to be)

Can anyone recommend? Also, where is best to buy skins? We won't be making VAST amounts at any one time-maybe 1kg/2kg pork max, so is it best to buy online or from friendly local butchers.....

One book we bought (which is bit rubbish and is going back) the sausages have no rusk/breadcrumbs etc in them-I always thought a wee bit of filler was a good idea to help soak up the fat?

Thanks in advance

Badrick

Can't recommend any books, but sausagemaking.org is a mine of information.
As for skins, I usually get them from ebay, as you can get smaller quantities than other online vendors.
If you can source them from a butcher, I'd go for that.
HTH

Penelope_Penguin

hotcookie101 wrote: »

We got a mincer/sausage maker for the kenwood for Christmas and OH is looking for a book of sausage recipes (thats recipes for making sausages, not what to make with sausages-which is what they all seem to be)

Can anyone recommend? Also, where is best to buy skins? We won't be making VAST amounts at any one time-maybe 1kg/2kg pork max, so is it best to buy online or from friendly local butchers.....

One book we bought (which is bit rubbish and is going back) the sausages have no rusk/breadcrumbs etc in them-I always thought a wee bit of filler was a good idea to help soak up the fat?

Thanks in advance

Take a look at this thread I'll merge this later.

I always use breadcrumbs in my sausages.

I buy skins and stuff from Weschenfelder. Not cheap, but we freeze what we don;t need.

hotcookie101

Thank you-I have looked on that site-its FAB
I searched here for sausagemaking, but didn't find that thread-should have just searched sausages .
Do you freeze the skins in the water (they come in salted water? or am I imagining that?) Or do you seperate them into usable lengths then freeze?

Penelope_Penguin

hotcookie101 wrote: »

Thank you-I have looked on that site-its FAB
I searched here for sausagemaking, but didn't find that thread-should have just searched sausages .
Do you freeze the skins in the water (they come in salted water? or am I imagining that?) Or do you seperate them into usable lengths then freeze?

They come packed in salt (powder, not brine). I take out and use what I think I'll need.

hotcookie101

Penelope_Penguin wrote: »

They come packed in salt (powder, not brine). I take out and use what I think I'll need.

So do you just leave the rest in the salt? Do they need to be refridgerated/frozen? Thanks

PeteW

Hiya,

Not sure if this is the right place to post this, but has anyone ever tried making their own sausages?

You can get kits like this online and just wondering if anyone has any experience?

http://www.designasausage.com/pages/prods.asp?catid=1&subcatid=32

Not strictly money-saving I know it'd be much cheaper to get value supermarket sausages (made out of earholes, eyeholes and !!!!!!) - this is more as a hobby/something fun to do with the kids.

Cheers

Pete

mmmsnow

Hi Pete,

There are a couple of things before you buy a kit: 1) mincing machines are a pain to clean, 2) it's difficult to get the right consistency for sausages (meat/rusk/fat) so you have to experiment, 3) putting skins on sausages is very very fiddly and 4) the manual mincing machines aren't particularly great.

I have an electric mincer (£50 from Lakeland) and it's now living in the back of the cupboard because it's just too much hassle to use! I was like yourself - thought it would be a great idea but it was a bit of a waste of money TBH.

If you want to get your kids involved, why not make bread together? It's easy and cheap. You could also try making your own pasta. Sausages are a bit... hardcore