homemade sausages (merged)

anniemf2508

My husband does, we have a Kenwood chef with the mincer/sausage making attachment. It is a slightly messy operation but once you've got the hang of it, its pretty easy. Your local butcher should be able to help you out with what meat to use and the casings you need...although sites like this are good http://www.sausagemaking.org/index.html.
Theres also plenty of videos on youtube about how you actually go about stuffing the casings.

My husband is a coeliac so making our own sausages makes sense and it is nice to be able to flavour them to how you like them.
Look out for when the supermarkets have pork shoulder on offer...morrisons sometimes has it for £2 a kg which is great for sausages

zippychick

our homemade sausages thread should help

Ill merge this later

Zip

PeteW

Hiya, anyone got any recommendations as to what mincer/kit to get as a beginner. I see there are a few sites offering kits including a mincer, sausage tubes, casings, seasonings etc - but don't know if the mincers are of good enough quality - anyone have any experience..?

Hoping to get started for around £50 all-in.

[Deleted User]

I am going to join you, after a gap of at least 20 years, so I class myself as a newbie wannabe sausage maker. I ordered a few basics last night ie lincolnshire flavourings, hog casings and collagen casings and a small pack of rusk crumbs. I just need to get the pork shoulder and pork belly and I am done. I believe that my kmix at 500 watts would struggle with lots of grinding so I am going to resurrect my big heavy reliable porkert hand mincer and I`ll just use the kmix for the final grinding, mixing and stuffing. I am getting the hog casings on a tape for now and the collagen casing is an experiment and the porkert will have to be clamped on dh`s workbench as the tables are too thick

Anyway back to reading the thread now, I see a new hobby coming up

adelight

Has anyone ever used a cheap hand mincer and sausage stuffer like this one? http://www.ebay.co.uk/itm/MEAT-MINCER-MANUAL-GRINDER-CAST-IRON-/110838647660?_trksid=p4340.m1374&_trkparms=algo%3DPI.WATCH%26its%3DC%252BS%26itu%3DUCC%26otn%3D15%26ps%3D63%26clkid%3D93203490941090294

I am thinking about trying HM sausages for a low-ish cost quality meat product and want to give HM chorizo a try.

D&DD

My sausage skins have arrived this week just need to find time to finally christen my kenwood attachment..any tips for a first timer gratefully received :rotfl:

*I have visions of the Generation Game* :D

marmitepotato

Has anyone made their own sausages? I have a brand new attachment that came with my Kenwood Kmix, it's a mincer, sausage maker, food grinder. I would love to know if you make your own sausages and what hints and tips and recipes you have to make a special banger!

Or maybe it's too much trub, and I should consign the attachment to the back of my kitchen cupboards, never ever to be seen again!

JayJay14

I make sausages now and again, mainly cumberland.

They are easy, unlike the bought variety proper cumberland should have no cereal or bread, just meat and spices. Mince belly pork (you need the fat to make them jucy and include the skin as it adds to the texture) then season with mace, white pepper and salt.

While seasoning have a frying pan hot and test fry and taste until you have got it to your requirements. Then fill casings (preferably real ones but they are hard to get hold of) and remember that cumbeland sausage should not be made into links, just chopped into lengths (we usually have them about 8 inches long for one each)

Handy for casings and other spice mixes if you want to start with a little help

http://www.weschenfelder.co.uk/catalog/807/natural_sheep_casings

marmitepotato

Oh! Thanks JayJay! I will give it a try after Christmas. I have a week off so I can get stuck in to Cumberland sausage making at my leisure. The recipe sounds easy, I just hope I manage to get the sausage meat into the casings without making one hell of a mess!

Badrick

This is a very handy site, full of hints and advice.
We've made some delicious sausages with the recipes on it..
www.sausagemaking.org

I don't make many sausage nowadays, only when I can catch pork shoulder on a good offer and so I use collagen skins as they store easily and there's no washing or soaking involved.