homemade sausages (merged)

Curry_Queen

I haven't tried making sausages yet but I do make my own burgers and I found they "stuck together" better when I used a beaten egg to bind the mixture so maybe you could give that a try

tom_and_barbara_good

Right-o, I'll make a note of that, thanks

Debt_Free_Chick

tom_and_barbara_good wrote:

I followed a recipe byJimmy, the pig farmer of BBC's Jimmy's Farm, it was in the Daily Mail mag a while ago, there were breadcrumbs but no egg

Well given that he was cr8p at running a pig farm, I'm not surprised he can't produce a sos recipe

Hugh Fearnley-Whittingstall says (in his Meat book)

"the very best sausages are made by conscientious butchers, who use lean shoulder and fat belly, along with fresh pork trimmings from their own cutting room, a little (10-15 per cent) rusk made from dried bread and their own secret lend of herbs and spices". He then goes on to advocate making them yourself.

Are you using enough fat? I would have thought that this would help to keep them together, as well as breadcrumbs which, according to HFW, make up only 10-15% of the total recipe.

You'll get good advice in his forums too, which are here

HTH

tom_and_barbara_good

Debt_Free_Chick wrote:

Well given that he was cr8p at running a pig farm, I'm not surprised he can't produce a sos recipe

Hugh Fearnley-Whittingstall says (in his Meat book)

"the very best sausages are made by conscientious butchers, who use lean shoulder and fat belly, along with fresh pork trimmings from their own cutting room, a little (10-15 per cent) rusk made from dried bread and their own secret lend of herbs and spices". He then goes on to advocate making them yourself.

Are you using enough fat? I would have thought that this would help to keep them together, as well as breadcrumbs which, according to HFW, make up only 10-15% of the total recipe.

You'll get good advice in his forums too, which are here

HTH

I'll have to increase the fat I think, I was trying to cut down! perhaps there is no such thing as a low fat sausage

Glad

recipe here

mink35

I can vouch for the sausages in Glad's link - they were yummy

They did, however, still break up quite easily!

Sarahsaver

A proper sausage has a decent amount of fat in it, which will help it stick together. You get the fat from the butchers and mince it up with the meat. IMHO you cannot make a sausage with 100% meat, you may as well make a burger if the meat content is an issue.

Whitefiver

Not money saving particularly, but my wife has started making sausages. We got the casings from http://www.weschenfelder.co.uk - their spice mixes for sausages are excellent too, particularly the lincolnshire one.

We have found that turkey and belly pork is a nice combination (no rusk - Atkins!).

Give it a go!

Regards,

White

tom_and_barbara_good

I've had a look at the website, thank you. You say the Lincolnshire seasoning mix is good, have you tried any others that weren't as nice?

lucym

This site has loads of recipes - including low fat ones.


http://homecooking.about.com/library/weekly/bl030298a.htm