homemade sausages (merged)

[Deleted User]

Thank you very much squeaky

I now have recipes for pork and apple and venison (I have some venison in the freezer)

Some excellent links in the above threads

[Deleted User]

I have made my first ever sausage!!! It was 5 foot long and I twisted it to make smaller sausages. I made patties for tea because the sausage has to go in the fridge overnight for the flavours to blend. The patties were gorgeous. I used belly park and couldn`t get pork shoulder so used two cheap pork chops plus ready made rusk with seasoning and water.

apprentice_tycoon

I make sausages with the Kenwood mincer and stuffer. After experimenting with breadcrumbs and toasted breadcrumbs to make the rusk I found the best result to be from crushed cream crackers and my other tip is to overseason just a bit because the test patty gets caramelised and tastes more flavoursome than the finished sausages. I also found that you need to squash the filling together a bit to stop it falling apart when the sausage is cooked and cut open

astep70uk

I'm thinking of making my own sausages and wondered if anyone else has any advice/good recipes or can point me in the right direction. Also, if I have a mincer, can I mince leftover joint/chicken etc, and if so, any ideas for recipes? I was thinking of buying the AT950 mincer/sausage stuffer attachment for my Kenwood Chef.

Thanks in advance

apprentice_tycoon

I make sausages with my Kenwood Chef, mincer and sausage stuffer - you can buy the casings from www.sausagemaking.org, they have spice and seasoning mixes and rusk as well. So far I have only bought the casings (they last for ages in the fridge, I have had mine for over a year now) I wanted to assemble the rest of the ingredients myself rather than use a made up seasoning mixture.

I will write up my basic pork sausage recipe later on the recipe thread, this can be changed by using extras such as apple and leek or use minced lamb instead. By trial and error I have found that you need about 3/4 lean meat to fat, such as belly pork and I have worked out the crushed cream crackers make very good rusk.

It's very satifying to do and reassuring to know exactly what goes into them since the bought ones are said to be made of ear holes, eye holes and er...other holes too.

edit - I forgot about the cooked meat question - they will mince OK and can be used in shepherds pie or rissoles etc.

astep70uk

apprentice_tycoon wrote:

It's very satifying to do and reassuring to know exactly what goes into them since the bought ones are said to be made of ear holes, eye holes and er...other holes too.

Precisely! That's why I wanted to have a go at making my own! I don't believe in giving my little boy rubbish to eat - as the saying goes 'rubbish in - rubbish out' and we all really love sausages!

just off to the sausage making site now . . .

maryb

Apprentice tycoon

I wish I'd seen your post about the skins staying OK in the fridge for so long - I've just thrown out some beacuse I didn't dare to open the tupperware box because I'd forgotten to change the brine solution for a couple of months. (insert blushing smiley here - new year's resolution, learn how to use smileys)

How often do you change the solution and what strength do you use?

squeaky

Hi all

We have an older thread on HM sauasage making and so I've merged your query into it. Please note that posts are listed in date order so you'll need to read from the beginning to catch up with the rest of us

apprentice_tycoon

maryb wrote:

Apprentice tycoon

I wish I'd seen your post about the skins staying OK in the fridge for so long - I've just thrown out some beacuse I didn't dare to open the tupperware box because I'd forgotten to change the brine solution for a couple of months. (insert blushing smiley here - new year's resolution, learn how to use smileys)

How often do you change the solution and what strength do you use?

I think that yours sound different to mine - the ones I bought from sausagemaking.org are the hogs casings that are dry and packed in salt, then in a vacuum bag, they say that they last pretty much indefinately.

smilies - start writing your post in 'go advanced', look at the group of stuff at the top and you can see a smiley face, they are all there. If you forget to go advanced it's still OK because you can start in 'quick reply' then without losing your words you can switch to advanced.

penrith

I'm wanting to have a go at making HM sausages but i've got 2 main probs

1) can';t use pork as we don't eat it. Has to made with either beef or preferably,lamb. My friend said you can't just swap pork for lamb/beef in sausage recipes because of the fat content needed for good sausages. Is my friend right? DO any of you have recipes for beef/lamb sausages please?

2) All the skins i've looked at are made from collagen (animal derived) any chance you can buy non-animal derived sausage skins? or shall i stick with making patties rather than traditional shaped sausages....

anyone know the blend that goes in lincolnshire sausages?

ta.