homemade sausages (merged)

demented_2

Hi I have had 2 attempts at making HM sausages so far and both times they have been succesfull. One thing i would like to know is how long can i keep the sausage skins for? I buy them from our local butcher who has already soaked them. They cost about £2 for quite a length. I also make a knot in the bottom and then cut the skin into a manable length. The first time i tried to twist and turn the sausages it lapsed into a sketch from The Generation Game, so now i just cut off about 24inches and tie knots. Anyway just wanted to know how long can i keep the unused skins and can they be frozen.. pheww that was long winded. Thanks

Pink.

Hi demented,

You should get more help with this on the Old Style board, so I'll move this thread over there.

In the meantime, have a look at these older threads:

does anyone make homemade sausages? help please!

Healthy Sausages

Pink

lindadykes

I have bought sausage skins quite cheaply from ebay.

demented_2

Hi Lindadykes, what sort of skins are they? would be interested to know.
I got mine from the butcher and have now made 4 lots of sausages,
pork and leek and had some raw minced beef left over so made Beef, tomato and red pepper sausages, but i still have quite a lot of skins left over and am not sure how long i can keep them in the fridge in water.I haven't got a sausage maker so used a forcing bag and it worked out well and i have seemed to have saved £69-99, as i was considering buying the Anthony worral thompson one from Argos, shan't bother now.
demented.

Thistle-down

lindadykes wrote:

I have bought sausage skins quite cheaply from ebay.

you can get the sausage filler part to fit older Kenwood Chef mincers on ebay as well. Though some are only for the newest model mincer, make sure you buy the right one to fit your particular mincer!

pickledtink

Nutmeg in the mix is that elusive ingredient which gives that real old fashioned sausage taste. Took me ages to track that one down so thought I'd share.

demented_2

pickledtink wrote:

Nutmeg in the mix is that elusive ingredient which gives that real old fashioned sausage taste. Took me ages to track that one down so thought I'd share.

OOOh never thought of including nutmeg, I will have to give that a go, Shame the dog can't sample any more bits of sausage as nutmeg is supposed to be a hallucinationic ( if that's a word) drug to dogs, I will now know if the OH has been slipping her a small sample. :rotfl:
Thanks pickledtink. :T demented.

pickledtink

demented wrote:

OOOh never thought of including nutmeg, I will have to give that a go, Shame the dog can't sample any more bits of sausage as nutmeg is supposed to be a hallucinationic ( if that's a word) drug to dogs, I will now know if the OH has been slipping her a small sample. :rotfl:
Thanks pickledtink. :T demented.

Welcome. * takes a bow*
Not too much though. I add a pinch per 2-3 large sausages.

apprentice_tycoon

For anyone just starting to make sausages this is a basic recipe of mine to build on by adding whater you fancy - each member of our family likes different variations but the recipe I make most is this basic one with a good squirt of tomato puree.

My killer tip is to have everything to hand and weighed and measured up before you start cutting the meat up, the first few attemps I was continually washing my hands as I switched from dicing the pork to getting the mincer out of the cupboard, then mincing the pork and getting the spices and crackers measured and washing my hands between each stage....what a faff, I have the whole process streamlined now with the added protection of an open freezer bag on hand for if the phone rings

beachbeth

Has anyone a recipe for making homemade sausages/sausagemeat? I don't want ones with the skin on (I haven't got a sausage maker anyway!) so I just want the recipe for the meat. I sometimes find that shop bought ones disagree with me so I thought if I made my own I would know exactly what was in them. Thanks in advance.