homemade sausages (merged)

MRSMCAWBER

Hi there

I get mine via www.designasausage.co.uk they do natural skins and synthetic... i have the synthetic as they have a longer shelf life and are easier to work with... they don't need washing etc.... i get the mixed packs half for fat sausages and half for chipolatas ... be prepared to become addicted .. they also sell spice mixes and allsorts of other goodies.. hope it helps:D

Just a thought.... do you have a book of recipes? let me know if you are stuck as i have a couple and can post you some on here...

Michael_1_3

Thank you all for your quick and helpful replies........most appriciated.
As for recepies Mrs M....would certainly appreciate them.
My thank once again

Pink.

Hi Michael,

These older threads may help too:

Where to buy sausage skins????

Make my own sausages!

Healthy Sausages

homemade sausages

Belly pork for my sausages?


Pink

kittyscarlett

Would agree with testing out various mixtures before investing in skins - can also shape into sausage shapes if you like - cook au naturel or with floured coating or dipping in lightly beaten eggwhite before cooking

whatatwit

Having successfully (sp?) made some burgers, sausages are to be my next adventure.
Always remember to fry a teaspoon of the mixture, to check the seasoning before shaping of stuffing the skins.

MRSMCAWBER

Hi there..

i will give you the one i do most first....and ignore the ones containing squirrel, moose, dove and bear etc... might have trouble finding the ingredients :rotfl:

Basic breakfast sausage - makes about 3lbs

about 4 ft small casings

2 1/2lb pork shoulder
1/2lb pork fat - i use belly pork
1tbsp sea salt
2 tsp dried sage
1 tsp fresh ground pepper
3/4 tsp brown sugar
1 tsp dried thyme
1/4 tsp dried marjoram
1/8 tsp ground cloves
1/4 tsp paprika...

dice the meat into 1" cubes and freeze for about 30 mins to firm up (makes them easier to grind)

I have found that getting the belly through the mincer - even though its electric can be a bit of a pain... so i blitz it in the blender.... save an awful lot of hassel
then just mince and mix in the seasonings... i sometimes find I want a bit more salt pepper - but as whatatwit says.. drop small piece into a dry frying pan and taste.. just be carefull not to over season as the flavour does develope when they stand...

chill the mix for 30 mins to firm up again before putting through sausage machine

they can be kept in the fridge for 2-3 days and frozen for upto 3 months...

hope you enjoy them.... my hubby just loves them.. if you want any more recipes let me know what sort you like and i will see if i have a recipe...

Once you have made them i doubt you will buy them again , it seems a bit of a faff to start with, but once you get used to it its quick and you can make big batches and not have to bother again for months .... the bit that gets left in the machine ...when you take the machine apart to clean.. i pop in a bag and freeze.. it makes lovely HM stuffing with some onions, breadcrumbs, sage and an egg

Smiley_Mum

I had a Kenwood Chef that had a sausage making/kebbe maker attachment on it. Here is a recipe from the Kenwood website, there may be some other recipes you could use to make sausages also.

http://www.kenwoodworld.com/uk/experience_recipes.php?category=239

Michael_1_3

Many thanks once again for your responses to my query, ..very kind of you all.

Your recipe Mrs M, ( in the absence of Tibetian Yak meat.....lol), is one I certainly intend to try.
I shall let you know how my attempts turn out!

Watch this space...................lol

ravylesley

I've ordered 1/2 a pig for the freezer and that is quite a bit of meat and there will be certain cuts that I dont want to eat on their own so I thought I would turn them into sausages.Which is easier said than done as I havent got a clue as to what spices to put into them.Has anyone got any sausage recipes or tips on making them?

Lesleyxx

Whitefiver

Hi,

Our mincer has a sausage attachment, which we use to make lovely home made sausages. We get our supplies (casings and spice mixes) from Weschenfelder. We particularly like their Lincolnshire spice mix.

There are a few hints and tips on their page too.

Hope that helps,

Regards,

White.