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    • sb44
    • By sb44 2nd Jan 05, 10:13 PM
    • 5,182 Posts
    • 12,231 Thanks
    sb44
    • #2
    • 2nd Jan 05, 10:13 PM
    Re: Make my own sausages!
    • #2
    • 2nd Jan 05, 10:13 PM
    Don't know if these will be of any use:

    http://answers.google.com/answers/threadview?id=3416

    http://www.sausagelinks.co.uk/Recipe_Making.asp

    http://www.sausagemaking.org/acatalog/Casings.html


    http://www.weschenfelder.co.uk/catalog/index.php?cPath=35&osCsid=d7ce21caaf406e47547b 03608856fbf2




  • halloweenqueen
    • #3
    • 2nd Jan 05, 10:23 PM
    Re: Make my own sausages!
    • #3
    • 2nd Jan 05, 10:23 PM
    Thanks! ;D
    • neilk
    • By neilk 3rd Jan 05, 9:54 AM
    • 93 Posts
    • 19 Thanks
    neilk
    • #4
    • 3rd Jan 05, 9:54 AM
    Re: Make my own sausages!
    • #4
    • 3rd Jan 05, 9:54 AM
    http://www.sausagemaking.org - there's a forum there and an archive of recipes and the owner, Franco, is very helpful and will send samples. They also sell other things such as salt petre for preserving bacon and ham and dried black pudding mixture. Mmmmmmmm. I've made my own cumberland sausages using a mix and they were excellent - the real secret apart from the recipe and the spices (I think) is the mixture of the meat - obviously it's nice that you know there aren't any of the more "dubious" cuts in your sausages, but don't skimp on the fat - it's essential to have a good proportion of fat to lean, to make the sausages juicy, and you need a small proportion of crumbs/rusk to absorb some of that fat.

    http://www.rivercottage.net and http://www.downsizer.net both have discussion forums where this sort of thing is regularly discussed.

    HTH. Try it, you won't regret it!
  • halloweenqueen
    • #5
    • 3rd Jan 05, 11:06 AM
    Re: Make my own sausages!
    • #5
    • 3rd Jan 05, 11:06 AM
    Thanks for that! Will look forward to them sizzling in a pan!
    • elona
    • By elona 3rd Jan 05, 9:13 PM
    • 11,150 Posts
    • 63,458 Thanks
    elona
    • #6
    • 3rd Jan 05, 9:13 PM
    Re: Make my own sausages!
    • #6
    • 3rd Jan 05, 9:13 PM
    Try lakeland.
  • halloweenqueen
    • #7
    • 3rd Jan 05, 10:55 PM
    Re: Make my own sausages!
    • #7
    • 3rd Jan 05, 10:55 PM
    I will - brilliant service from that shop.
    • Ivor_Headache
    • By Ivor_Headache 8th Jan 05, 6:51 AM
    • 70 Posts
    • 12 Thanks
    Ivor_Headache
    • #8
    • 8th Jan 05, 6:51 AM
    Re: Make my own sausages!
    • #8
    • 8th Jan 05, 6:51 AM
    Halloweenqueen, hi

    Been making my own sausages for years. Trouble is, once you make them you will never buy shop made ones again.

    The skins you can get from your local butcher, use 'natural' ones not the artificial ones, ( best to buy your meat from him at the same time though.) They come in quite largish bundles (and should cost you about a tenner, but you can make 'miles' with them), that you have to seperate, roll up individually, and then bung in the deep freeze and get them out when you need them. Just soak them in cold water for a few hours before you use them.

    As for recipes, best just to experiment yourself. If you just use 'bellypork' to start with, make sure you cut off the rind, you should have about the right mixture of fat and meat. ( Not for the health conscious). You can then add herbs as you wish, bit of sage etc. After you have 'minced' your meat, give everything a good stir with some salt added to the mixture, this seems to get everything to 'gel'.

    I used to use the processor to chop the meat, but nowadays find a mincer better. The processor will give you a coarser filling, but if you overdo it, you end up with a slurry for a filling.

    You can get an old fashioned iron mincer from most good cookshops, but the best thing is, you can get a 'sausage ' nozzle to fit on the end. I mince the meat first, mix everything together, and put it back throught the mincer without the cutting blade, straight into the skins which fit over the nozzle attachment. If you use the mixture from your processor, fill it into a large 'icing' bag with a plain nozzle, and pipe into the skins. If you are a genius, you could make one long sausage, and twist them and link them like the butcher., never seems to work for me so I just tie a knot in the end before I put meat in, tie off the other end and bobs your uncle, or whatever. Good luck.

    Wish I hadn't started this, starving now.
  • tom and barbara good
    • #9
    • 27th Apr 05, 5:33 PM
    does anyone make homemade sausages? help please!
    • #9
    • 27th Apr 05, 5:33 PM
    I have had a few attempts at making sausages, I bought proper skins and a stuffing attachment for my kenwood chef. They all came out looking great but they taste just OK not fabby, and the filling doesn't seem to stick together together like butchers sausages.
    I'm not aiming for the pink paste you get in cheapo supermarket ones (far from it) but when cut open they just fall into minced pork, they taste like minced pork as well, I have experimented with seasonings and herbs but I'm getting something wrong somewhere
    • Curry Queen
    • By Curry Queen 27th Apr 05, 5:38 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Have you added breadcrumbs and beaten egg to bind them?
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • tom and barbara good
    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
    • Curry Queen
    • By Curry Queen 27th Apr 05, 5:50 PM
    • 5,482 Posts
    • 3,081 Thanks
    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
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • tom and barbara good
    Right-o, I'll make a note of that, thanks
    • Debt_Free_Chick
    • By Debt_Free_Chick 27th Apr 05, 6:47 PM
    • 13,149 Posts
    • 9,492 Thanks
    Debt_Free_Chick
    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
    by tom and barbara good
    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
    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
    by Debt_Free_Chick
    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
    • By Glad 27th Apr 05, 7:03 PM
    • 17,957 Posts
    • 39,913 Thanks
    Glad
    recipe here
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  • mink35
    I can vouch for the sausages in Glad's link - they were yummy

    They did, however, still break up quite easily!
    Mink
    • Sarahsaver
    • By Sarahsaver 28th Apr 05, 8:20 AM
    • 8,219 Posts
    • 13,174 Thanks
    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.
    Member no.1 of the 'I'm not in a clique' group
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
    • Whitefiver
    • By Whitefiver 28th Apr 05, 5:31 PM
    • 601 Posts
    • 442 Thanks
    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?
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