English Sausages Made In Portugal...

Discussion in 'Cooking' started by JJ, Jan 27, 2012.

  1. JJ

    JJ Funster

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    I wish to announce that there will soon be an English Sausage Maker located in Central Portugal...

    Although it is possible to buy frozen English Bangers in the Algarve (which is frequented by hoards of Brits), it is not possible for me to get the sort of sausages I like around here.

    Stimulated by the recent success of my home made burgers, I decided to try to make my own sausages. Guided by Mel and Christine (Heyupluv) and the internet, I have just ordered all the necessary equipment from Blighty and at the end of next week I hope to produce a batch of superb, tasteless, English sausages just like I use to buy back home...:BigGrin:

    JJ :Cool:
     
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  2. scotjimland

    scotjimland Funster Life Member

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    Can't beat a good home made sausage JJ .. :thumb:

    been doing my own for some time.. no end of recipes to try out and soo much better than a factory one.. Butchers own are also pretty good .. but expensive ..

    go for it
     
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  3. laneside

    laneside Funster

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    Does the essential equipment include an expensive bike pump?

    Enjoy:thumb:
     
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  4. JJ

    JJ Funster

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  5. scotjimland

    scotjimland Funster Life Member

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    spend money :Eeek: too much sun JJ :Laughing:

    I just use an old fashioned cast iron hand crank mincer with a sausage nozzle.. buy the casings of an ebay store .. mincer £3 from a charity shop
     
  6. Stephen & Jeannie

    Stephen & Jeannie Read Only Funster

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    What from their catalogue have you bought ?
    When should I place an order ?
    Do pensioners get a discount ?
    :thumb::thumb::thumb::thumb::thumb::thumb:
     
  7. CHRI$

    CHRI$ Funster

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    same people i get my caseing's from:thumb:
    made some venison ones last week,and they were lush:thumb:deer though:Rofl1:
     
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  8. GJH

    GJH Funster Life Member

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    They're only a couple of miles from us so if you need to collect in person, JJ, you can camp on our drive :BigGrin:

    We went there for casings when Jill made sausages last year. Very nice people, old established business and a heck of a range for both professional and home food preparation.
     
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  9. JJ

    JJ Funster

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    Didn't know you used casings on your gennies Chris... :Rofl1:

    JJ :Cool:
     
  10. Bailey58

    Bailey58 Funster Life Member

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    Blimey, those sausage stuffers look pricey, or did you forget them and buy a funnel instead? :Eek!:
     
  11. CHRI$

    CHRI$ Funster

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    gennies's are old technoligy,dirty,smelly noisey thing's,i have moved on from gennys:Rofl1::Rofl1:
     
  12. GJH

    GJH Funster Life Member

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    Didn't you know, JJ, Chris is making Baked Bean sausages so that he can generate perpetual motions :Rofl1::Rofl1::Rofl1:
     
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  13. peter H

    peter H Funster Life Member

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    Where have you sourced the sawdust, floor sweepings and toe nail clippings from?

    Peter
     
  14. JJ

    JJ Funster

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    Good to know Graham...

    So...

    Shame you don't go on continental trips Graham... when you have your new van you could have tested it with a trip to Portugal loaded with seasonings and casings and shiny sausage making gear!...

    JJ :Wink:
     
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  15. JJ

    JJ Funster

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    Home produced Peter... Wagon floor... I knew I would find a reason to sweep it eventually... :Wink:

    JJ :Cool:
     
  16. JJ

    JJ Funster

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    The mincer comes with a plastic nozzle...

    The stuffers are for producing a larger quantity than I will need...

    JJ :Cool:

    My first sausage stuffing will be called "JJ's 1-6 Away Stuffing"... :Rofl1: :Rofl1: :Rofl1:
     
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  17. jhorsf

    jhorsf Read Only Funster

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    We have all been telling you to get stuffed for ages JJ:Rofl1::Rofl1::Rofl1:
     
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  18. RonnieJ

    RonnieJ Read Only Funster

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    Home made sausages

    We got a mincer/sausage making attachment for our Kenwood Chef, best buy ever. Making sausages with Pork Shoulder and minced meat with Brisket Joints. We remove all the fat from the beef and most of it from the pork, adding beef or vegetable suet to the pork so its not too hard and dry.
    When we prepare the sausage mix we add seasoning bit by bit and keep frying small portions of the mix until we are happy with the taste and texture, then fill the casings.
    Also bought the pasta attachment so we can make our own SpagBol and its delicious.

    Have been buying ingredients from either the DesignaSausageCo or

    http://stores.ebay.co.uk/Butchers-Sundries

    Have just ordered rusk from Weschenfelder:thanks2:, it is much cheaper than my two suppliers so will give it a try.

    We use collagen skins and find that the prepared sausages have to be stored in the fridge once made for at least 24 hours to let the skins re-hydrate properly, otherwise they are quite tough.
     
  19. jhorsf

    jhorsf Read Only Funster

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    JJ stop all that mincing about:Rofl1:
     
  20. chesterfield hooligan

    chesterfield hooligan Funster

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    :Rofl1: and your going to eat them :Rofl1:
     
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