Home made sausages

Discussion in 'Cooking' started by scotjimland, Feb 19, 2010.

  1. scotjimland

    scotjimland Funster Life Member

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    Does anyone else make their own sausages ?

    I decided to try this a few weeks ago.. so I bought a hand crank cast iron mincer, a tenner from the local hardware shop, complete with a sausage making nozzle, and the skins, properly called sausage casings from an eBay seller, £7.85 for 44 mts.. and a side of belly pork from Makro at £2.25 kg ..

    Sausage Casings

    Plenty of recipes on line but you can make a sausage out of anything you fancy .. I started out with basic pork and herbs , then tried garlic , onion and finally apple.. all were fantastic and quickly disappeared from the fridge..

    If you haven't tried making your own and fancy a proper sausage free from additives and rubbish .. give it a try .. you'll never buy another factory sausage again..:Smile:
     
    Last edited: Feb 19, 2010
  2. JeanLuc

    JeanLuc Funster

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    Jim,

    Tried it a few times many years ago, then forgot about it until Christmas just past. We had a house party over the break, and there was a request for home-made sausages. I got the seasoning slightly out of balance this time - too much salt, so have invested in an electronic scale.

    I use the mincer attachment and stuffing nozzle on a Kenwood Chef. It works OK, but I think a very small semi-industrial mincer would work better. However, I need to make a lot more to justify that.

    In case you want to take it quite a bit further, I have put below the link (unintended pun) to the supplier from whom I bought casings. They sell a lot of sausage-making gear.

    Philip
    p.s. I started my working life marketing branded sausages, so I know what should (and in fact did go into them - not always the same thing!)

    http://www.weschenfelder.co.uk/home
     
  3. scotjimland

    scotjimland Funster Life Member

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    Hi Philip

    useful post, thanks

    I've looked at buying a Kenwood Chef with a mincer attachment .. probably get one in the future. The hand mincer does the job, albeit slowly but it's adequate for a weeks supply..

    Since making the sausages I've also tried making pork pies.. they were a great success too, and tasted delicious.. meat loaf is another favourite.

    I love cooking and making things from scratch with fresh produce and since retiring I've now got the time to do it.

    As a lad I worked in a proper grocers cum deli shop, where we made sausages and the owner cooked his own hams and meat loafs... I boned the bacon and cleaned cheeses ready for sale.. sadly we have few of these types of businesses left..

    I keep joking with Jan about keeping chickens ... little does she know I'm serious .. :Laughing:

    Next on the menu..... Road Kill sausages... :Rofl1::Rofl1:
     
  4. JeanLuc

    JeanLuc Funster

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    BADGER? you must have a strong stomach!
    :Rofl1:
     
  5. hilldweller

    hilldweller Funster Life Member

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    Daughter ended up with about 20 when she bought current home. They are noisy. They need attention morning and night. They crap everywhere.

    She had to get us and her sister to chicken sit, sliding in the chicken shit so she could go on holiday.

    Not a good match to a MHer.
     
  6. Wyaye wires

    Wyaye wires

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    Badgers?!!!! :Eeek:
     
  7. scotjimland

    scotjimland Funster Life Member

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    I guess any kind of livestock wouldn't be very practical if you enjoy travelling ... so that's that idea out the window.. I'll stick with Makro and the .22 air rifle for rabbit

    Road kill.. I wasn't thinking on Badger, Philip :Laughing:
    it would need to be fresh, preferably stuck in the radiator grill , nice bit of Pheasant :thumb:
     
  8. Geo

    Geo Trader - Funster

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    Sfunny that Jim
    Ive told many that we met you and Jan in the pub you ran, and that you are a pheasant plucker:BigGrin:
    Geo
     
  9. GJH

    GJH Funster Life Member

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    Jill started making sausages a couple of weeks ago.

    We couldn't get a cast iron mincer at a reasonable price on Tees-side but picked one up (complete with sausage nozzle attachment) for a tenner at a branch of Robert Dyas when we were in London last month.

    One thing we do have gong for us though is that Weschenfelders is only a couple of miles away and has a retail shop so we don't have to pay any postal charges - very friendly and helpful staff there as well.

    We bought the starter pack of casings Here and Jill is now experimenting with fillings. Tried pork, onion & sage and a beef one so far.

    Graham
     
  10. scotjimland

    scotjimland Funster Life Member

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    I bet they are great and you won't hanker after a factory made ever again..

    What got me started, I was looking for good quality sausages, our local butchers do them ,.. but at a price .. bring a tear to a glass eye.. :Eek!: 'Black Farmers' are also good but again expensive.. but it's a lot more than just a money saving exercise, it's great fun making and It's very reassuring KNOWING what your eating. I shudder to imagine what they put in cheap and not so cheap sausages .
     
  11. imprint

    imprint Read Only Funster

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    Don't play around with chickens - go for pigs. Twice as many legs, and you don't need to scrimp on belly pork. Real characters - such as 'Colditz' the sow we could never keep in, who even got out to give birth in the snow one winter.

    Boars called Rastus or Rory, Boris, Garth, etc etc, because they had to begin with R or B or G, so we knew whihc aerosol to paint the sow's back after mating. (Actually, we called one Basil. Great mistake, the one boar we had who swung the other way, had to have his ladyship put down.)

    Trouble is, you need a degree in difficult sums -which the memsahib has - to work out all the mating schedules, and a job where you get home, change and enjoy getting stuck into the work that's just, er, piled up.

    Not exactly good clean fun, but boy! did we eat well.
     
  12. Spacerunner

    Spacerunner Read Only Funster

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    From what I remember when I was a butcher's boy they used to add rusk(?) and bread crumbs. Are these still part of the recipe or do you use just minced meat plus the herbs etc?
     
  13. hilldweller

    hilldweller Funster Life Member

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    They've been on the brink for a while now, so you'd give them the go ahead ?

    Hens and pigs - so up for a good breakfast - eventually.
     
  14. imprint

    imprint Read Only Funster

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    Brian, quite seriously, even one pig is worth it --- provided there's somewhere to put it and someone around to feed, water and remove its used food, which is great to put on rhubarb. (Some people prefer custard, I admit). Pigs are actually very fastidious and could teach many humans a thing or two.

    It also teaches children there are several sorts of animal - one's in book, pets, and useful ones- which are not pets. None of our kids turned out a veggie.

    The problem is you can't keep non-domestic animals if there's no-one to look after them while you're off in the van.
     
  15. imprint

    imprint Read Only Funster

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    Senior Partner points out that in today's world, you might need all sorts of permits to keep anything bigger than a canary!
     
  16. scotjimland

    scotjimland Funster Life Member

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    I add about 10 % rusk or dried breadcrumbs, apparently they aid in absorbing the juices and make the sausage tastier.. some unscrupulous makers forget to add meat to the rusk :RollEyes:
     
  17. scotjimland

    scotjimland Funster Life Member

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    nothing would surprise me, maybe I'll just breed rabbits for the pot :Laughing:
     
  18. hilldweller

    hilldweller Funster Life Member

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    That figures.

    They have been doing the homework very thoroughly so I'm sure they'll either know what to get or how to avoid it.

    They had a hog roast at their wedding, meat does not get any better. It was like a horror movie, you know how the piranhas strip a carcass in seconds, one minute it was there, glazed and glorious, smells that would turn a vegan, next minute it was a carcass but with lots of delighted people.
     
  19. robnchris

    robnchris Funster

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    chickens

    Ahh the secret is to keep them in a pen which you can move around if your garden is big enough.
    Half a dozen will more than keep you in eggs, most chickens will lay up to 260 eggs a year in their prime.

    Don`t see that they need loads of attention, you do have to be careful about where they eat and drink, you will need a dry area like a sand pit for them to roll around in scratch etc, they will perch at night.
    Hanging a Cabbage for them to peck at is a good idea, you can recycle your waste veg mixed with some meal for din dins.
    They aren`t noisy in fact quite theraputic, one word beware of rats and foxes they all seem to go hand in hand.
     
  20. imprint

    imprint Read Only Funster

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    "They have been doing the homework very thoroughly so I'm sure they'll either know what to get or how to avoid it."

    Well, I suppose they could get a vicar to Christen it "Guinea", then if any questions were asked, they could point out that there's nothing to stop anyone keeping a Guinea-pig.

    Which reminds me, of a story from a close friend, now very long retired, who was a naval surgeon. (No, I don't mean a tummy specialist).

    He was in Singapore when the great tug scandal was uncovered, and quickly re-buried.

    In WW2, the dockyards at Singapore and Hong Kong had been devastated by the Japanese. After the war, amongst items sent out from Britain was a flotilla of 12 tugs, six for each base.

    They docked at Singapore, and the six meant for Honkers carried on. A few months later, Admiral i/c Hong Kong rang his oppo at Singapore. "How are your tugs, old boy?" "Fine, thanks.." "Have you counted them recently?" came an interruption.

    "No, why?" "Well, I seem to have seven!!". After a quick check, the two put their heads together. The problem was that the China Seas were too dangerous for a single tug to sail alone, so she would need an escort. The escort would then need her own escort for her return voyage, so three tugs would have to leave HK, and two return. Five journeys, rather like sending a nun from London to Paris when 5 tickets had to be bought.

    So a cunning plan was hatched. Every military and naval installation has a stores "establishment". The actual stores, plus any agreed deficit, must be signed for by the incoming commander, and the deficit accounted for by the outgoing man. A missing tug would stand out, and the outgoing Admiral would spend his pension paying for the deficit!

    The plan was that, on page 78 of the list of everything on the base, was an item "NAAFI STORES". There, amidst the miscellaneous missing items, they put "Five boats, gravy, one boat, tug"

    For years, incoming admiral after incoming admiral signed up happily, and was told the good news later by his predecessor.

    My chum was there when it was discovered around 1960, and, with so many earlier incumbents dead or long retired, and independence approaching, the whole thing was officially recognised...and forgotten.

    There's your precedent for a "Guinea" pig!
     
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