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Anyone make their own sausages?


Stratts
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Hi guys got given a mincer for xmas as I want to try making my own snags out of the things I shoot to keep in the freezer.

 

I aim to eat healthier and be more self sufficient now we have an allotment too.

 

Anyone do their own sausages with anything that they shoot?

 

I have pheasant and pigeon breast, hare and rabbit meat in the freezer and now my variation is through for the 22-250 I'll be getting the odd Muntjac for the freezer next year.

 

I also have perms with squizzers which I don't tend to concentrate on but would take a few to try if anyone has tried squizzer sausages. I tried one on a bbq last year and found it really greasy tbh,

 

Cheers

 

Stratts

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Try basic pork to start with then when happy replace some of the pork with game etc.

 

Basic recipe I use is:

 

650 g Pork shoulder

315 g Belly Pork

55 g Dry Breadcrumbs

3 Eggs

season as required pepper, mace, sage etc. Before stuffing fry a desert spoonfull of your mix to taste for seasoning.

 

Bear in mind if you don't buy ready mixed seasonings there will be no preservative so will have a shelf life of 2-3 days as opposed to 7 days with a preservative.

 

When stuffing try to illiminate all air pockets as this can lead to spoiling of the meat. Use a pin to allow any trapped air to escape.

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Sausages are easy to make but it takes a bit of experimenting to find good seasoning and the pork to other meat ratio.

 

To date I have made

 

Tandoori pork and pigeon

 

Venison and horse raddish

 

pork and venison with chinese spices

 

Italian lamb and Rabbit

 

Mediteranian style sausages with different meats and many more.

 

Take a gander in the recipies section thete are a lot of sausage recipies there.

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