walt1980 Posted January 25, 2013 Report Share Posted January 25, 2013 Just got myself a mincer n manual stuffer cos I fancied making my own sausages! First try wasn't great but the mrs liked them. If anyone's got any recipes for basic or fancy ones, get in touch! Def need a bit of help on this one! Cheers Chris Quote Link to comment Share on other sites More sharing options...
aris Posted January 25, 2013 Report Share Posted January 25, 2013 What was wrong with them? For recipes, google 'len poli' great site for sausage recipes and technical info. Quote Link to comment Share on other sites More sharing options...
walt1980 Posted January 25, 2013 Author Report Share Posted January 25, 2013 Think I'd put too much rusk in them, and the meat was kinda loose if u know what I mean?! No density to the meat, gonna try different size casings. Will be googling that tomo n see what I can find! Cheers Quote Link to comment Share on other sites More sharing options...
aris Posted January 25, 2013 Report Share Posted January 25, 2013 Ok, texture can be rusk, but if you followed a recipe, it could also be because you didn't mix them enough. When salt mixes with meat protein in it binds up - so knead the meat with the salt and spice mix well, then stuff into casings. Also important to let the sausges 'bloom' - or rest for 12-24 hours in the fridge. This helps the flavour develop. Quote Link to comment Share on other sites More sharing options...
walt1980 Posted January 25, 2013 Author Report Share Posted January 25, 2013 Ahhh yeah that makes sense! Think il be busy on Sunday, keep me out of her way! Haha cheers for the help! When I've got the recipe sorted il post you some! Lol Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 26, 2013 Report Share Posted January 26, 2013 There are plenty Sausage recipies in the food section. Use the search function Depending on the sausage your making make sure you get fat into them. They tend to be very dry otherwise. I generally trim most cuts of meat we get. The fat and not so nice bits get frozen down and I use this for sausages. I have a bit of all sorts ready to go now. Pork, Lamb, Beef, Pigeon, Pheasant, Partridge and goose. I intend making a Game Sausage, and pork and beef ones too. I use a 3lb manual stuffer with collogen casings and a Lidl electric mincer that has been fantastic. There are a lot of recipies on the net but personally I think the most important thing is the SEASONING. Get this right, and no matter what meat you use they will taste good. Check out sausage seasoning recipies. I use a pork one. Just basics like Salt Pepper Cayenne ginger mace etc. Quote Link to comment Share on other sites More sharing options...
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