gus Posted January 22, 2007 Report Share Posted January 22, 2007 Any keen amateur sausage makers here? Rabbit and squirrel sausage; 2lb boned out rabbit saddle meat 2lb boned out squirrel saddle meat (you'll need a fair few greys to get this amount!) 1lb extremely fatty pork belly - ideally the bits butchers think are too fatty to put on display! 8 oz sausage rusk softened with a little bone-stock or water* sausage casings* * you won't get them in the supermarket, but any half decent butcher will sell you enough to make loads of sausages for a couple of quid. 4tsps salt 2tsps black pepper 1tsp white pepper 2 handfuls of herbs - best ones are thyme and chives imo. coarsely mince all the meat, add the rusk, add the herbs and spices, fill skins. Fry and enjoy! Quote Link to comment Share on other sites More sharing options...
pin Posted January 22, 2007 Report Share Posted January 22, 2007 Quite a few on here do, and I have been amassing the equipment to have a go myself. However it seems Henryd is master of the sausage and quite an accomplished mincer to boot! Quote Link to comment Share on other sites More sharing options...
gus Posted January 22, 2007 Author Report Share Posted January 22, 2007 OOOhh! I do like a nice mincer! I got a hand cranked mincer for a tenner, and my first sausage filler was made from a converted mastik gun! Necessity is the mother of invention after all! All tips from experienced sausage makers are gratefully recieved by me! Quote Link to comment Share on other sites More sharing options...
pin Posted January 22, 2007 Report Share Posted January 22, 2007 If you were not already aware, http://www.sausagemaking.org/forum/ may be of interest They have a forum for everything these days Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 22, 2007 Report Share Posted January 22, 2007 Quite a few on here do, and I have been amassing the equipment to have a go myself. However it seems Henryd is master of the sausage and quite an accomplished mincer to boot! Wah HD has been mincing about Now i see where his enjoying spanking bottoms comes from Incidently Casings ( hog and collogen) can be bought off Ebay LG Quote Link to comment Share on other sites More sharing options...
jcbruno Posted January 24, 2007 Report Share Posted January 24, 2007 I must say i have never herd of anyone making rabbit and squirl sausage :look: in canada the big thing is deer sausage i am curiouse as to how it tastes i would imagine it must be pretty lean meat i will have to try it some time cheers! Quote Link to comment Share on other sites More sharing options...
gus Posted January 24, 2007 Author Report Share Posted January 24, 2007 It is lean - You need the fatty pork to balance it or the things are hrd as the devil when they're cooked. Rusk helps as weel - stops all the fat running out when you cook them. Do give them a try, because they're incredibly tasty. Quote Link to comment Share on other sites More sharing options...
tiercel Posted January 25, 2007 Report Share Posted January 25, 2007 Cracking link pin Please excuse the pun, have been on there for over an hour. Might well get into this sausage lark. Seen some good recipe's on there. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.