njc110381 Posted March 6, 2007 Report Share Posted March 6, 2007 I've just purchased myself a rather heavy and large cast iron manual sausage stuffer. I like the idea of trying to make my own sausages with the various meat I'll be getting when I learn to shoot straight with the shotty or get a HMR! Now I'm a bit stuck. I've looked on here for recipes and ideas, and will be trying to make some when I get some skins. I don't know what size skins to buy (a good general purpose size, I have nozzles for 12-25mm), or whether to get natural or synthetic casings? I'm heading towards synthetic, as they sound easier to keep. Do any of you have any advice for a beginner like myself? I know a few of you are quite keen at this hobby. I got my machine from http://www.bushwear.co.uk/ProductDetails.a...product_id=1962 but there are no pictures I'm afraid Quote Link to comment Share on other sites More sharing options...
markbivvy Posted March 6, 2007 Report Share Posted March 6, 2007 manual sausage stuffer dead eyed duck. henry d is your man. Quote Link to comment Share on other sites More sharing options...
henry d Posted March 6, 2007 Report Share Posted March 6, 2007 Sausagemaking.org or sausage-maker.co.uk , for all your needs. I use natural casings as they are easier for the noob. Quote Link to comment Share on other sites More sharing options...
chippy18 Posted March 6, 2007 Report Share Posted March 6, 2007 I've just purchased myself a rather heavy and large cast iron manual sausage stuffer. I like the idea of trying to make my own sausages with the various meat I'll be getting when I learn to shoot straight with the shotty or get a HMR! Now I'm a bit stuck. I've looked on here for recipes and ideas, and will be trying to make some when I get some skins. I don't know what size skins to buy (a good general purpose size, I have nozzles for 12-25mm), or whether to get natural or synthetic casings? I'm heading towards synthetic, as they sound easier to keep. Do any of you have any advice for a beginner like myself? I know a few of you are quite keen at this hobby. I got my machine from http://www.bushwear.co.uk/ProductDetails.a...product_id=1962 but there are no pictures I'm afraid sausages Don't know if this site helps, you may have already seen it. I found some good stuff on it. I tend to use natural skins but only because my Brother is a Butcher and i get them off him. Cheers Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 7, 2007 Author Report Share Posted March 7, 2007 Thanks for the links. Some of it is more complicated than I expected, and I never even thought of curing sausage! I just want to make fresh ones to freeze for now, it sounds easy enough Quote Link to comment Share on other sites More sharing options...
LEFTY478 Posted March 7, 2007 Report Share Posted March 7, 2007 I've just purchased myself a rather heavy and large cast iron manual sausage stuffer. I like the idea of trying to make my own sausages with the various meat I'll be getting when I learn to shoot straight with the shotty or get a HMR! Now I'm a bit stuck. I've looked on here for recipes and ideas, and will be trying to make some when I get some skins. I don't know what size skins to buy (a good general purpose size, I have nozzles for 12-25mm), or whether to get natural or synthetic casings? I'm heading towards synthetic, as they sound easier to keep. Do any of you have any advice for a beginner like myself? I know a few of you are quite keen at this hobby. I got my machine from http://www.bushwear.co.uk/ProductDetails.a...product_id=1962 but there are no pictures I'm afraid I uses to make bangers along long time ago, when I was a Saturday boy at the local butchers and have only ever used natural skins, so only had two sizes; lamb skins for the chipolartas and pig skins for the bigguns. They're easy to keep, in salt brine and very cold. Don't be tempted to make them to heathly - you need plenty of fat, or they dry up terribly and taste really wrong! Other than that, put just about anything you like into them. Ask your local butcher how to tie sausage links, if you want to look really poffressional. Oh and, remember to keep your fingers nowhere near, the feeder, very bad! Good luck Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted March 7, 2007 Report Share Posted March 7, 2007 Try visiting this site for a video on how to link sausages. It doesn't take long to get the hang of it, and it is sooooo satisfying to see your bangers all linked up. Don't forget to pop them in the fridge overnight to bloom if you want to eat them fresh, they will cook a whole lot better. http://www.btinternet.com/~happydudevir/ Quote Link to comment Share on other sites More sharing options...
Bazooka Joe Posted March 7, 2007 Report Share Posted March 7, 2007 Don't be tempted to make them to heathly - you need plenty of fat, or they dry up terribly and taste really wrong! LEFTY478, What percentage fat would you use for say 5lb of meat? BJ. Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 9, 2007 Author Report Share Posted March 9, 2007 From reading in various places, it can be up to 50%! I'm going to try 25% on a small batch, but you need a fair bit I think Quote Link to comment Share on other sites More sharing options...
LEFTY478 Posted March 9, 2007 Report Share Posted March 9, 2007 20-24% Sounds bad, but alot of fat will escape during cooking. Especially if flame cooking/bbq. Quote Link to comment Share on other sites More sharing options...
MFW Posted March 9, 2007 Report Share Posted March 9, 2007 I made a batch of rabbit and pork sausages last weekend, I used 3lb of Pork belly and the meat from 3 medium sized rabbits, 2 cups of rusk and 2 cups of water, plus some seasoning. You don't have to use rusk, but it helps retain some of the fat during cooking and stops the sausage from drying out. I'm going out after some squirrels this weekend, I fancy trying squirrel and roast chestnut sausages. I'm going to need a fair few squirrels though!! You'll enjoy trying out different recipes. Like a lot of things in life, a process of trial and error will eventually lead to perfection. I'm a long way off yet, but getting there slowly! With regards to the question about how much fat to include, I asked my local butcher - he knows a thing or two about making sausages as he has won loads of awards. He's the butcher that was on that 'Kill it, cook it, eat it' program that has been on BBC3 this week. His advice for a typical sausage mix is to use 60% pork belly and 40% pork shoulder. If you're wanting to add any wild meat, he recommended 70% pork belly and 30% wild meat. Hope this helps Quote Link to comment Share on other sites More sharing options...
Mungler Posted March 9, 2007 Report Share Posted March 9, 2007 I've just purchased myself a rather heavy and large cast iron manual sausage stuffer. I like the idea of trying to make my own sausages with the various meat I'll be getting when I learn to shoot straight with the shotty or get a HMR! Now I'm a bit stuck. I've looked on here for recipes and ideas, and will be trying to make some when I get some skins. I don't know what size skins to buy (a good general purpose size, I have nozzles for 12-25mm), or whether to get natural or synthetic casings? I'm heading towards synthetic, as they sound easier to keep. Do any of you have any advice for a beginner like myself? I know a few of you are quite keen at this hobby. I got my machine from http://www.bushwear.co.uk/ProductDetails.a...product_id=1962 but there are no pictures I'm afraid sausages Don't know if this site helps, you may have already seen it. I found some good stuff on it. I tend to use natural skins but only because my Brother is a Butcher and i get them off him. Cheers :( You lucky ******, my brother's in IT. Have you ever tried eating a keyboard cooked on a BBQ? Exactly. Quote Link to comment Share on other sites More sharing options...
desperado Posted March 12, 2007 Report Share Posted March 12, 2007 I've just purchased myself a rather heavy and large cast iron manual sausage stuffer. I like the idea of trying to make my own sausages with the various meat I'll be getting when I learn to shoot straight with the shotty or get a HMR! Now I'm a bit stuck. I've looked on here for recipes and ideas, and will be trying to make some when I get some skins. I don't know what size skins to buy (a good general purpose size, I have nozzles for 12-25mm), or whether to get natural or synthetic casings? I'm heading towards synthetic, as they sound easier to keep. Do any of you have any advice for a beginner like myself? I know a few of you are quite keen at this hobby. I got my machine from http://www.bushwear.co.uk/ProductDetails.a...product_id=1962 but there are no pictures I'm afraid sausages Don't know if this site helps, you may have already seen it. I found some good stuff on it. I tend to use natural skins but only because my Brother is a Butcher and i get them off him. Cheers You lucky ******, my brother's in IT. Have you ever tried eating a keyboard cooked on a BBQ? Exactly. Quote Link to comment Share on other sites More sharing options...
A.R.P. Posted March 12, 2007 Report Share Posted March 12, 2007 njc, Give Mel B A shout .He has had a fair bit to do with Sausage Making. Regards A.R.P. Quote Link to comment Share on other sites More sharing options...
Bazooka Joe Posted March 12, 2007 Report Share Posted March 12, 2007 From reading in various places, it can be up to 50%! I'm going to try 25% on a small batch, but you need a fair bit I think With regards to the question about how much fat to include, I asked my local butcher - he knows a thing or two about making sausages as he has won loads of awards. He's the butcher that was on that 'Kill it, cook it, eat it' program that has been on BBC3 this week. His advice for a typical sausage mix is to use 60% pork belly and 40% pork shoulder. If you're wanting to add any wild meat, he recommended 70% pork belly and 30% wild meat. Hope this helps Thanks for the info, thats a lot of fat, like you say some is lost during cooking, now i've a decent ball park figure to go off, Cheers, BJ. Quote Link to comment Share on other sites More sharing options...
henry d Posted March 12, 2007 Report Share Posted March 12, 2007 A lot of the forums work on a "visible percentage" figure of 30% fat, so if the amount of fat "looks" around that mark then go for it as the fat that isn`t visible will up it to the correct value. Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 12, 2007 Author Report Share Posted March 12, 2007 That's a good tip, thanks Quote Link to comment Share on other sites More sharing options...
jcbruno Posted June 2, 2007 Report Share Posted June 2, 2007 Hey neil if you come to visit i can takeyou to a shop her were you will find all kins of accesorys for sausage making and for cheep with your dollar Quote Link to comment Share on other sites More sharing options...
v-max Posted June 14, 2007 Report Share Posted June 14, 2007 Hello i use sheep/lamb skin's & about a 1lb pork bell minced through 5-6lb venison mince.I get pork/chicken seasoning fae butcher too & rusk.Then i do about 5-6lb mince batch at a time & put what i like in but spring onion 20-30 of is to die for or bottle brown sauce but any flavour in your head that you fancie.Iv got a mincer out Argos £50 with bit's & done me for 4-5yrs but saving for the £190 in out bushwear.Iv started to do rabbit burger's with greated cheese through mince & did pheasant's mince at winter there as i could take as many i liked think i had about 200-300 bird's through the season & redleg partridge's.Breasted pheasant mince's well.I have the butcher at me for burger's/sausages now. Quote Link to comment Share on other sites More sharing options...
Mungler Posted June 14, 2007 Report Share Posted June 14, 2007 Whenever I read this thread I think "hmmmm sausages" in a Homer Simpson fashion. Quote Link to comment Share on other sites More sharing options...
pin Posted June 14, 2007 Report Share Posted June 14, 2007 Whenever I read it I snigger childishly Quote Link to comment Share on other sites More sharing options...
davo Posted June 14, 2007 Report Share Posted June 14, 2007 Sausagemaking.org or sausage-maker.co.uk , for all your needs. I use natural casings as they are easier for the noob. :blink: As H,D said, all you need can be found at either site, plus links to forums containing loads of FAQ, and alternate suppliers. Word of warning!!! once you start making you're own sausages, burgers etc you wont want to stop. Quote Link to comment Share on other sites More sharing options...
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