ollie Posted December 6, 2015 Report Share Posted December 6, 2015 My new sausage stuffer arrived today. I have loads of frozen pigeon breasts in the freezer. Where does everyone get their skins & mix from (links would be great to websites). Also what ratio of pork fat would you use? Quote Link to comment Share on other sites More sharing options...
Dr D Posted December 6, 2015 Report Share Posted December 6, 2015 Can't help with this Ollie. But let us know how you get on. sounds like a good idea that I wouldn't mind trying myself, if your efforts work. Quote Link to comment Share on other sites More sharing options...
Mike737 Posted December 6, 2015 Report Share Posted December 6, 2015 http://www.weschenfelder.co.uk/sausage-casings-skins.html?gclid=CjwKEAiA1o-zBRDomsWasvKh4S8SJADSlZkqJoaIRrsetj1yNmxHJO-vlsCnkgwjz7wfPBnY-DEUxxoCWVjw_wcB Mike. Quote Link to comment Share on other sites More sharing options...
ollie Posted December 7, 2015 Author Report Share Posted December 7, 2015 http://www.weschenfelder.co.uk/sausage-casings-skins.html?gclid=CjwKEAiA1o-zBRDomsWasvKh4S8SJADSlZkqJoaIRrsetj1yNmxHJO-vlsCnkgwjz7wfPBnY-DEUxxoCWVjw_wcB Mike. Cheers for the link mike, I'll check it out. Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 12, 2015 Report Share Posted December 12, 2015 Do you want fresh or synthetic skins ?? Colin Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted December 12, 2015 Report Share Posted December 12, 2015 http://www.weschenfelder.co.uk/sausage-casings-skins.html?gclid=CjwKEAiA1o-zBRDomsWasvKh4S8SJADSlZkqJoaIRrsetj1yNmxHJO-vlsCnkgwjz7wfPBnY-DEUxxoCWVjw_wcB Mike. I get my curing, sausage and burger making products here, always had good service. Quote Link to comment Share on other sites More sharing options...
ttab Posted December 12, 2015 Report Share Posted December 12, 2015 I use http://www.butchers-sundries.com/and https://www.tongmaster.co.uk/ Quote Link to comment Share on other sites More sharing options...
ollie Posted December 12, 2015 Author Report Share Posted December 12, 2015 Do you want fresh or synthetic skins ?? Colin I have no idea. What are the best in your opinion? Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 12, 2015 Report Share Posted December 12, 2015 I have no idea. What are the best in your opinion? pm me your address and i will pop you some in the post after xmas am very busy at work at the moment colin Quote Link to comment Share on other sites More sharing options...
malkiserow Posted December 12, 2015 Report Share Posted December 12, 2015 What Colin doesn't know about sausages is not worth knowing. How many skins have you got Colin? Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 13, 2015 Report Share Posted December 13, 2015 What Colin doesn't know about sausages is not worth knowing. How many skins have you got Colin? 4 Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 14, 2015 Report Share Posted December 14, 2015 4 :lol: I just bought a Tre Spade 6.5V stuffer, thing if flipping huge :blink: Have a 3 lb stuffer but couldn't get away with it! This thing does about 12 lb a go Been in touch with the UK supplier listed above for some parts as I want to service it. But it should make the job a lot easier! As for Skins, I started with natural until I got a salted batch that was honking. Pit me off using natural so started using collagen skins and find them ok! Can be a bit faffy at first but you get used to them. Quote Link to comment Share on other sites More sharing options...
ollie Posted December 14, 2015 Author Report Share Posted December 14, 2015 Thanks Colin for the offer, but I'll maybe just go with synthetic to start with. I'm sure I'll make a hash of the first lot, but sure the dog could eat them 😂😂 Quote Link to comment Share on other sites More sharing options...
Dougy Posted December 30, 2015 Report Share Posted December 30, 2015 LG, I think all natural skins pen and ink lol. They do take some prepping, flushing through,unravelling and then soaking, day before is good. I have the same stuffer and have found it needs clamping on the work top to keep it secure. I get my stuff from sausagemaking.org. Quote Link to comment Share on other sites More sharing options...
Tommo Posted January 23, 2016 Report Share Posted January 23, 2016 I make a lot of venison sausages, from what i have read the author is going to defrost meat to then use??? Im sure you will freeze the sausages sfter making? I always thought you should not freeze any meat twice? Happy to be educated on this??!! T Quote Link to comment Share on other sites More sharing options...
colin lad Posted January 23, 2016 Report Share Posted January 23, 2016 I make a lot of venison sausages, from what i have read the author is going to defrost meat to then use??? Im sure you will freeze the sausages sfter making? I always thought you should not freeze any meat twice? Happy to be educated on this??!! T with certain ingredients the process of thawing meat and making sausages is fine colin Quote Link to comment Share on other sites More sharing options...
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