young airgunner Posted July 22, 2007 Report Share Posted July 22, 2007 hi there. popped down to lidl today and brought the meat mincer that is on offer at the mo ( no smart jokes plz ) just wondering if anyone has any experience with these. hoping to start making sausages and wondered if anybody knew any good sites to buy artificial skins. cheers james Quote Link to comment Share on other sites More sharing options...
peter-peter Posted July 22, 2007 Report Share Posted July 22, 2007 hi there. popped down to lidl today and brought the meat mincer that is on offer at the mo ( no smart jokes plz ) just wondering if anyone has any experience with these. hoping to start making sausages and wondered if anybody knew any good sites to buy artificial skins. cheers james try your local butcher and tell him you will give him a sample it usually works Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted July 22, 2007 Report Share Posted July 22, 2007 Bought one myself Cracking bit of kit though it only comes with one filling attatchment! Skins can be bought from e bay both collogen one AND hog casing ones. I belelive even the Collogen ones are made from animal derived produce I beleive it's from a layer UNDER the animal hide?? There are a heap of sausage recipie sites about too telling you what you need for the seasoning and spices for making different types of sausage!!! sausagelinks.co.uk is one oscarenterprises.f2s.com is another also silvernutmeg.com lpoli.50webs.com Take a good look about anhd you will find hundreds of recipies SOME people charge a small fortune for. LG Quote Link to comment Share on other sites More sharing options...
pin Posted July 23, 2007 Report Share Posted July 23, 2007 http://www.sausagemaking.org/ Quote Link to comment Share on other sites More sharing options...
young airgunner Posted July 26, 2007 Author Report Share Posted July 26, 2007 does anyone who has a lidl mincer know what diameter collagen sausage casing i should use? cheers james Quote Link to comment Share on other sites More sharing options...
peter-peter Posted July 26, 2007 Report Share Posted July 26, 2007 does anyone who has a lidl mincer know what diameter collagen sausage casing i should use? cheers james 28mm will do james but far better to use hog casings' they come packed in salt just cut the length you will need soak em for 2 hours. stick on the tap and run water through, then get filling. feed the skins onto nozzle tie a knot and control the skins with your fingers while you are filling dont over fill or they will bust. http://www.sausagemaking.org/acatalog/Hog_casings.html http://www.weschenfelder.co.uk/product_inf...;products_id=56[/url http://www.butchers-sundries.co.uk/index.a...p;productid=114://http://www.weschenfelder.co.uk/prod...p;productid=114://http://www.weschenfelder.co.uk/prod...p;productid=114 E bay is expensive. Quote Link to comment Share on other sites More sharing options...
young airgunner Posted July 27, 2007 Author Report Share Posted July 27, 2007 what are the hog casings actually made off? Quote Link to comment Share on other sites More sharing options...
henry d Posted July 27, 2007 Report Share Posted July 27, 2007 Intestines........and IMHO are easier to use than collagen. Quote Link to comment Share on other sites More sharing options...
young airgunner Posted July 27, 2007 Author Report Share Posted July 27, 2007 cheers for that Quote Link to comment Share on other sites More sharing options...
Teal Posted August 10, 2007 Report Share Posted August 10, 2007 What sort of rate can you mince meat with it, and also what rate can you produce sausages? Quote Link to comment Share on other sites More sharing options...
chunk Posted August 10, 2007 Report Share Posted August 10, 2007 (edited) The *****. We never get them here. Edited August 10, 2007 by henry d Quote Link to comment Share on other sites More sharing options...
henry d Posted August 10, 2007 Report Share Posted August 10, 2007 What sort of rate can you mince meat with it, and also what rate can you produce sausages? No idea, but it aint industrial. 1 Kg pigeon and pork takes 2-3 minutes to mince, then 15 mins to chill and 3-5 minutes to stuff and link. You have to cube the meat and have the seasoning/rusk/additions ready too....... Quote Link to comment Share on other sites More sharing options...
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