alexm Posted March 16, 2009 Report Share Posted March 16, 2009 I've got 6 kilos of meat in the fridge that needs turning into sausages asap as it is from Thursday's doe.... I need casings but if I order online they probably won't arrive until later in the week when I will have no time to do the sausages. No problem I thought... a local butcher will have some, surely?... I have just rung around every butcher in a 5 mile radius as per yell.com and was only able to get through to ONE out of seven - he said he couldn't supply them. 4 didn't answer the phone, and the others went to standard BT voicemail. Useless. It's so difficult to buy anything in person that is even slightly out of the ordinary in this country these days! I was hoping to prepare all the sausages and then freeze them but now I'm going to have to prepare the sausage filling and freeze it as is. Then thaw and stuff the sausages when I actually need them. I assume freezing prepared sausage filling is no different to freezing fully prepared sausages in terms of how it will keep? Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted March 16, 2009 Report Share Posted March 16, 2009 I have the oposite problem. . . .. . . . i can can get hog castings for 50p a length and with 2 days notice. My problem, the cheap mincer i bought is poo so i cant mince the meat atm. Quote Link to comment Share on other sites More sharing options...
alexm Posted March 16, 2009 Author Report Share Posted March 16, 2009 I have the oposite problem. . . .. . . . i can can get hog castings for 50p a length and with 2 days notice. My problem, the cheap mincer i bought is poo so i cant mince the meat atm. Shame you're not closer, we could pool resources! Quote Link to comment Share on other sites More sharing options...
henry d Posted March 16, 2009 Report Share Posted March 16, 2009 Forethought and planning Alex, the hog casings I use are in the fridge and will last for ages, the last lot was in the fridge for 18 months and still OK. When you get some just remember to add a pinch of salt everytime you remove a length of casing, that will ensure your skins will stay preserved. Quote Link to comment Share on other sites More sharing options...
alexm Posted March 16, 2009 Author Report Share Posted March 16, 2009 Forethought and planning Alex I'll consider myself told. I'm pretty clueless when it comes to food preparation/cooking. My involvement has always ended after the hunter/gatherer (manly grr! ) tasks have been completed and when the 'gory bits' look like meat, then it has been subcontracted to the 'kitchen department' I'm making an effort to change that now though, but it's a whole other world of knowledge and language to learn! the hog casings I use are in the fridge and will last for ages, the last lot was in the fridge for 18 months and still OK. When you get some just remember to add a pinch of salt everytime you remove a length of casing, that will ensure your skins will stay preserved. Thanks Henry, that was going to be my next question! Especially since seeing they come in 25m lengths minimum from online suppliers! Quote Link to comment Share on other sites More sharing options...
henry d Posted March 16, 2009 Report Share Posted March 16, 2009 My pleasure, just finished off 2x pheasant and pork sausages that I smoked first then gave a quick fry to colour them MMMmmmmmm! Best of luck with your banger making Quote Link to comment Share on other sites More sharing options...
alexm Posted March 16, 2009 Author Report Share Posted March 16, 2009 Cheers Henry! Right.... 6kgs of sausage meat bagged and tagged and in the freezer! I borrowed Lord Geordie's recipes here: http://forums.pigeonwatch.co.uk/forums/ind...showtopic=54542 3kgs Venison and Horseradish 3 kgs Vension and Sage They are bagged up in 1kg lots, so I can defrost and stuff when required. Any idea how many sausages to expect per kilo? And what length casing? Quote Link to comment Share on other sites More sharing options...
Axe Posted March 17, 2009 Report Share Posted March 17, 2009 Just a thought and this always comes to mind when people ask about making sausages, but, have you thought about turning the meat into burgers instead? You only need to add rusk or bread crumbs to bind the meat. H, those sausages sound delicious, my stomachs grumbling now! Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted March 20, 2009 Report Share Posted March 20, 2009 Right yesterday I collected my mince from the local butcher who minced my bunny and pigeon with some bork belly and rusk 8.5lb in total at the end ! I spent last night making my sausages and ended up with 74 of different sapes and sizes. Lunch today was a sausage and egg butty and my goodness they are good ! will deffo be repeating this one ! :blink: Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted March 20, 2009 Report Share Posted March 20, 2009 Lads you can get them from LEMM. I have 3 packs that I bought from bass pro in the states...................about 18 months ago......they are in salt and are still in the fridge........................perfectly fine. Like you lads, I have a bit of a small mincer.....I think I got it from Henry D...............its been working the wonders but its a little difficult to use. I am just waiting to get a press down saussage stuffer............should be a lot easier to do then......that way, its butcher and job done...... I have been told, but not tried it myself that you can defrost venison and re-freeze it again................a couple of our lads have done it without any effect..............but Im not one for trying that myself. Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted March 20, 2009 Report Share Posted March 20, 2009 Ive just realised what I said... A small mincer is harder to use.................................oh dear................gets his coat and leaves......... Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted March 29, 2009 Report Share Posted March 29, 2009 Right yesterday I collected my mince from the local butcher who minced my bunny and pigeon with some bork belly and rusk 8.5lb in total at the end ! I spent last night making my sausages and ended up with 74 of different sapes and sizes. Lunch today was a sausage and egg butty and my goodness they are good ! will deffo be repeating this one ! :blink: did u mix the rabbit and pigeon? how much, if u dont mind me askin, did the butcher charge? Quote Link to comment Share on other sites More sharing options...
chrissyw Posted April 11, 2009 Report Share Posted April 11, 2009 Here's a site for all you lad's amature butchery needs, and they deliver pretty sharp. http://www.weschenfelder.co.uk/ Quote Link to comment Share on other sites More sharing options...
Mrs Sweepy Posted April 12, 2009 Report Share Posted April 12, 2009 We get all are Butchery stuff from Weschenfelder. You cant fault them at all. And if you order anything they pretty quick to delieverd it. xxxSuzy Quote Link to comment Share on other sites More sharing options...
s6boy Posted April 12, 2009 Report Share Posted April 12, 2009 I can get sasauge skins through work(being a chef) in two sizes, and they are a good price, was thinking of getting some and selling on, as u guys seem to be finding it hard to get hold of them. Pm me if there is any one who wants to know more. Thanx Matt Quote Link to comment Share on other sites More sharing options...
Sauer Posted April 13, 2009 Report Share Posted April 13, 2009 we are really lucky ( mself & v-max from here ) in that we get on well with local butcher and we get what ever form him noprobs.... well guys been ********* bout with vension sausages for a wee while making our own flavours just adding what we fancy etc like cranberry jelly.... and always used the lectric mincer with sausage adapter... but went and bought a dedicated sausage stuffer and instead o own flavouring tried some from scobiesdirect.com this batch was mediterranean sausage mix a tomato based flavour... also i always used to just make one big long ****** then just pinch ant twist them off individually...well today we went for the proffesional linked sausages!!! what a bloody laugh got there eventually and will hopefully get better with more practice...... anyway guess what im having for tea?!?!?! hehehehe sauer Quote Link to comment Share on other sites More sharing options...
Mrs Sweepy Posted April 13, 2009 Report Share Posted April 13, 2009 Their is a nack to this Sausage twisting. My Brother in law is the ex butcher. So when we are butchering the meat.His always in on the act. Watching him do the sausages is like watching the magican. We all sit thier mesmerize. Vension sausages are the best. And yours do look rather yummy. xxxSuzy Quote Link to comment Share on other sites More sharing options...
chrissyw Posted April 18, 2009 Report Share Posted April 18, 2009 Their is a nack to this Sausage twisting.My Brother in law is the ex butcher. So when we are butchering the meat.His always in on the act. Watching him do the sausages is like watching the magican. We all sit thier mesmerize. Vension sausages are the best. And yours do look rather yummy. xxxSuzy Trust me its not that hard, my father tought me to do it when i was 8, i used to link the sausages while he made them. Quote Link to comment Share on other sites More sharing options...
pyr8 Posted April 22, 2009 Report Share Posted April 22, 2009 try making lorn sausage they don,t need casings just make a square block chill to make firm and then slice to desired thickness.place cling film between each slice and freeze. Quote Link to comment Share on other sites More sharing options...
hendersons Posted April 24, 2009 Report Share Posted April 24, 2009 i use these guys in cirencester not sure if they do mail order as i live pretty close but have the feeling they will m j p casings ltd 01285 655800 nick Quote Link to comment Share on other sites More sharing options...
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