holly Posted July 17, 2009 Report Share Posted July 17, 2009 finished work at lunchtime today so this afternoon was spent trying out my new lidl mincer heres the result done 2 fairly basic types pork and chive and pork and black pudding going to be left in the fridge overnight and will be trying out for breakfast tommorow one mistake i made was the sausage skins i bought in advance would not fit over the stuffer atachment i didnt find this out till i had two bowls of sausage meat made ,ended up having to cut down a fog horn safety alarm and taping it on with gaffa tape :( Quote Link to comment Share on other sites More sharing options...
JohnGalway Posted July 17, 2009 Report Share Posted July 17, 2009 (edited) . Edited September 22, 2009 by JohnGalway Quote Link to comment Share on other sites More sharing options...
Lucky-shot Posted July 17, 2009 Report Share Posted July 17, 2009 they look good enough to eat :( well done mate Quote Link to comment Share on other sites More sharing options...
alexr Posted July 17, 2009 Report Share Posted July 17, 2009 Those look tasty. Well done :( :o Quote Link to comment Share on other sites More sharing options...
henry d Posted July 17, 2009 Report Share Posted July 17, 2009 Very nice, are they collagen casings ? Quote Link to comment Share on other sites More sharing options...
holly Posted July 17, 2009 Author Report Share Posted July 17, 2009 Very nice, are they collagen casings ? yep bought them off ebay just trying to locate some differant sized tubes for the lidl mincer Quote Link to comment Share on other sites More sharing options...
BSA-airgunner Posted July 17, 2009 Report Share Posted July 17, 2009 well done holly they look great i have some skins and have found the same probleme Quote Link to comment Share on other sites More sharing options...
pyr8 Posted July 17, 2009 Report Share Posted July 17, 2009 my butcher does the blackpudding ones.good they are to.if yours taste as good as they look your on a winner. Quote Link to comment Share on other sites More sharing options...
M ROBSON Posted July 17, 2009 Report Share Posted July 17, 2009 Well done. :( I've made a chest freezer full this summer! Wasn't keen on the thicker skins but managed to pick up some thinner ones at Scone. You'll need to learn how to link them properly, it makes things a lot easier. Mark. Quote Link to comment Share on other sites More sharing options...
BSA-airgunner Posted July 17, 2009 Report Share Posted July 17, 2009 how to link sausages http://www.sausagemaking.org/linkingSausages.html Quote Link to comment Share on other sites More sharing options...
holly Posted July 17, 2009 Author Report Share Posted July 17, 2009 how to link sausageshttp://www.sausagemaking.org/linkingSausages.html cor blimey going to have to make some more now to learn the linking bit cheers bsa :( Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted July 17, 2009 Report Share Posted July 17, 2009 Nice look great :lol: Quote Link to comment Share on other sites More sharing options...
BSA-airgunner Posted July 18, 2009 Report Share Posted July 18, 2009 did you try them this morning Quote Link to comment Share on other sites More sharing options...
JohnGalway Posted July 18, 2009 Report Share Posted July 18, 2009 (edited) . Edited September 22, 2009 by JohnGalway Quote Link to comment Share on other sites More sharing options...
Stamford Posted July 18, 2009 Report Share Posted July 18, 2009 yep bought them off ebay just trying to locate some differant sized tubes for the lidl mincer Let us know if you find anything, i bought the Lidl mincer last week too !! Quote Link to comment Share on other sites More sharing options...
holly Posted July 18, 2009 Author Report Share Posted July 18, 2009 did you try them this morning yep tried them for brekkie well impressed they were a bit on the dry side as i was holding tight on the water when i made them i prefferred the pork and chive had a few more home produced items with them 2 eggs (suppliers in the photo )fresh toms and fresh mushrooms (out of my green house) picked and staight in the pan Quote Link to comment Share on other sites More sharing options...
Spaniel Posted July 18, 2009 Report Share Posted July 18, 2009 Im coming to Bradford on Thurs, so i will pop in for my breakfast Quote Link to comment Share on other sites More sharing options...
Sauer Posted July 18, 2009 Report Share Posted July 18, 2009 welcome to the club!!!! once youve starte you canna help but thinking bout new flavours to try. venny sausages with god knows how many types o flavouring bunny bangers mind plenty pork shoulder or pork belly in em!! with again hundreds o falvours!!! etc etc etc!!! linkin em is good fun but not too esential ... i was lucky butcher stays across road showed me how to do it..... i just used to make one big long sausage then pinch n twist em and cut em into batches o 6 then into a freezer bag and label em!!! here was my first attempt at linking earlier this year i bought a cheap burger press think it was 20 quid and burger papers and wow!!!! your imagination is the limit and half the fun experimenting some o favourites so far venison & cranberry ( 6lbs o meat with 2 jars o ocean spray cranberry jelly thrown in ) venison & spring onion ( 5 bunches o spring onion food processed till mush then thrown in) vensison & wholegrain mustard vension & garlic n herb ( just grated garlic up and hand ful o dried herbs) bunny burger & bbq sauce ( tescos own smokey bbq sauce thrown in etc etc enjoy its addictive!!!!!!!!!!!!! sauer Quote Link to comment Share on other sites More sharing options...
holly Posted July 18, 2009 Author Report Share Posted July 18, 2009 sauer no wot you mean about the burger press ive had one for 12monthish an aluminium adjustable one got it of ebay for £4 Quote Link to comment Share on other sites More sharing options...
Sauer Posted July 18, 2009 Report Share Posted July 18, 2009 (edited) yeah you can get em cheaper.... think mine was from sausagemaking.org canna mind...19.99 fully adjustable... wafer thin to whoooooaaaaa ther burgers!! splits for washing....cleaning small sits in back o cupboard very proffesional looking results....burger paper down, ball o meat, paper on top ....squish!!!! voila burger 4 of em together in a freezer bag vacuum pack and label and in freezer after all to me anyway this is what its all about...using what you kill for the pot. over n above that...in these days of lips n ar*ehole reclaimed meat burgers.... you know what yer eating and i get great satisfaction taking it from hill/field to the plate. really puts a smile in yer face with the compliments at a bbq and i do try my bit by pushing folks onto merits of eating game. im a relative novice at this too...and i love seeing other folks putting up their attempts and they all look great!!!! sauer Edited July 18, 2009 by Sauer Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted July 24, 2009 Report Share Posted July 24, 2009 It was nice of Jonny Vegas to pop in and give you a hand Sauer! Eh, but great looking snags, and I know what you mean about knowing exactly where everything comes from. LS Quote Link to comment Share on other sites More sharing options...
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