Sausage supplies
- Thread starter ollie01
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bigscott270
Well-Known Member
Tongmaster. They have every kind of seasoning about and it's free postage. As for fat generally use about 30%. Just mix till your happy and the mince isn't too crumbly. The more the texture is softer it's easier to fill the casings
Atb.......scott
Atb.......scott
shakey jake
Well-Known Member
As above for fat content 30% by weight I get my skins from any good butcher I mince twice once on largest size then blend seasoning fat meat and liquid then smaller size mince rest for a while then stuff not tried pigeon yet let us know how you get on
Jake
Jake
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What he said !
& if haven't clicked yet try you tubing
Scott rea project
Paul
matmull243
Well-Known Member
Plus one for Scott's post
As stated 30% fat, or what I do is use 60% belly pork.
Most of my stuff I get from scobies direct, they will sell you a mix with the correct amount of rusk + herbs and tell you how much water to use. Much easier when you are starting out, when you get the hang of it you can start making up recipes and adjusting to your taste.
Most of my stuff I get from scobies direct, they will sell you a mix with the correct amount of rusk + herbs and tell you how much water to use. Much easier when you are starting out, when you get the hang of it you can start making up recipes and adjusting to your taste.
get all my Skins n spice mixes from here
Butchers Sundries , Mincers, Butchers Supplies, Sausage maker , Sausage Skins
Butchers Sundries , Mincers, Butchers Supplies, Sausage maker , Sausage Skins
ollie01
Well-Known Member
Cheers for the tips Scott. I'm sure it will take a while to get the hang off, so that is why I'll try it with pigeons before I try venison etc.
Thanks jake, ill certainly let you know how the pigeon works. Has anyone tried it with rabbit?
I'll look up Scott rea project on YouTube, thanks for the tip?
I'll maybe try belly pork, will be easier to get the hold off than pork fat. Cheers
Thanks I'll check that link out.
Thanks for all the replies lads. I'm sure I'll be back on asking more questions.
ollie01
Well-Known Member
These look awesome Paul. Can I ask how many pheasants it took for you to make that many sausages?
I had 30 pheasants and was expecting to lose some with bruising etc bad shot..... But only had to trim half a breast fillet , well shot,birds
So ...29.5 breasts , I weighed them and 20lbs bang on so with
BigScotts. Advice of 30% fat I went for 7lbs of pork belly minced & mixed through. Just over the 30% by a lb .
Bit of butcher bought yellow pork sausage seasoning , extra black pepper and crumbled some oxo veg stock cubes in ....butchers rusk and water mix well and sausage
Paul
So ...29.5 breasts , I weighed them and 20lbs bang on so with
BigScotts. Advice of 30% fat I went for 7lbs of pork belly minced & mixed through. Just over the 30% by a lb .
Bit of butcher bought yellow pork sausage seasoning , extra black pepper and crumbled some oxo veg stock cubes in ....butchers rusk and water mix well and sausage
Paul
they do look superb! I don't make many sausages and initially thought the double mince thing was a pointless faff but after trying it I really do think it helps with the distribution of flavours and also texture
Thank you legolas
They have had 24 hrs hanging in chiller I'll leave them tonight as well then vac pak tomorrow .
I haven't done many either but want to do more
I too thought 2nd mincing was a faff BUT ..... Go on YouTube and search. The Scott Rea Project and watch his video on sausages
( cheers Bigscott) .... It's to do with texture as well , here in uk we like a smooth ish texture which 2nd mincing gives , but Scott also gives another quick rumble by hand and this apparently is what charcuterie guys call the"primary bind"
I got enough mixture out of the nozzle and bottom of the stuffer for couple,of wee burgers .... In fridge over night had them this afternoon .
Damn fine! If I say so me self!
Incentive for more banger rather than burger making .....I like throwing my own flavours in as opposed to a ready bought sausage mix ...but they are very good / convenient .
Paul
They have had 24 hrs hanging in chiller I'll leave them tonight as well then vac pak tomorrow .
I haven't done many either but want to do more
I too thought 2nd mincing was a faff BUT ..... Go on YouTube and search. The Scott Rea Project and watch his video on sausages
( cheers Bigscott) .... It's to do with texture as well , here in uk we like a smooth ish texture which 2nd mincing gives , but Scott also gives another quick rumble by hand and this apparently is what charcuterie guys call the"primary bind"
I got enough mixture out of the nozzle and bottom of the stuffer for couple,of wee burgers .... In fridge over night had them this afternoon .
Damn fine! If I say so me self!
Incentive for more banger rather than burger making .....I like throwing my own flavours in as opposed to a ready bought sausage mix ...but they are very good / convenient .
Paul
ollie01
Well-Known Member
Cheers fella for the recipe. I have started watching some of Scott's videos & they are very informative.
Thank you legolas
They have had 24 hrs hanging in chiller I'll leave them tonight as well then vac pak tomorrow .
I haven't done many either but want to do more
I too thought 2nd mincing was a faff BUT ..... Go on YouTube and search. The Scott Rea Project and watch his video on sausages
( cheers Bigscott) .... It's to do with texture as well , here in uk we like a smooth ish texture which 2nd mincing gives , but Scott also gives another quick rumble by hand and this apparently is what charcuterie guys call the"primary bind"
I got enough mixture out of the nozzle and bottom of the stuffer for couple,of wee burgers .... In fridge over night had them this afternoon .
Damn fine! If I say so me self!
Incentive for more banger rather than burger making .....I like throwing my own flavours in as opposed to a ready bought sausage mix ...but they are very good / convenient .
Paul
I grind twice but only on coarse plates mainly to mince in the Flavours ( Do not put the liquid in till after the 2 minces runs or it gets really messy )
I usually make sausage rolls from the leftover mix with pre rolled puff pastry liked so much i actually extrude the mix with no skins to make extra Partial freeze before cutting to lengths
and a few festive Burgers (Cookie cutters)
Erik Hamburger
Well-Known Member
A good supplier for all your home sausage making needs including casings is Sausagemaking.
When using very lean meat (Venison, pigeon breast, rabbit) a ratio of 1/3 fatty pork to 2/3 of your game works well.
I would be wary of using ready 'mix' for sausages or charcuterie. The reason why I make my own is because I want to know what is in it. By buying a 'mix' you start adding back questionable flavourings colourings and other chemicals. Make up your own 'mix' !
When using very lean meat (Venison, pigeon breast, rabbit) a ratio of 1/3 fatty pork to 2/3 of your game works well.
I would be wary of using ready 'mix' for sausages or charcuterie. The reason why I make my own is because I want to know what is in it. By buying a 'mix' you start adding back questionable flavourings colourings and other chemicals. Make up your own 'mix' !
ollie01
Well-Known Member
Butchers sundries will supply a full breakdown of ingredients and any Allergy warnings as well
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