Another go at sausages, mince and sausage meat

[T.eddie]

Found out that we imminently needed some mince for meals the Mrs had planned over the coming week. All that was left in the freezer was legs, shoulders and neck. So after being told we aren't doing any roasts or steaks I thought why not break the leg down and mince. Also gives me a chance to try the new manual stuffer I recently got as well as the chiller.
70/30 mince
Added some caramelised red onion, pink lady apple and herbs. the end result is 34 sausages, 1kg mince and 500g sausage meat for stuffing the turkey this Christmas.

Haven't tried them yet but they looked and smelt pretty good if I do say so myself

 

[Woodsmoke]

Nowt wrong with them, by the look of 'em

 

[T.eddie]

Nowt wrong with them, by the look of 'em

ive tried to hide the couple that split a little, but overall actually really pleased with them, not sure if its the done thing to hang them in the chiller for 24hr after or not but they seemed to go a deep red and tighten up which I quite liked the look of, any tips please do send them my way

 

[Woodsmoke]

Yep, leave them to 'bloom' overnight. The flavours will develop and the bind will improve

 

[Jgray]

Found out that we imminently needed some mince for meals the Mrs had planned over the coming week. All that was left in the freezer was legs, shoulders and neck. So after being told we aren't doing any roasts or steaks I thought why not break the leg down and mince. Also gives me a chance to try the new manual stuffer I recently got as well as the chiller.
70/30 mince
Added some caramelised red onion, pink lady apple and herbs. the end result is 34 sausages, 1kg mince and 500g sausage meat for stuffing the turkey this Christmas.

Haven't tried them yet but they looked and smelt pretty good if I do say so myself

Well done