How to make sausage and burgers pls

[quis1]

Can I have info on how to make sausages and burgers along with who can supply the spices, skins etc please

 

[sauer]

im assuming by your profile your inverness? im down in Montrose but welcome to come down see how i do them

otherwise for kit & skins & seasoning rusk etc try
www.weschenfelder.co.uk
www.tongmaster.co.uk

and to learn online youtube "Scott Rea " and youll find plenty videos form him how to make at home


Paul

 

[ColinBr]

I use Tongmaster mix. (Venison and Juniper)

Made a batch of Burgers today

 

[75]

Weshenfelder supplies, Scott Rae YouTube.

Can’t go wrong with that combo

 

[Fair Hill]

My top tip on making burgers is do not compress the ingredients too much.

 

[lochty]

Tongmaster for seasoning. Buy a decent metal burger press. Don't use wax papers for burgers. Experiment and enjoy.

 

[75]

Don't use wax papers for burgers.

Why?

 

[VSS]

My top tip on making burgers is do not compress the ingredients too much.

Don't over mix it either, otherwise the burgers will be like rubber when cooked.
I once made the mistake of putting it all in the food mixer to speed things up. Never again!

 

[quis1]

im assuming by your profile your inverness? im down in Montrose but welcome to come down see how i do them

otherwise for kit & skins & seasoning rusk etc try
www.weschenfelder.co.uk
www.tongmaster.co.uk

and to learn online youtube "Scott Rea " and youll find plenty videos form him how to make at home


Paul

Thanks your not far away I may take you up on that offer.

 

[lochty]

Why?

I've found they go soggy when frozen and don't come off the burger in one piece. Cellophane ones are better IMHO.

 

[quis1]

I've found they go soggy when frozen and don't come off the burger in one piece. Cellophane ones are better IMHO.

Need some thing between them

 

[lochty]

Need some thing between them

Which is why I use cellophane and not wax paper.

 

[quis1]

Which is why I use cellophane and not wax paper.

Can you buy the cellophane circles ready made or make own.

 

[lochty]

Can you buy the cellophane circles ready made or make own.

Buy them ready cut to suit whatever size burger press you buy.

 

[quis1]

Buy them ready cut to suit whatever size burger press you buy.

Thanks will give burgers a go soon.

 

[@theroedeerguy]

I really didn’t rate the Tongmaster venison sausage seasoning, a really overpowering clove like taste or something.

I found the Weschenfelder mix far more complimentary if a little salty if used as per the instructions.

Best though to try a variety of seasonings and see what works for you.

Hog casings or collagen are definitely more forgiving and user friendly to begin with.

 

[devon deer stalker]

Actually one of the best sources of information on this forum was the banned 'woodsmoke' he sent me free samples, when I never even asked for them, along with great advice, he used milk powder instead of rusk in sausage mix, and it worked!

 

[75]

I've found they go soggy when frozen and don't come off the burger in one piece. Cellophane ones are better IMHO.

Ah, got you. I think it’s the defrosting that does it as they gradually soak through but I tend to only make a small batch of burgers and use them fresh so not had any issues with wax paper. I do use a disc top and bottom of every burger though so when stacked there are actually 2 discs between burgers. Seems to help.

 

[sauer]

i use tongmaster extra thick greaseproof papers for my press sooooo easy to pick up without picking up more than one at a time like i had with cellophane ones , never had issue with them not coming off in a oner even after freezing vac packed then defrosting etc, would recommend em highly

 

[nic531]

+1 for cellophane rather than wax, weschenfelder do a good variety of seasoning or just use other brands/falvours which you can get from major stores..... such as Costco in bigger packets....Fajita, blackened cajun, mixed herb etc by Schwarz have all worked well