Why would anyone use skimmed milk powder in a sausage?
.I know...each to their own.
No pork venison sausage recipe with easy to buy ingredients?
- Thread starter Omega
- Start date
.I know...each to their own.
This isn’t a problem I have, and I don’t make sausages at all, but you could try using suet instead. Found in supermarkets baking aisles. Blue yellow and red striped box. That’s beef fat from around the kidneys, it doesn’t taste strong. Or beef dripping from the fridge aisles, near butter.
Phil fox man
Well-Known Member
got this for £30 of eBay.
Hunter300
Well-Known Member
I am no professional but grew up on a farm and “working”/ preparing meat and making sausages was a skill every farm boy learned at a young age.
I don’t want to step on any toes, I’ll just tell you guys what worked well for me growing up and still working.
For me it’s a labour of love one, and two I LOVE a good boerewors on the fire.
So the kitchen aid ones we tried but it can be to quick or to slow and you end up with an over or under stuffed sausage.
Yes the manual ones are expensive but if you buy the right one your children’s children will use it till long after you’re gone. (I hope you teach them the skills to do it though)
I don’t suppose it matters much whether it’s a vertical or a horizontal the main thing is the “crown” gear. The crank/ crown gears MUST be steel rather than alloy or aluminium. Growing up we had a horizontal one with alloy gears and ended up replacing the gears every 5 years.
So why manual stuffer? Making the perfect sausage is quite complex but very easy at the same time and can be perfected on your very first batch.
My tips on a good sausage is;
* Make sure there is no air in your casing while stiffing
* You should not STUFF it you should “fill” it gently. If it’s too stiff it burst while “cooking” and you’ll end up with a dry sausage. Not “filled” enough it “boils” in the casing rather than “cooking”
* always use natural casings
* I tend to use lamb sheep (25-28mm) as the hog casings is 34+mm tends to be more tough to chew and too big for my liking ( when I say tough to chew, I mean MARGINALLY, nothing to worry about really I am just picky)
Most importantly YOU MUST ENJOY IT
I don’t want to step on any toes, I’ll just tell you guys what worked well for me growing up and still working.
For me it’s a labour of love one, and two I LOVE a good boerewors on the fire.
So the kitchen aid ones we tried but it can be to quick or to slow and you end up with an over or under stuffed sausage.
Yes the manual ones are expensive but if you buy the right one your children’s children will use it till long after you’re gone. (I hope you teach them the skills to do it though)
I don’t suppose it matters much whether it’s a vertical or a horizontal the main thing is the “crown” gear. The crank/ crown gears MUST be steel rather than alloy or aluminium. Growing up we had a horizontal one with alloy gears and ended up replacing the gears every 5 years.
So why manual stuffer? Making the perfect sausage is quite complex but very easy at the same time and can be perfected on your very first batch.
My tips on a good sausage is;
* Make sure there is no air in your casing while stiffing
* You should not STUFF it you should “fill” it gently. If it’s too stiff it burst while “cooking” and you’ll end up with a dry sausage. Not “filled” enough it “boils” in the casing rather than “cooking”
* always use natural casings
* I tend to use lamb sheep (25-28mm) as the hog casings is 34+mm tends to be more tough to chew and too big for my liking ( when I say tough to chew, I mean MARGINALLY, nothing to worry about really I am just picky)
Most importantly YOU MUST ENJOY IT
Attachments
I think it depends on whether you are making them solely for your own consumption, or to offer for sale.
If the former, and you're making small quantities, then I would agree that preparing your own herbs and spices makes for a better final product. I've made sausages using both fresh-cut herbs as well as pre-bought seasoning mixes, but when you're making sausages for sale to the public then you want a recipe that can be repeated with consistent results, and where you can be assured of both the continuity and quality of the ingredients. Also if you're processing a reasonable to large amount of sausages on a regular basis, and you don't have access to a year-round herb garden, then buying fresh herbs and spices gets pretty costly pretty quickly! That's why the convenience and consistency of pre-bought seasoning mixes often works out better.
The difference against regular sausages comes down to provenance and quality - I can explain to customers exactly which ingredients have been used, and how and where they were sourced. If I want to I can also tweak the recipe as needed based on customer feedback. A good local butcher can of course do the same, but that's not the case when it comes to the pack of sausages you pick up off the supermarket shelf.
gelert
Well-Known Member
Substitute the pork for beef mince,imo they make a far tastier venison/game sausage than the addition of pork.
Complete mixes are readily available online, these will include the correct amount of rusk and seasoning all in one. All you have to do is add water and meat.
Weschenfelder, tongmaster and lucas all do them and offer a great selection. A sausage attachment to your conventional mincer is a faff. Ideally a small hand cranking type of sausage stuffer is your best bet
that can be controlled and operated by one.Mince the meat once,mix then stuff.
I started to mix my own seasonings but stopped when I increased the amount of sausages made. More to do with ease and consistency, the meat content is top notch so I know I'm going to produce a good banger, the seasonings is just a small part. Plus I always use red wine instead of water and add cranberries, mangoes or similar.
If your a beginner use hog casings, they are much easier, and make a slightly over wet sausage just slightly more + 5% 7%(it won't affect the taste)
If your a beginner use hog casings, they are much easier, and make a slightly over wet sausage just slightly more + 5% 7%(it won't affect the taste)
For someone's 1st time making sausages a stiff mix is more difficult to get a consistent fill
First time I started to get involved making sausages was in 1971.
I've got a few bottles in my stash I might give it a go next time
Cootmeurer
Well-Known Member
I’ve made sausage from nearly every sort of meat. Even had some mediocre luck making fish sausages (definitely haven’t perfected this yet).
You can use beef suet as your fat, in lieu or pork. We often can find very fatty briskets and the round end grinds well into a 50:50 mix, which can then be added to lean game meat.
When working in a new meat, I mix the batch and fry a small amount immediately without casing to check flavor/spice. I don’t stuff it until I have a flavor I’m happy with. Over the years I’ve found I really like sage and smoked paprika in addition to the regular mixes.
You can use beef suet as your fat, in lieu or pork. We often can find very fatty briskets and the round end grinds well into a 50:50 mix, which can then be added to lean game meat.
When working in a new meat, I mix the batch and fry a small amount immediately without casing to check flavor/spice. I don’t stuff it until I have a flavor I’m happy with. Over the years I’ve found I really like sage and smoked paprika in addition to the regular mixes.
Hi omega, I use weschenfelder for my seasonings you can either make your own up with there stuff or buy the ready weighed kits and usually add either red wine or port in with the water for the extra body and some times a couple of large tins chopped tomatoes depending on what sausage I’m making. Don't forget to use natural skins the synthetic ones are shite. Most sausage have pork in them however try adding beef fat to the mix instead of pork. 75-80% venison 10-15%beef fat. When I worked as a butcher we would make sausages like this and they were so tasty, i still do it at home now and the amount of sausage the kids go through is unreal.
Attachments
Hi, I’ve got a kitchenAid copy mincer and stuffer attachment. I’ve also got a big professional mincer and a 5l sausage stuffer. I think the Kitchenaid attachment cost around £30 from Amazon and it’s brilliant, only problem is that you can’t put it in the dishwasher as it’s mostly aluminium. If I’m just doing 3 or 4kg of sausages I just use that Kitchenaid attachment as it’s quick easy to clean and doesn’t need setting up . With a little practice you can get very professional results with it.
Yesterday I had a 5kg batch of wild boar sausage s to make so I used the big mincer and 5l sausage stuffer . To be fair though, if you are just starting out then you really should not need a big expensive set up. It’s actually a bad idea because likely you will mess up a few recipes and not like them, so best if you do mini batches first. I’ve been making fresh sausages for a long time and I make all sorts of charcuterie and fermented sausages and I’d not want to be without the Kitchenaid attachment as it’s brilliant. If I’m working on a new type of fermented sausage or fresh sausages then I use the little Kitchenaid attachment and do 1 or 2 kg so I’m not lumbered with 5kg of not quite right products.
Weschenfelder is brilliant, there continental curing salt is superb as is their other stuff. I’m no fan of their seasoning though, I much prefer to use fresh herbs etc.
Kindest regards, Olaf
Brilliant postI am no professional but grew up on a farm and “working”/ preparing meat and making sausages was a skill every farm boy learned at a young age.
I don’t want to step on any toes, I’ll just tell you guys what worked well for me growing up and still working.
For me it’s a labour of love one, and two I LOVE a good boerewors on the fire.
So the kitchen aid ones we tried but it can be to quick or to slow and you end up with an over or under stuffed sausage.
Yes the manual ones are expensive but if you buy the right one your children’s children will use it till long after you’re gone. (I hope you teach them the skills to do it though)
I don’t suppose it matters much whether it’s a vertical or a horizontal the main thing is the “crown” gear. The crank/ crown gears MUST be steel rather than alloy or aluminium. Growing up we had a horizontal one with alloy gears and ended up replacing the gears every 5 years.
So why manual stuffer? Making the perfect sausage is quite complex but very easy at the same time and can be perfected on your very first batch.
My tips on a good sausage is;
* Make sure there is no air in your casing while stiffing
* You should not STUFF it you should “fill” it gently. If it’s too stiff it burst while “cooking” and you’ll end up with a dry sausage. Not “filled” enough it “boils” in the casing rather than “cooking”
* always use natural casings
* I tend to use lamb sheep (25-28mm) as the hog casings is 34+mm tends to be more tough to chew and too big for my liking ( when I say tough to chew, I mean MARGINALLY, nothing to worry about really I am just picky)
Most importantly YOU MUST ENJOY IT
Incidentally, I have exactly the same sausage stuffer as the one you have only it’s not got that label on the front of it as that’s worn off. Where did you buy it from?I bought mine off ebay for about £100, the guy who I bought it off didn’t want it , as he had inherited it, had used it to press grape juice and said it wasn’t any use at it
Kindest regards, Olaf
That’s a good price for £80. I’m happy with mine even if I paid £100 for it as it’s like you said in a previous post, pretty much a last a lifetime piece of equipment, all stainless steel and built extremely robustly. My only complaint with it is that because it’s so big it’s not worth my while cleaning it and setting it up and then cleaning it again for any less than a full 5kg load. Which is a load of sausage. That said, when I do Salami I normally use a couple of entire Fallow deer and then it is almost too small !
Ohh dear, I bought mine on a Black Friday deal in about 2008 from the Kitchener website for nothing more than £80 if memory serves……
Because I like to experiment I really like using my little Kitchenaid mincer/stuffer attachment. A couple of kg is no problem and it’s very quick and convenient as sterilisation, set up and clean up is a matter of a couple of minutes .
Kindest regards, Olaf
CBH Australia
Well-Known Member
eBay is your friend.
A Vevor sausage filler is all stainless and reasonably inexpensive.
I have a dedicated mincer that was from. eBay.
Misty Gully is a brand that do sausage seasoning and the one I used was a Venison sausage seasoning.
My first batch I used chicken skins for the fat content.
A Vevor sausage filler is all stainless and reasonably inexpensive.
I have a dedicated mincer that was from. eBay.
Misty Gully is a brand that do sausage seasoning and the one I used was a Venison sausage seasoning.
My first batch I used chicken skins for the fat content.
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