Some sausage tips please

[TheOldTool]

Hi, I have now made 2 batches, first was using some skins from the butchers, not sure what they were, but they worked great for the cooking, quite fiddly to use though as they were not on a tube. Second batch I got some skins from Weschenfelder, hog skins on a tube, packet of 4 tubes. These were easier to get on the sausage attachment on my grinder and seemed to work OK when making the sausages, but on cooking, the sausage often bursts? So my questions are:

How long once the packet of 4 tubes of skins is opened do they keep? Seems having to buy 4 tubes at a time is possibly wasteful if they dont keep, as I only used one tube....

Any ideas why they burst on the second batch ? Sausages were pretty simlar in size / girth.....

Is it possible to get smaller quantities of skins on a tube anywhere?

Any other tips I should know?

Thanks!

 

[VSS]

Well salted skins will keep pretty much indefinitely in the fridge.

Natural skins vary in quality according to time of year, due to the age of sheep that are being killed at that time. Not sure about hog casings, but presumably natural variation occurs between batches in a similar way? That could explain why one batch split and the other didn't.
Or maybe you stuffed the second batch too tight?

 

[Klenchblaize]

Make them a sensible length:

K

 

[sauer]

I found hog skins too cheuch..... chewy
I prefer collagen skins

Keep everything cold cold cold

 

[TringSaint]

Hi, I have now made 2 batches, first was using some skins from the butchers, not sure what they were, but they worked great for the cooking, quite fiddly to use though as they were not on a tube. Second batch I got some skins from Weschenfelder, hog skins on a tube, packet of 4 tubes. These were easier to get on the sausage attachment on my grinder and seemed to work OK when making the sausages, but on cooking, the sausage often bursts? So my questions are:

How long once the packet of 4 tubes of skins is opened do they keep? Seems having to buy 4 tubes at a time is possibly wasteful if they dont keep, as I only used one tube....

Any ideas why they burst on the second batch ? Sausages were pretty simlar in size / girth.....

Is it possible to get smaller quantities of skins on a tube anywhere?

Any other tips I should know?

Thanks!

If you are seeing skins splitting when cooking then it could be the quality of the skins but also too much water or you are over filling.

The term bangers was used after the war when butchers would add lots of water to the pork and rusk to bulk it out, but this turns to steam when it’s cooking and thy caused the sausages to split, hence banger.

Attached is my recipe which I find works well using weschenfelder skins an seasoning packs

 

[User00056]

I found hog skins too cheuch..... chewy
I prefer collagen skins

Keep everything cold cold cold

If you add lemon juice to the soaking water it can help. Sometimes they're just too tough though. I use them for my smoked sausage, and peel the skin off before eating. I just can't get on with the collagen skins, I hate the texture. Sheep casings are my go-to these days

 

[sauer]

I love the collagen for cooking ....I fry 99% of my sausages and ypu don't notice collagen in eating or any chewiness ....I found hog skins too thick rubbery chewy ....tried different ones... didn't like em .

Collagen easy kept various sizes...just work for me

 

[TheOldTool]

OK, very useful, thanks! The problem batch was the weschenfelder ones, and I used a sausage mix from them, to which I added water ( the amount they said, but it seemed a lot!!) , it had rusk in it. The first batch I made were more "natural" just my own seasonings so maybe that explains it......On reflection, I think I am more inclined to not use too much pre made seasoning with all the additives in it anyway.......

 

[shakey jake]

try reading hank shaws blog, hunter angler garden cook.
he has loads of sausage recipes, most dont use rusk, its a very british thing. im not convinced its needing with good meat

 

[Thoburns]

Used natural casings in my place for 40 years, mainly large sheep casings for thick links and 22mm for chipolatas. Make the mix, rest at least overnight to allow rusk and seasonings to mature then fill not too tight. Any skins left drop them onto kitchen paper or a clean tea towel to blot the water then bag them up with plenty cheap salt and refrigerate. I found sausages split if I hadn't allowed the mix to rest enough or filled too tight. Good luck with your next batch. Ps Weschenfelder are great to deal with and free with advice.

 

[CookM]

Make them a sensible length:
View attachment 449243
K

Noo ,buy longer buns!!

 

[paulbshooting]

I use the wechen hog spooled casings and they work well. Think they are 32 or 34mm so use right the nozzle to suit and dont overfill. I also put the meat mix with seasonings, rusk and water then well worked in the freezer for 30mins before piping. Soak the skins well before using