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Thread: making sausages...

  1. #1

    making sausages...

    Thought i'd share some images from our last sausage making session. Just over 310lbs made in a morning!

    from this
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    through this
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    then a bit of this
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  2. #2
    Quote Originally Posted by Win Mod 70 View Post
    Thought i'd share some images from our last sausage making session. Just over 310lbs made in a morning!

    from this
    Click image for larger version. 

Name:	photo[3].jpg 
Views:	75 
Size:	318.2 KB 
ID:	17212
    through this
    Click image for larger version. 

Name:	sausage machine.jpg 
Views:	80 
Size:	184.0 KB 
ID:	17213
    then a bit of this
    Click image for larger version. 

Name:	New Image.jpg 
Views:	93 
Size:	261.7 KB 
ID:	17214
    Impressive mincer! What recipe do you use? atb Tim

  3. #3
    Quote Originally Posted by timbrayford View Post
    Impressive mincer!
    Just because he has an earing in his right ear - you shouldn't stereotype like that!
    MS

  4. #4
    It's not actually a mincer. It's a sausage stuffer. This lot of sausages were a commercial mix called Old Time Banger mix. Made up with 2 to 1 venison to pork. I usually make up some more specialist sausages with chestnut, dried cranberry and port using a plain pin head rusk. The next time I make them I'm going to try bread crum to give a softer texture.

  5. #5
    Quote Originally Posted by Win Mod 70 View Post
    It's not actually a mincer. It's a sausage stuffer. This lot of sausages were a commercial mix called Old Time Banger mix. Made up with 2 to 1 venison to pork. I usually make up some more specialist sausages with chestnut, dried cranberry and port using a plain pin head rusk. The next time I make them I'm going to try bread crum to give a softer texture.
    I think that we may have used breadcrumbs with our first effort at Venison sausages, they had a slight sawdust like texture, possible too much crumb and not enough added fat? atb Tim

  6. #6
    I'd avoid the breadcrumb idea, pinhead rusk is far better. If you require a softer texture, mince it through a fine cutting disc and add just a little more rusk. Try using cooking bacon instead of pork, it will transform your bangers!
    MS

  7. #7
    i used the cooking bacon in my burgers last time instead of pork belly fae butcher....worked out cheaper and just as good!!!

    made rabbit burgers with "smoked ham soup pack" basically misshaped bacon or cooking bacon they were brilliant!!!

    they "smoked ham soup packs" were from local co-op and were only 89p a pack....
    i do like my pork belly fae local butcher but if theres plenty of those misshape bacon packs or soup packs ill be using them as it does work out cheaper.....local Lidl often has them too i think

    paul

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