A quality sausage maker / stuffer

[tozzybum]

If it doesn't youl be eating lots of burgers for a while like me

 

[75]

Intrigued at the variety of recipes for sausage making around. Most don't seem to use much (if any) rusk. What are they views here? I always though the rusk was a prerequisite to capture the pork fat and add to the taste of the sausage.

I notice in the States they recommend using salt more so than in the UK. Any suggestions why that might be? Is it that everyone here knows it should be added and there is it is spelt out for them?

I am sure i am not alone in longing to see Blodders excel sheet of recipes.

My favourite is the Weschenfelder megeuz mix - no rusk at all but lovely meaty sausages with a wonderful North African spicy flavours.

 

[willie_gunn]

I find you can play around with the weschenfelder mixes. Just dilute them down with more meat than described in instructions. You can also cut down on the amount of rusk they state to use, even by half. I use a little breadcrumb as opposed to proper rusk. Instead of water you can add red wine, cidar or ale.. Depending on what you think will compliment the mix in hand.

Myself i make some lovely burgers using their rosemary and mint seasoning, paired up with water and lamb fat as well as the venison (in an amount more than stated to use) it made for a unique flavourful burger.. You could taste both venison and lamb and the seasonngs complimented rather than over powered.

Thanks.

I did wonder about that, but having bought large quantities of organic dried herbs I’ll be sticking with that, at least for a while.

 

[Sonicdmb73]

That looks the Job, Iv just ordered the Bushware Deluxe upright 3L sausage stuffer. So I’m hoping it’s suitable, It’s going to be my first encounter with sausage making so hopefully it work out

I have one, it was a bit cheaper because they had obviously dropped it and the frame was a bit twisted. However it doesn’t affect it working.
My tip is to use a clamp or two. I use some cheap plasticky type quick clamps. To hold it down so that the handle clears the side of the worktop, and the sausage stays on the top. Makes it easier if you are not fighting with the stuffer trying to fall over or move around. While you control the skin as it comes off the filling funnel.

 

[Shroughaun]

Sausage stuffer arrived today from Bushware.
The weekend will be fun (or a right off) it’s a bigger machine than I expected.

 

[tozzybum]

Remember mcDonald,s are on deliveroo

 

[muddy42]

I've never understood rusk or sausage mixes - arn't these stuffed full of preservatives, E numbers and sodium nitrate? Its a bit of work but I use bread crumbs, whatever herbs in the garden that need cutting back, garlic or wild garlic, masses of salt and pepper, lard, pork fat and venison. No measuring and every batch tastes different.