My mate bought a sausage maker from some outfit called "the sausage company" I think thats right anyway, do a search online or maybe ebay, he got a hand mincer, a book on how to make them , all the bits and bobs skins, and rusk, spices etc was about thirty quids
He took it to Thailand and does his ownwhile over there now swears by it even sells a few extra to his mates.
Got my own sausage maker.,hog skin's to match ! basic 1/3rd lean 2/3rd PORK FAT (deer fat no good sticks to your palete)maybe some rusk . 9oz per kilo, seasoning! go to recipes ! than you got a head start.
I make burgers all the time for the BBQ. I would not use a hand mincer though, far too lazy for that. I put it in the top and press the button. Hey presto, mince that looks like it just came from sainsburys!
i make both sausage and burgers but tend to lean more towards the burgers as less equipment needed and easier to make
next lot i do i will take a few pics and a little write up about the method and ingredients ,
unless some one else on here beats me to it,
they are welcome to if they want
any chance of a number for your butcher
deal like that, i don't think i would go to the trouble of doing it myself either
not that i hav ever tried it with roe ,
but i can't see any reason why not, as the carcass will strip the same and the flavour of roe should compliment well with any marinade used
got to be worth a try
I always use a parcentage of belly pork in all my burgers. I find that venison always needs that extra of fat to keep it moist. Whenever I do a roast, I always wrap the surface with streaky bacon. Perfect!!!!!
The recipes I use were provided by a supplier to the catering industry.
My quantities of pork are for what I consider required for a good moist burger or sausage. You can vary this if required. I use pork shoulder as I believe it will have a more steady amount of fat within it. Pork belly can have by looking at it 20% up to 70% fat. This will give you a less consistent result. Many people use belly and there is nothing wrong with it.
The seasoning is set at 2.5% as this is the way it is designed. This gives the burger or sausage longevity in the freezer and will bring the best out of the product.
The pork may seem high, but when it is calculated out the burger has 25% pork content and the sausages 37%