First batch of sausages

[lukerobs]

New to this with no one to show me so self taught with all the butchery side feel ive done a good job but need some advice with the skin that kept moving to slow off the nozzle making them really chunky, any advice what to use to lube up the nozzle where the skin pushes onto i used water and tried a touch of olive oil, i have used nothing but venison and some weschenfeld sausage mix with water , so hope they dont just crumble when cutting them after cooking has any one been doing sausages without any other ingredients like pork fat, been doing my own burgers and must say they are stunning

 

[Mike1979]

No advice but looks good to me

 

[lukerobs]

No advice but looks good to me

Cheers buddy im actually really chuffed just think i need to polish up on the skin prep

 

[75]

Personally I think you need fat in sausages - always used a bit of pork fat. A bit of olive oil on the nozzle always helps for me and never had an issue it not sliding off. What skins are you using are are you soaking them properly first?

 

[VSS]

Put the skins in a jug of water before you start, and then transfer straight from the jug onto the nozzle when you're ready to start.

 

[Mike1979]

Cheers buddy im actually really chuffed just think i need to polish up on the skin prep

I havent ventured into the sausage side of things yet....mince is fine but sausages are a bit beyond me

 

[lukerobs]

Personally I think you need fat in sausages - always used a bit of pork fat. A bit of olive oil on the nozzle always helps for me and never had an issue it not sliding off. What skins are you using are are you soaking them properly first?

Im using hog skin from weschenfeld how long do you soak for mate warm or cold water

 

[lukerobs]

Put the skins in a jug of water before you start, and then transfer straight from the jug onto the nozzle when you're ready to start.

How long do you soak for ?

 

[VSS]

How long do you soak for ?

About as long as it takes me to get everything else set up and ready to start.

 

[User00056]

I would use sheep cases instead? Bit smaller and easier to handle. They also don't tend be be tough, as I find hog casings can be. I usually soak in tepid water for a half hour or so. Also, make sure you wet the stuffer nozzle before loading the casings. It'll help them slide off. Don't stuff too quickly and coil the sausage as it comes off the nozzle to keep it under control. I'd also been some pork shoulder or backfat if you find them dry? If you do it's not a disaster, just empty the casings and remix

 

[TringSaint]

When I do my sausages (and assuming I am not being helped) one hand turns the handle of the stuffer and the other controls the speed at which the casing runs off the tube.
That way you should get evenly filled sausages, although I would say it’s better to be a bit under than a bit over filled as you can twist them more to take up a bit of sag but you can’t remove meat from an over stuffed casing, so they are more liable to split.
This is more so when using lamb casings vs hog.

 

[TringSaint]

How long do you soak for ?

30-40 mins minimum and use lukewarm water and refresh it after 10-15 mins to help draw the salt out.

 

[TringSaint]

My sausage mix recipe for anyone who wants to try it (apologies for the writing and the meat stains!!)

 

[lukerobs]

I would use sheep cases instead? Bit smaller and easier to handle. They also don't tend be be tough, as I find hog casings can be. I usually soak in tepid water for a half hour or so. Also, make sure you wet the stuffer nozzle before loading the casings. It'll help them slide off. Don't stuff too quickly and coil the sausage as it comes off the nozzle to keep it under control. I'd also been some pork shoulder or backfat if you find them dry? If you do it's not a disaster, just empty the casings and remix

Thanks il look for some sheep cases instead and try soaking the cases for a while first

 

[lukerobs]

My sausage mix recipe for anyone who wants to try it (apologies for the writing and the meat stains!!)View attachment 418082

Thank you buddy

 

[User00056]

Forgot to say if they taste half as good as they look you've done a cracking job.

I find gently frying a small patty of the mix can give you a good idea of the flavour and texture. All sausages need but least 24 hours in the fridge to properly bloom, but it's a good indicator of salt levels, moisture, etc.

 

[Alexj]

I would recommend having a look at Scott Rea's videos, he has a few on sausages. We used to re-watch them as a reminder prior to making a batch, he goes through all the tricks.

A

 

[lukerobs]

Forgot to say if they taste half as good as they look you've done a cracking job.

I find gently frying a small patty of the mix can give you a good idea of the flavour and texture. All sausages need but least 24 hours in the fridge to properly bloom, but it's a good indicator of salt levels, moisture, etc.

Great advice mate i didnt think to fry a little off will do next time , im just in the middle of making some for tea let you know if they are a success

 

[lukerobs]

I would recommend having a look at Scott Rea's videos, he has a few on sausages. We used to re-watch them as a reminder prior to making a batch, he goes through all the tricks.

A

That on youtube i take it mate il look him up thanks

 

[SSN100]

I have made pure venison sausages before, when I couldn’t get hold of any pork or other fat. They were very dry and tough if cooked just as sausages, but they worked in sausage casserole quite well, with a long slow cook.