First time sausage making - any advice and a couple of queries...

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paulbshooting

paulbshooting

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Hello, keen to have a go at venison sausages. Got a sausage stuffer already, watched Scott Rea and read some posts on here.

Some quick questions...
1. Is collagen casings the easiest to start with for a beginner? Found the 30mm Devro casings on bushwear, which you use straight from box?
2. Assume I need the 30mm or slightly smaller tube on the stuffer for 30mm casings?
3. When they are all done, linked and ready - do I need to hang in the chiller / fridge to dry and bloom? if so for how long? or just pack up and freeze in portions?
4. Gluten free is preferred, lots of options on the internet, any recommendations welcome please

Thanks in advance.
 
I've not used the collagen casings as heard they're not great to eat. Anything "straight from the box" sounds tough and chewy but I've never used them so can't really comment.

All of my stuff has been from Weshenfelder and can't rate them highly enough. I started out with the hog casings - gives really big chunky sausages, but very tough and easy to work with. I didn't have a single split or burst when using them. I then moved to the sheep casings and they are loads more delicate. Very easy to burst them if you're a bit heavy handed, particularly when linking them.

I hang mine in the chiller for 24hrs after linking them - not sure how much difference it makes, but that's what Scott Rae reckoned so I just followed his advice ;-)

Have a look at the Meguez mix on Weshenfelder. Traditionally made without rusk so they'll probably be gluten free. Really tasty and works a treat with venison.
 
I hate collagen skins, genuine hog casings are so forgiving and make a much better snag, they’re really no faff, and any left overs just put in a Tupperware box covered in salt and keep indefinitely in the fridge.
I never hang my snags, but Scott Rea is pretty well informed so if he recommends it you won’t go wrong.
Enjoy, but be warned it’s addictive. And your friends will all want them too, ive made and got through about 25kg of snags since lockdown, amazing how many folk suddenly want them!!
 
I have just made my first batch, I used hog cases and rusk from weshenfelder, one thing I would say is when mixing in your seasoning add a bit, then mix, then add another bit then mix etc, I added it aLl in one go and it makes for a salty bite, then a blandish bite when munching them!
 
Some quick answers...

1. Is collagen casings the easiest to start with for a beginner?
I WOULD BUY 'HOG RUNNERS' SO NATURAL CASING, AS IT MAKES FOR A FAR SUPERIOR END PRODUCT.

2. Assume I need the 30mm or slightly smaller tube on the stuffer for 30mm casings?
MOST SAUSAGE STUFFERS COME WITH THREE NOZZLES. THE MEDIUM NOZZLE IS FOR HOG RUNNERS, THE LARGE ONE FOR OX RUNNERS, THE SMALL ONE FOR SHEEP RUNNERS.

3. When they are all done, linked and ready - do I need to hang in the chiller / fridge to dry and bloom?
YES HANG THEM IN THE CHILLER FOR 12-24 HOURS TO LOOSE SOME MOISTURE AND DRY OUT A BIT ON THE OUTSIDE. 'BLOOM' IS ASSOCIATED WITH CURED SAUSAGES, AS THE BLOM IS A MOULD THAT FORMS AFTER A MUCH LONGER TIME, SO NOT WHAT YOU WANT FOR 'FRESH' SAUSAGES.

4. Gluten free is preferred, lots of options on the internet, any recommendations welcome please.
MOST RECIPES CALL FOR SOME FORM OF RUSK OR BREADCRUMBS. GLUTEN FREE RUSK/BREADCRUMPS ARE WIDELY AVAILABLE ONLINE. OR MAKE YOUR OWN OUT OF STALE GLUTEN FREE BREAD.

Finally, I recommend NOT to use so-called 'sausage mixes' which are a collection of E-No's, binders, preservatives, and other nasty chemicals. Limit salt to just 1 % of the weight aotherwise they will be overly salty. If you make your own sausages, use quality ingredients only (fresh herbs, spices,) otherwise you end up with a bad copy of the typically bad overly-salted little meat containing butcher's sausage.
 
Erik seems to know his stuff from the answers
I replace water with red wine.
Hanging does help to dry out the skins, when you cut the sausages it keeps them closed, if you see what i mean.
Yse plenty of water to lubricate while using the stuffer, and if you can trt and create a small drop out of the stuffer to help keep it flowing away from the stuffer. An extra pair of hands is helpful.
 
As above.
I use natural hog casings and farmhouse sausage mix from Weshenfelder.
Also apply a small amount of veg oil to your hands. The casings will 'slide' through your hand easier. Also gives a nice sheen to the sausages when you hang them.
I tend to mix one night, allow 24hrs the stuff the casings the next.

I add belly pork as well to the mix.
I only started in Lockdown and they soon get eaten up.
Scott Rea project on YouTube has some great advice. It will also teach you how to link them in 3's correctly 😏
 
I do 60:40 venison to belly/shoulder pork.

I try to stick with fresh cut herbs where possible, but resort to Weschenfeldsers Gold at a push.

I don’t add any rusk, but the bought seasonings contain gluten so I don’t advertise any sausages as gluten-free.

I have used Tongmaster and Weschenfelders hog casings, but normally get them from my local butcher whenever possible (where I also get the belly pork).

I dice all the meat and add the seasoning, then mince and stuff, leaving the made sausages for 24 hours to hang.

No complaints to date!
 
Collagen work and have no special storage requirements, but are not as nice to eat.

Have a look at

www.sausage-casings.co.uk

Sausage-Casings Breck Casings Wigan 2/3

www.sausage-casings.co.uk www.sausage-casings.co.uk

About £19 delivered for a hank of hog natural casings which will do approx 100lbs of sausage. You can buy them pre spooled too. If you make less than 100lbs, you can take any leftover casings and store them in salt in the fridge

Remember you need to soak your casings in fresh water before use - preferably overnight.
 
paulbshooting said:
Hello, keen to have a go at venison sausages. Got a sausage stuffer already, watched Scott Rea and read some posts on here.

Some quick questions...
1. Is collagen casings the easiest to start with for a beginner? Found the 30mm Devro casings on bushwear, which you use straight from box?
2. Assume I need the 30mm or slightly smaller tube on the stuffer for 30mm casings?
3. When they are all done, linked and ready - do I need to hang in the chiller / fridge to dry and bloom? if so for how long? or just pack up and freeze in portions?
4. Gluten free is preferred, lots of options on the internet, any recommendations welcome please

Thanks in advance.
Click to expand...
Hi. Buy the River Cottage book 'Game'
Brilliant book.
Good luck
 
MK ingredients for all my needs.

Natural casings everytime, don't forget fat and rusk or crumb (I use a gluten free rusk) and don't mince too fine. Freeze when done.
 
Natural casings, I use sheep much prefer them. I never bother with rusk or crumb. Don't bother hanging either.
 
I prefer sheep casings too. No rusk or crumb. 25% belly or pork shoulder.
Black pepper, salt, garlic granuals and a pinch of smoked paprika
 
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