Sausage maker?

[wildfowler.250]

Folks I’ve been doing a bit of back reading on this but just for ‘recent’ advice, can anyone recommend a decent sausage maker?

Is the process fairly straightforward? I do have use of a mincer at least.

I doubt it’s ever going to be cost effective but there’s only so many roast and stews you can make so needing to branch out a bit.


Thanks!

 

[Hunter 53]

The butcher we buy our meat from makes my venison sausage, charges me for the pork etc he puts in. Not worth the bother of doing it yourself.

 

[TringSaint]

The butcher we buy our meat from makes my venison sausage, charges me for the pork etc he puts in. Not worth the bother of doing it yourself.

I couldn’t disagree more.
Sausage making is one of the best things about stalking.
I have one of these stuffers (Brand New Fimar LT7/VE Vertical Sausage Filler) and I get my pork from an abattoir and then make 50-80kg of sausage in one go.
Get your mixes and casings from Weschenfelder and off you go.

Play with different herbs, spices, liquids, honey, whatever takes your fancy and then sit back and enjoy what you have made.

FWIW, here is my own recipe:

 

[sauer]

The butcher we buy our meat from makes my venison sausage, charges me for the pork etc he puts in. Not worth the bother of doing it yourself.

This comes down to whether your one of those who wants to utilise a carcass and enjoys it
Or
Your not bothered basically once carcass is down and gralloched and then lardered

It depends on your priorities but if your asking then your going to try and then yoy can decide

But personally once you done your own and found recipe thst works for you then nothing better

As said anything g from Weschenfelder equipment wise and your covered and they will do spares ....
Someone on heres was selling a stuffer lately at good price

Top tip ..... keep the mix as cold as possible and your water / fluid you add
And let your sausages "bloom" od sit once made over night in chill before you vak pack em

Paul

 

[TringSaint]

This comes down to whether your one of those who wants to utilise a carcass and enjoys it
Or
Your not bothered basically once carcass is down and gralloched and then lardered

It depends on your priorities but if your asking then your going to try and then yoy can decide

But personally once you done your own and found recipe thst works for you then nothing better

As said anything g from Weschenfelder equipment wise and your covered and they will do spares ....
Someone on heres was selling a stuffer lately at good price

Top tip ..... keep the mix as cold as possible and your water / fluid you add
And let your sausages "bloom" od sit once made over night in chill before you vak pack em

Paul

And get lots of tubs or metal bowls (big ones) for holding mince, mixing batches and storing sausages once stuffed.
Never have too many bowls!!!!

 

[takbok]

And get lots of tubs or metal bowls (big ones) for holding mince, mixing batches and storing sausages once stuffed.
Never have too many bowls!!!!

Big ones! Mine are never big enough

 

[TringSaint]

Big ones! Mine are never big enough

I always find that the pinch point is when I have done all of the mincing (and usually minced more than I expected to do) and then have one mid sized bowl left to catch 10m of sausage as it’s being made!

Once I get one of the containers holding the mince empty then it all becomes much easier.
Might just need to invest in a couple more catering tubs.

The other issue is fridge space.
Fortunately I have a big FF, another tall fridge and my chiller (which I can put the shelving back into if needs be) to hold the mince / made sausages.
My last batch was 85kg and that literally had every part of the fridges full!!

 

[takbok]

I always find that the pinch point is when I have done all of the mincing (and usually minced more than I expected to do) and then have one mid sized bowl left to catch 10m of sausage as it’s being made!

Once I get one of the containers holding the mince empty then it all becomes much easier.
Might just need to invest in a couple more catering tubs.

The other issue is fridge space.
Fortunately I have a big FF, another tall fridge and my chiller (which I can put the shelving back into if needs be) to hold the mince / made sausages.
My last batch was 85kg and that literally had every part of the fridges full!!

I definitely need some stainless catering tubs. I need the extra space for mixing the sausage mix properly. It's a lot of work, isn't it!

 

[TringSaint]

I definitely need some stainless catering tubs. I need the extra space for mixing the sausage mix properly. It's a lot of work, isn't it!

Sure is. But very satisfying results.

 

[NoIDeer]

The butcher we buy our meat from makes my venison sausage, charges me for the pork etc he puts in. Not worth the bother of doing it yourself.

This.

If you do want to make your own use a sausage stuffer, those electric mincer attachments never give the results you are looking for.

 

[sauer]

I use Araven big mixing bowls and meat trays..... not stainless so lighter to move about

Not cheapest but worth it ....and shop around ...bushwesr used tto do them but eye watering what they charged .

Handy for other cooking uses etc as well

Paul

 

[lochty]

Plastic washing up bowl from B & M. Usually available for about £3. Plenty big enough to mix 5kg per bowl.

 

[Grand Slam]

Landig do all the equipment you need for making you own sausages, from mixing bowls, sausage stuffers, spice mixes and casings.

Have a look on Shop - Game Larder as they are a uk Distributor for Landig. Not the cheapest kit out there but the quality is unrivaled.

Folks I’ve been doing a bit of back reading on this but just for ‘recent’ advice, can anyone recommend a decent sausage maker?

Is the process fairly straightforward? I do have use of a mincer at least.

I doubt it’s ever going to be cost effective but there’s only so many roast and stews you can make so needing to branch out a bit.


Thanks!

 

[Grand Slam]

Further to my last post. I quite often spend a day making sausages. its not the easiest thing on the planet to do but once you get the hang of it its actually quite enjoyable. And my customers enjoy the fact that they are all hand made so it doesnt matter if they are not all perfectly the same size and weight, they appreciate the time and effort that has gone into producing them.

 

[Camelfarm]

When you've mixed all the ingredients for ages and your forearms are burning (if you don't have a mixer) take a short break, cup of tea or whatever, and then mix again for at least as long as the first time.

I also find the flavour is much better if the mix then sits, covered, in the fridge overnight.

 

[Thoburns]

Another here for Weschenfelder sausage stuffers. Casings & mixes etc. They also do HT sacks in 24x36" I used these when I was making 30x 10kg batches pork sausage per week from our pigs. Mince, mix, mince again into a sack, stick the sacks in the chiller overnight and fill the next day. You only need 2 bowls

 

[rigboot]

Weschenfelder is a good buy, as is their mincer

A throw back pic from many years ago with my two loons churning out some venison sausages

Note the large stainless dog water bowls got them for purely mincing batches but they worked a treat



A job well done

 

[slider]

Take a look a Vevor for sausage suffers. Much cheaper