So, for those that like to make their own sausages. What’s your favourite recipe?

https://Immersive-optics.com/
Olaf said:
Also, which Weschenfelder seasoning mix do you use ? Only the last time I looked at their product data sheets the ones I’d considered had lots of E number additives and binding agents in them. I strikes me as being unnecessary and a bit of a shame. I’m no fussy eater but , if I’m making the effort to make something really nice and personally made , then I prefer to use raw natural ingredients as much as possible. Salt , maybe some Wine , herbs, some spices and that’s about it .
Kindest regards, Olaf
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Hi Olaf - yes agreed, but additives are what can be expected in a commercial product these days. I've tried almost all of their venison spice mixes, both with and without rusk...the rusk addition gives an unusual texture when you eating but helps to bind the meat. I do make my own with simple spices from the cupboard and without rusk which I prefer, but as per earlier post, I cannot fault their Moroccan mix
 
Do you guys get pork fat from butcher or mean a fatty cut of pork, belly for example. If pork fat is there a specific area of the animal that the fat should be from?
 
MountMeru said:
Hi Olaf - yes agreed, but additives are what can be expected in a commercial product these days. I've tried almost all of their venison spice mixes, both with and without rusk...the rusk addition gives an unusual texture when you eating but helps to bind the meat. I do make my own with simple spices from the cupboard and without rusk which I prefer, but as per earlier post, I cannot fault their Moroccan mix
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Nice, I may throw caution to the wind and possibly try it , is it a sort of spiced hot sausage?
Almost like a Döner sausage?
Kindest regards, Olaf
 
pete evans said:
Do you guys get pork fat from butcher or mean a fatty cut of pork, belly for example. If pork fat is there a specific area of the animal that the fat should be from?
Click to expand...
Yes, you can use either for lots of types of sausages. obviously for certain sausages where the little blocks of fat play a crucial role in the final optics and texture and mouthfeel, for example many continental European sausages, pure fat is needed. I use pork back fat for my cured fermented sausages and some raw cured and cold smoked cooking sausages .
A very good and highly regarded butcher I know in Germany , said to me that all fat from the outside of a wild boar carcass can go into the sausages , and all fat from the inside of the carcass stays out of the mix.
I just like beef fat in venison sausages and burgers if I’m adding fat as I find it’s more suitable, that’s just my personal preference though.

Kindest regards, Olaf
 
Pighunter said:
I found this site and have made both the venison and boar sausages which are both excellent.

Wurst Circle - Learn how to make delicious sausages at home

You will get everything from sausage recipes, detailed step-by-step instructions to tips & tricks for making delicious sausages at home. Success guaranteed!
wurstcircle.com
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Brilliant link there, I have subscribed to his YouTube channel as a result, really great stuff! Thanks for sharing the link, a great input to this thread :tiphat:
Kindest regards, Olaf
 
I normally use 1/3 pork belly. I made some venison sausage rolls today for our Boxing Day shoot using the Weschenfelder firecracker sausage mix and added some mango chutney. Everybody commented how good they were and wanted to know where I got the sausage mix.
 
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