[FONT="]Today i was over at my local butchers at the crack of dawn,
Having shot rabbits for them for a long time now, and them getting a thriving business from this, l finally asked for a favour to make some sausages!
I started off last night taking the two deer out of my chiller (Munty Doe and Roebuck) skinning and butchering them....All the meat was included except the haunches from the Roe (these were steaked!).
So l went over to the butchers this morning with 40lb of venison and 3lb of mixed frozen summer fruits (blueberries/blackberries/cranberries). We started off by preparing the meat in two batches with some additives (these help the fats breakdown - to create the elasticity effect i was told, it also gives a sausage flavour), then the 5lb of pork belly was added to the two batches, and again mixed in. This was then left to stand for 5-10mins (tea time!) - then both batches were run through the mincer. After this each batch had 2lb of rusk added/mixed and about 2pints of water added. Then mixed again, then finally put through the mincer again.
After both batches were put through the mincer, they were then loaded into the sausage making machine (their one is a piston driven ram jobby!)
After the first two hog 'skins' were run off (about 3-4m) l was then shown how to rack sausages (very difficult to explain - yet very easy to do once l got the hang of it) then l had a got on the next two skins filling. Once we had piped all the skins, racked all the sausages, we clean up a bit and unbeknown to me they had cooked some of the filling that was wasted on the fist batch, which we all shared over tea!
240 sausages later, l left with them hanging in their cold room for me to collect when they've matured in a couple of days![/FONT]
Having shot rabbits for them for a long time now, and them getting a thriving business from this, l finally asked for a favour to make some sausages!
I started off last night taking the two deer out of my chiller (Munty Doe and Roebuck) skinning and butchering them....All the meat was included except the haunches from the Roe (these were steaked!).
So l went over to the butchers this morning with 40lb of venison and 3lb of mixed frozen summer fruits (blueberries/blackberries/cranberries). We started off by preparing the meat in two batches with some additives (these help the fats breakdown - to create the elasticity effect i was told, it also gives a sausage flavour), then the 5lb of pork belly was added to the two batches, and again mixed in. This was then left to stand for 5-10mins (tea time!) - then both batches were run through the mincer. After this each batch had 2lb of rusk added/mixed and about 2pints of water added. Then mixed again, then finally put through the mincer again.
After both batches were put through the mincer, they were then loaded into the sausage making machine (their one is a piston driven ram jobby!)
After the first two hog 'skins' were run off (about 3-4m) l was then shown how to rack sausages (very difficult to explain - yet very easy to do once l got the hang of it) then l had a got on the next two skins filling. Once we had piped all the skins, racked all the sausages, we clean up a bit and unbeknown to me they had cooked some of the filling that was wasted on the fist batch, which we all shared over tea!
240 sausages later, l left with them hanging in their cold room for me to collect when they've matured in a couple of days![/FONT]
