4.5kg Sausages And New Fathers Day Gift

[AndrewQLD]

Opened up my new sausage stuffer today thanks to my kids. It's a 5 kilo unit and it's sooooo easy to use. Pumped out 4.5 kilos of snags in about 10 minutes after grinding, my son Thomas gave me a hand ( being Fathers day) but could easily have done this by myself, such an easy extrusion, no effort at all.
Here's some pics of the morning, this was happening while I was brewing a Bosuns as well.




The pink sausages are Italian casalinga and the brownish ones are Kransky with tasty cheese chunks.

Andrew

 

[theMISSIONARY]

Drooling!

Is that a LEM stuffer? do you know what size it is....when ive got the money its high on my list of things to get

 

[Duff]

Wow, Andrew that looks the goods. Love to see the details of the unit.

Cheers.

 

[gregs]

Now thats a bloody nice picture Andrew, Im so jealous, happy farthers day.

 

[mrpolly]

Very nice. Whats the recipe for these? if its not a secret.

 

[AndrewQLD]

Here's the Ebay link stuffer , I know it's from China (so kill me) but the quality is excellent, all s/steel including the funnels, I got mine for $259.00 plus postage. And there is nothing that compares ATM here in Aus.

MrPolly, I'll post the recipes up tomorrow ( had a couple too many tonight) we just finished having dinner and everyone loved them.
I'm so full ATM of snags and German beer I might explode!

 

[jdonly1]

They look great mate,well done

 

[tcraig20]

Mate, that's sweet as, almost makes me want to have kids!

Ive been looking at stuffers on ebay for a while, but Ive always been worried about quality. I'll add the seller to my favourites list in case I ever get rich (AG gear first - we have to have priorities!)

 

[mrpolly]

MrPolly, I'll post the recipes up tomorrow ( had a couple too many tonight) we just finished having dinner and everyone loved them.
I'm so full ATM of snags and German beer I might explode!

Thanks Andrew I love Kransky, can eat them till I feel sick

 

[AndrewQLD]

Italian Casalinga

1.5kg pork shoulder with fat
500g Rump with fat
10 cloves garlic, crushed
2 teaspoons red pepper or Chilli flakes
2 teaspoons fennel seeds, crushed
1/2 teaspoons thyme
3 bay leaves
1.5 tablespoons salt
.5 tablespoon black pepper
1/4 teaspoon nutmeg
250ml iced water
Grind meat through a coarse plate, mix in spices and grind through medium plate, emulsify really well. Stuff as normal.

The Kransky sausage I cheated and used a premix h34r: from Bake and Brew and I added 250g tasty cheese to 2 kilo of meat. This is a really nice premix that tastes very authentic.

And here's a better shot of them together, the red ones are the Italian casalinga


Cheers
Andrew