The Sausage Thread

[Thirsty Boy]

Thats impressive stuff Kirk - yeah ... recipes please. I'm looking to make some salami next weekend I think. Much smaller scale than that though. Maybe 4 or 5kg

 

[kirem]

These really are salamis, but we refer to them as sausages.

One recipe I have sworn not to reveal.

The other is just 2.25% salt and chilli to taste. fry some up and if needed add more chilli for taste.

Of course the chilli sauce that is added is also guarded.

 

[tcraig20]

Half way through making a batch of Len Poli's/Frano's Cumberland sausages:

http://lpoli.50webs.com/index_files/English%20Cumberland.pdf

Just waiting for the casings to soak.

Hats off to you guys making salami, Ive never had the space or the nerve to try!

 

[hairofthedog]

My sausages always end up dry. Is it just lack of fat? or is it too much/little iced water? maybe I'm not working cold enough?

Last batch were 2/3 pork neck, 1/3 gravy beef.

if your using pork neck its very lean you need to add 20% pork fat
or just use pork shoulder instead

 

[Fents]

if your using pork neck its very lean you need to add 20% pork fat
or just use pork shoulder instead

post some photos up of the ones you guys made the other day mate....

 

[hairofthedog]

1st batch for the season
pork shoulder with salt,pepper,chilli,paprika & pepper sauce

 

[Mercs Own]

Oh man Kirim what a weekend!! I would love to have the opportunity to be a part of that! And the sausages hanging!!!!!!

I made some Buffalo sausages the other day for a bit of a function and ended up blowing my poor old sunbeam mincer up!!! Some one lent mere their kitchen aid which was good but a lot slower than the sunbean. I will have to buy another mincer as I am planning to make 20 kilos of salami this winter.

Hairofthedog good work - a little early I thought for salami but the weather this weekend seems like it would be perfect!

Got a recipe for those and what skins did you use the salamis are so straight?

 

[kirem]

SBS approached the family a few years back to film the weekend.

I am still on a high from the weekend.

 

[Mercs Own]

SBS approached the family a few years back to film the weekend.

I am still on a high from the weekend.

Did they film it?

 

[kirem]

No. For a few reasons the family declined.

 

[hairofthedog]

merc the skins are natural ones but dried they are great to use as there much stronger than the wet/fresh ones hard to break
pork shoulder
27gms of salt per kilo
100gms of pepper sauce per kilo
paprika,pepper & chilli flakes to own preference

yeah i though it might be a little early to but it is winter & im planning on making a bigger batch in a couple of weeks these are just to tie me over

 

[stillscottish]

I just came across THIS site for home butchery supplies.
They're not new but I haven't come across them before.

Time to get snagging.

Campbell

 

[Steve]

Anyone had a go at black pudding? You sausage and salami guys are making me so jealous. I grew up eating real scottish black pudding with my grand parents and it was delicious.
Cheers
Steve

Edit: http://en.wikipedia.org/wiki/Black_pudding

Deep fried, battered black pudding :icon_drool2:

 

[tcraig20]

Here's my last couple of batches, made a few weekends ago.

Both beef sausages, one made with Len Poli's beef and garlic sausage , the other the same but replacing the parmesan with 250g mozzarella. The parmesan ones are great, the mozzarella ones are a little lacking - I'd add some chilli if I made them again.

I like these on hot dog buns with mustard.

Excuse the ugly bugger.

 

[Renegade]

Looking at the Cumberland sausage post, what role do ice cubes play in the production of snags ?

Sorry to take the discussion elsewhere, but this is the almighty sausage thread, and has already taken a lot of twists & turns.

 

[tcraig20]

Looking at the Cumberland sausage post, what role do ice cubes play in the production of snags ?

Sorry to take the discussion elsewhere, but this is the almighty sausage thread, and has already taken a lot of twists & turns.

Water/stock/wine/beer is usually added to sausages that contain bread or rusk to prevent them becoming too dry. Ice cubes can be used instead of water - it helps keep the mixture colder, makes stuffing easier and decreases the chances of nasties taking hold in the mix.

 

[Renegade]

Thanks James.

 

[Renegade]

Guess who was given a mighty fine present late last night ? Not only did Mrs. Renegade present me with an early birthday gift of an electric mincer (the Sunbeam FG5600) but also a few meters of casings, some marinanted beef, a few chicken thighs and even some reserved bread crusts saved from old loaves, so I'm ready to start pushing out snags this weekend. Woo-Hoooooooo ! I'm chuffed.

 

[Mitternacht Brauer]

It must have been something in the air .I got one aswell . I went straight down to the local butcher and had a chat . Casings on the way and his fav recipe for a few bottles . Tommorrow is the day for me to grind some out .

Buster

 

[tcraig20]

Guess who was given a mighty fine present late last night ? Not only did Mrs. Renegade present me with an early birthday gift of an electric mincer (the Sunbeam FG5600) but also a few meters of casings, some marinanted beef, a few chicken thighs and even some reserved bread crusts saved from old loaves, so I'm ready to start pushing out snags this weekend. Woo-Hoooooooo ! I'm chuffed.

Score!

Glad to see you got there. If you need more casings, these guys are by far the cheapest Ive found:

http://www.mblsa.com.au/