Over the Gate

bodger · Posted: Sat Feb 10, 2007 4:36 pm Post subject: Full on Sausage making

We are going to make ten pounds of Dexter Beef sausage tonight.
As long as my OH doesn't put a greasy thumb on the lense, there's going to be a rough guide as to what we do, along with compulsory photographs.

We kicked in with about 8lb of Dexter stewing beef and just over 2lb of boned belly pork.

We then proceded to put it through an electric meat mincer that Scout bought me last Christmas.

Our Rob the reluctant film star. Thats him putting the belly pork through.

Once we had minced the meat twice and mixed the ingredients together we put the mince into this sausage stuffer and pushed it into the sausage skins

The start of the process . How to do it would simply need a very short video clip and I havent got one

We made three different types of sausage tonight and here they are hanging up to dry for a bit. We have a few of them in the Rayburn as I speak and I'm just killing a little time showing you what went on while they cook

Yummy.

Here are a couple of recipes that I've thought up and used to good effect

For a nice Madras Sausage

You need
4lb of skinned and boned belly pork
3 chopped onions.
1 table spoon coriander seeds
1 tea spoon of black pepper
1 table spoon of chilli powder
1 teaspoon of cinnamon
4 oz of desiccated coconut
1 Heaped table spoon of curry powder
1 level tea spoon of tumeric
A woosh of salt to taste .

You do .
Put the belly pork through the mincer once
Mix all the ingredients and the mince
Put the mixture through the mincer again .
Put all of it into the sausage skins .

Heres the second one
3lb of boned belly pork
3 skinned and chopped onions
3 peeled and cored desert apples from the fruit bowl
Bread crumbs from 8 slices of brown bread.
Half a tube of tomato puree

THE SPICES. It depends how you like your sausages . You can tone it up or tone it down to suit your taste . I put in -

Table spoon of Paprika
Table spoon of Cayenne
A sprinkling of cracked black peppers
a teaspoonful of fennel seeds
A good woosh of salt to taste !

All the above ingredients were put into a bowl and mixed. Then the mixture was put through the mincer twice before being put into the skins.

Dunk · Joined: 10 Feb 2007 Posts: 1549

oooh i'm jealous ... are you doing the spicy ones?

Mrs Brownbear · Joined: 10 Feb 2007 Posts: 3 Location: Devon

The first sausages I have ever made improved in flavour and texture after two days in the fridge.

The left over minced pork made a delicious old-fashioned pork pie. Not knowing where to find a reliable recipe I turned to Gary Rhodes. It is tricky to roll out the hot crust pastry in time for lining the tin, but otherwise it is easy.

I am am an amateur in all matters rural, but I am trying to learn.

Tomorrow I am investigating shooting with a rifle.

Wish me luck - I will need it!

Dunk · Joined: 10 Feb 2007 Posts: 1549

Good luck, you are braver than I am. You must let us all know how you get on

fish · Joined: 10 Feb 2007 Posts: 2597

i like the sausage machine ! how much ?where from? can i have yours if you die? :lol:

bodger · Posted: Sun Feb 11, 2007 10:08 pm Post subject:

£70 .00 and only the good die young !

Issy · Joined: 11 Feb 2007 Posts: 660 Location: Somerset

Fish wrote

prodigal2 · Posted: Fri Jun 29, 2007 1:06 pm Post subject:

If you have a Kenwood chef you can buy a attachment for making sausages;

http://www.electricshopping.com/s...ausage-and-kebbe-maker/index.html

It does mean you don't need to find space for yet another appliance

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Toodle pip

Stonehead · Joined: 17 Jun 2007 Posts: 94

Electric mincer? What a wimp!!

We do about 50lb of pork at a time using a cast iron hand mincer. It takes about two 12-hour days to make enough sausages for about four months.

Oh, and here's a recent how to on my blog. A few more details from an earlier effort can be found here, while our favourite recipes i for breakfast sausages.

I hope nobody minds the links, but I haven't time to transcribe everything here.

prodigal2 · Posted: Fri Jun 29, 2007 2:28 pm Post subject:

I think I take my hat of to you for doing it by hand

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Toodle pip

Lloyd · Joined: 29 Mar 2007 Posts: 3255 Location: bs36

I too use a hand mincer that my grand mother owned since before WW2. That said, I do it for fun about once a year in smallish quantities. I use a lemonade bottle neck to load the skins, but am quite taken by the Kenwood attachment mentionned above.

debbie · Joined: 17 Feb 2007 Posts: 1747 Location: exmoor

And you can try one out in August Lloyd. we have both the kenwood and the hand crank sausage stuffer
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www.hiddenvalleypigs.co.uk
Gary Rhodes Local Food Hero South West Champion 2008. Berkshire Pig breeders and Butchery/pig processing and smallholding courses

Rick & Carol · Posted: Wed Dec 31, 2008 5:13 pm Post subject:

We just brought the identical sausage stuffing machine for our christmas pressie & we're very impressed/ Only trouble is I can't really see our hand mincer keeping up the pace now, she's been hard work making up big batches of burgers on occasion over the past year. The electric mincer you show looks fab - advice please is it a good 'un

Justme · Joined: 10 Feb 2007 Posts: 1366 Location: Pwllheli

I have the same one & was using it to commercialy make sausages every month for about 6 months till we got a BIG mincer. Ok it did take a long time to mince the 100kg (about 4 hours, now takes about 20 mins) we did for each batch but it does show how reliable the mincer is. I would say that the mincer did over 700kg in that time.

Justme
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www.handmademeat.co.uk The plce for ethical tasty meat. Support smaller producers. Its cheaper than you think.

bodger · Posted: Thu Jan 01, 2009 7:58 pm Post subject:

The mincer that we bought is both a mincer and sausage making machine, but the motor was having to work excessively hard to stuff the sausage skins. By buying the stuffer, we have cut production time to a fraction and hopefully the mincer will last us much longer.
We made 10lb of sausage from start to finish in 45 minutes the other day using the two in combination.

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