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Simple sausage making.

There's no great secret to making good home made sausages, after all, if I can do it, then anyone can. If there is a secret at all, then its to get a good recipe and to stick to it as best you can.
Here's a pictorial guide to a sausage making session that Karen and I had last week.

First of all, we started with 14lb of pork. It was basically the trimmings from the pigs that we had killed a few weeks back. They were home reared wild boar cross large black. Here's a picture of the meat before we minced it.

We minced it once.

We minced it twice.

This is the little mincer that we use. Originally it was bought as a complete sausage making kit but it really struggled to force the sausage meat into the sausage skins and so, we bought a sausage stuffer to lighten its work load.

We decided to split the minced meat into two portions, one of six pounds and the other of eight. The first sausage mix that we did was pork and apple. We followed a recipe posted by Midlandsman and then tweaked it slightly. The tweaking being more to do with what we had in the larder, rather than for anyother reason. I'll list the ingredients that we used and the quantities, so that you can adjust them for whatever quantity you decide to make.

Pork and apple sausages.

1) Six pounds of fairly fatty pork.

2) The bread crumbs from approximately 300 grammes of brown seeded   bread.

3) Two pounds of peeled cored and seeded cooking apples.

4) Approximately 300 grammes of our home pressed apple juice. You can add or subtract this quantity when mixing, depending upon how your mixture is looking.

5) To season the sausage we added about 60 grammes of the following mix.

48 grammes of salt
10 grammes of white pepper
3   grammes of finely chopped rosemary
2   grammes of dried sage.

Here are the ingredients.We put the peeled apples through the mincer.

The six pounds of mince was put into a mixing bowl and the ingredients steadily added and mixed. The apple juice went in as required to help the mixing process.

In goes the seasoning.

When the mix was of a nice damp consistency, we packed it into the sausage stuffer, making sure to push it down into the barrel in such away as to preclude any air pockets. This stufer was a brilliant buy and is a great piece of kit, which makes sausage making easy and enjoyable.

We buy our sausage skins brined from the butcher across the road from Karens clinic and usually soak them for an hour or two in water to remove most of the salt before making the sausages. The skins are then fitted to a nozzle which in turn, is fited to the sausage stuffer. Pressure is then applied to the sausage mix by turning the handle on the stuffer. The meat is extruded into the sausage skins . Its also very simple.

I can guarentee this recipe as a winner, because everyone who tried them at our recent party absolutely adored them. Once again, I must thank Midlandsman for putting us on the right track.

What did I do with the other eight pounds of mince ? I followed the recipe for Madras sausages in this old post and adjusted ingredient quantities accordingly.

Sausage making really is good fun and well wrth doing. If anyone has any queries all you have to do is ask for advice on the forum. I'm a real amateur but we have some experienced professionals on the forum. I know for they are only too keen to help the beginner. Why not have a go at making your own ? You'll love it.

I know this beginner is going to try to make those two recipes asap!  Thanks for sharing.

BTW- would you please explain the rusk to me.  Is this dried bread like croutons or is it non dry bread.  Or is it like stale bread.  Or is it like cracker meal.  Sorry for my ignorance.

Hi BB.
Rusk is a bought in product that professional butchers buy in for use in some recipes. We substitute bread. Its a way of bulking up ingredients and making them go further. There are many recipes for sausages that use neither.

You can also make your own rusk. A recipe is here:

If using bread having a bread:liquid ratio of 1:1 is the generally accepted method. With rusk, use 1:1½ to 1:2 rusk:liquid.


Thanks so much for the information.  I've seen several recipes I wanted to try that required rusk but I never fully understood what it was and was afraid I wouldn't do the recipe justice if I messed this up.

Thanks for the help.  Now I can try some different sausages.  Deer season is almost upon us and I have an axe to grind with those four legged trouble makers so the grinder will be quite busy this year.

Von, thats my mate Flatiron from NYS makes venison sausage and as far as I know, the only thing that he adds is a percentage of pork to get the fat content up on what is very lean meat.

I normally kill some pigs to blend with the venison or just add some frozen fat I keep in the freezer.  But these apple sausages have perked my curiosity and I'd like to follow the recipe as close as possible.  I've put various things in sausages but I would have never thought of apples.  Am also thinking of pineapple and possibly mimicking the taste of a sugar cured ham cooked with pineapple.  Sorry I digress.  Brown bread.  Would pumpernickle do cause that's the only brown bread I can buy.  Or should I make the rusk?

I tried a 100% venison sausage last year.............they were so dry it was like eating pencils  

They definately need a good percentage of fat to keep them moist. The last batch I made, I used a 50/50 ratio of venision to pork & that seemed to do the trick! I added about 5% rusk too  

The bread would be easier to start with.
I've put chopped tinned tomatoes and tomato puree into mine and i've even put a recipe on here that includes marmelade.

The bread/rusk is there not for bulk but to keep the moisture in the sausage - without it you have to use an unacceptable (by todays standards) amount of fat.  by using rusk you can reduce the fat content of your sauage down to about 20% and still have a moist sausage.

debbie wrote: using rusk you can reduce the fat content of your sauage down to about 20% and still have a moist sausage.

You can get it even lower and it still be juicy by using tapioca flour. It's a popular recipe on the sausage making forum.

Some butchers certainly put rusk into their sausages as a cheap way of making the meat go further.

You're correct but various forms of soy protein are the thing to use to really stretch the meat!

My wife uses bread in her meat loaf and I know a good burger joint that does the same.  I've just never used it but I've read a lot of recipes that call for rusk.  I always like to make a recipe exactly as its printed and taste it before I go tweeking it.

Personally I don't much care for deer sausage if its not fattened up with pork.  I'll trap or shoot some wild pigs and mix this in about 50/50 cause I just don't really care that much for deer meat.  To me, deer is about like a goat and if you look at all the people who only eat goat meat you'll see they are an unhappy bunch and are not very peaceful.  I think good pork sausages could bring world peace.  


Bodger, I'm on getting everything together to make the apple sausage and have most everything together - even RUSK - but I'm lacking 300 mm of your freshly squeezed apple juice.  Reckon you could next day me some for tomorrow?

Am also working a brine and a sauce for a briskett.  Hope to get this brined tonight and then I can put both in the smoker tomorrow.  I'm looking forward to tomorrows supper.  It ought to be good.  Can you give me a hint what the apple sausage tastes like?  Also, don't have any fresh apple juice.  Would it be ok if I use apple concentrate or would it be better is I used apple cider - not the hard stuff?  Thanks.

This is one taste report I can't wait to read.

Quote from N.Y. Times

"English guy, The Bodger, changes American eating habits with overnight Banger revolution"

Bazzer, I'm on a cooking binge today.  I've been messing with meat most of the day and preparing sauces and such.  Here it is 1:30 a.m for me and I still don't know if Bodger got the apple juice in the mail so I can start in the morning.  So far, I've cut wood for the smoker.  Well I kinda had to do that being a tree fell on the fence.  Then I cut the ham.  Made the spices for the apple sausages.  Apple sausages, who would have ever thought of that?!?  Made up a brine for a brisket.  Made up a rub for the brisket.  Next I gotta put the brisket on by 7:00 am so it will be ready by 11:00 pm if I'm lucky.  Of course the apple sausages will have to tide me over till its done.  Then I gotta go to work Monday morning.  Sh....t.  I need to retire or hit the lottery so I can spend my time doing what's important.

edit, Bodger, you don't reckon you could call him on the phone and ask him if its in the mail?

Well I kinda had to do that being a tree fell on the fence.

Well "BB" that's the end for you now. That makes you a real, genuine, OTGer now.
All sounds really scrummy though mate.

Looks like he's just got up. Ring, ring, Ring, ring.

Sorry "BB" no answer, I'll try over the gate.


He must have had some hard cider last night.  Might want to check the pub or the jail.  I think I had too much myself.

i can see you've got a lot to learn from us we've been eating pork and apple sausages for years, pork and blackpudding,pork and garlic, pork and sage etc

Any of those options would do the job. Sausages are quite often made here with what you in the States call hard cider. I don't think you'll be disappointed.

Here are the results of the smoke.

The upper right horizontal sausages are smoked apple, beneath them with a lighter color is the steamed apple, then the brisket then the vertical sausages I haven't determined a name for them.  They either need to be "train wreck" or "dam that decimal place".

I think I liked the steamed apple the best.  The smoked was good and I liked the skin texture better on it but the overall taste was better with the steamed.  Both were excellent though I'm just being critical.  

The brisket was to die for.  I think I'll make a thread about this while its fresh on my mind.  In my area we are big on pulled pork, ribs and chicken but brisket is not often cooked and I've been trying to master this cause I like it when its done right.

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