Sausage Time!

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Sausage Time!
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jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Fri Dec 17, 04 7:56 am Post subject:
So Cab did you make them? I'm off (by car) today to the Butchers to get the Pork for sauasge and bacon making jema

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Fri Dec 17, 04 8:06 am Post subject:
we try to make sausages tommorrow the plan is to make sausages and have toad in the hole

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Dec 17, 04 10:55 am Post subject:
I reccomend that we get to the Butchers -early- on Saturday, before town becomes Hell on Earth.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Fri Dec 17, 04 10:57 am Post subject:
Well I have streaky and back bacon curing with my new salt petre and a few pounds of minced belly for some sausages, the casing are soaking to remove the salt. jema

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Fri Dec 17, 04 11:04 am Post subject:

Cab wrote:

I reccomend that we get to the Butchers -early- on Saturday, before town becomes Hell on Earth.

definitely, I guess we want to be in for 9ish

what will we need

say

1kg shoulder
1kg belly pork
sausage casings
bones to make stock for gravy

are we going to add bread crumbs or something like that

for flavouring, we have plenty of leeks, apples and mustard powder depending on which way we want to go

I may need more plain flour but I have a suspect feeling I may have mixed up my SR flour with my plain but I don't know how best to figure that one out

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Dec 17, 04 11:05 am Post subject:
Did anybody see the cheesy sausage on Full on Food the other night?

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Dec 17, 04 11:28 am Post subject:
Bagpus, we'll have at least some breadcrumbs in our house, we always have some stale bread left over. On Saturday that means that the starlings and the sparrows will just have to go hungry! I might see what cuts of game he also has; the idea of bunny and fat belly pork appeals to me, as does the idea of maybe doing some beef sausage.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 11:34 am Post subject:
Now I'm really hungry, especially seing as I had a load of wine last night (and watched Ned Kelly - now there's a couple of hours of my life I'll never get back. Wish I'd watched The Price of Prawns instead). I feel some game sausages coming on over the weekend.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Dec 17, 04 12:44 pm Post subject:
Right, I fancy a go at sausages, obviously no pork. Where do I start? Can i get veggie skins? And what can I knock up using chicken, lamb, beef or a combination?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Dec 17, 04 1:00 pm Post subject:
You can get ox runners, but they're huge. Lamb or mutton would be good for merguez with harrissa. I've never had a beef sausage that I really liked, but maybe I've never had a good one. Someone must make veggies skins out of cellulose or something.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Dec 17, 04 1:02 pm Post subject:
What about beef chicken and mushroom or something?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 1:05 pm Post subject:
As far as I am aware there are no vegie skins. Even the collagen ones that Ascot sell as veggie are not, so I have been told. You can get sheep's casings, so ask your normal halal butcher. For rusk you can use breadcrumbs or oatmeal, and then the world is your oyster. Start with some simple combinations, like plain beef, merguez or tarragon chicken, and then start experimenting.

scarecrow

Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North

Posted: Fri Dec 17, 04 1:07 pm Post subject:

I'm after a sausage stuffer. I've looked all over the place and a decent piece of kit seems to cost hundreds.

I've seen something from Ascot
https://www.ascott-shop.com/item3221.htm at 42 quid but it looks a little plasticy and flimsy to me.

Anyone treid this one, or know of alternatives.

And before anyone come up with a smart alec answer of how they use a funnel or something, I reckon I'd split more casings than I filled!

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Fri Dec 17, 04 1:07 pm Post subject:
So what would i use for plain beef? What cut and what additions? Oh and can i get a sausage attachment for my chef?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri Dec 17, 04 1:11 pm Post subject:

Scarecrow - I have a Eko FW2684 mincer and stuffer from

www.sausagemaking.org

Which does the job. It isn't cheap (it has just gone up to about eighty quid) but I like it. Nice and simple, though I wouldn't say that if I didn't have a dishwasher!

Tahir - Just a cheap cut, maybe braising steak, but half as much again (so 30%) of a nice fatty cut. Can't think of a fatty beef cut off the top of my head. Add some spices of your choice and away you go.

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