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tahir
Joined: 28 Oct 2004
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Location: Essex
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Bugs
Joined: 28 Oct 2004
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tahir
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twoscoops
Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
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 Posted: Tue Feb 22, 05 4:46 pm Post subject: |
 
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[quote="tahirJust to clarify the basic requirement is just for fatty meat, yes?[/quote]
No, not in my opinion. I would use 70% lean meat and 30% of a fatty cut (like breast of lamb) so the fat content of the finished product might be 6% or something. Don't worry about it too much.
The process from start to finish is roughly as follows.
Cut your lean and fatty meat into chunks that will fit in your mincer. Also chop onions, peppers or any other seasonings that you might want to mince with the meat. Prepare your spices etc into the quantities you will use grinding in a pestle and mortar/blender, and get the bag of casings out, next to the sink. Assemble your mincer and mince the meat into a large bowl. Add the seasonings and 1 cup of fine breadcrumbs/oatmeal per kilo of meat. Mix in your seasonings or spices, and take the grinder out of your mincer and replace with stuffer nozzle.
Cut a length of casings from the salt they are packed in, and put into a bowl in the sink, covering with water. Slosh them about for a minute and then leave for five. When you come back to them rinse some water through the entire length. Now thread the casing onto the stuffer nozzle, and when it�s all on tie a knot in the end. For the filling part you will need a cork with a needle stuck into it. Now start the filler again, and slowly stuff the meat mixture into it. Try and fill the casings as slowly as possible, to retain control, and while you are doing this use the needle to prick any air bubbles. When you have reached the length of sausage you want place your thumb and forefinger either side of the sausage and gently make a gap, then twist to form a link. Repeat until you�ve used all of the mixture, though you may need to soak more casings. If it�s all too confusing come �round to mine Sunday morning!
If I�ve missed anything I�m sure someone will correct me. |
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tahir
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twoscoops
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tahir
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Rob R
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N.V.M.
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mochyn
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Treacodactyl
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Gertie
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Treacodactyl
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alison
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N.V.M.
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. I'll speak up in future:
Put in as much garlic as you can stand, and use a standard sausage recipe (ie a little bit of filler, we use about 5% breadcrumbs and beef suet if your meat is not sufficiently 'marbled'), although I'd prefer to use a hind quarter cut of your choice, coarsely minced. If you chose a forequarter stewing meat, you'll be better off slow cooking, whereas a hind-quarter sausage will be more versatile. Some of the classic beef burger 
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