Sausagemeat

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Sausagemeat

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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Feb 06, 05 6:37 pm Post subject: Sausagemeat

This is (possibly) a very stupid question, but is sausagement just minced pig? If so, which bit? I want to start making my own stuffing, as we have lots of bread ends left over now we have the breadmaker (and it's so much nicer to make fresh bread!)

I'm not prepared to buy tescos sausagemeat (and it only seems to appear at christmas anyway) and my local pork supplier doesn't sell it without added sausage flaourings (which might be a cheaty short cut!) But as I'm going to buy a mincer anyway, if I knew which bit to buy, I could make my own out of local, ethical pork.

I presume it is then a very small step to making sausages. Hurrah!

sean
Downsizer Moderator

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

Posted: Sun Feb 06, 05 6:39 pm Post subject:
Fatty bits'n' pieces basically. Belly would work.

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Sun Feb 06, 05 9:16 pm Post subject:

As Sean says, fatty pork. We use one third fat to two thirds lean. You could get away with slightly less fat I think.
Belly is good. Our local butcher uses belly for us, and sometimes scrapes around other cuts to get the balance right.
Make sure that the mincer attachment is the right one and that your machine has enough power, otherwise the mincing really is a labour of love.
The other thing I have done in the past for stuffing is to take some good ehical sausages, remove the skins and use the meat.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Feb 07, 05 11:57 am Post subject:
We use half belly and half shoulder, with some breadcrumbs (say, 5-10% by weight). We also add salt and pepper. You can add what you like to be honest; some people add some bacon or ham, some people go for more lean meat less fatty, etc. If you're using fairly lean belly then you might want to not include any shoulder.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Feb 07, 05 12:01 pm Post subject:

Excellent. I can get nearly organic, free range GOS pork belly from a local farm for 3.30 a kg (sounds good to me!) I'm dithering about buying a mincer at the moment, I really like the cast iron ones (looks nice so could live on a shelf and save cupboard space) but only the red plastic one does sausages and pasta. Humph.

Actually, I expect if I asked nicely they'd mince it for me, but wheres the fun in that! and the farmers market's not till the 26th! humph again!

sean
Downsizer Moderator

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

Posted: Mon Feb 07, 05 12:03 pm Post subject:
Porkert make metal ones, and you can get sausage nozzles to fit them.

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