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  • making your own sausages

    i have been making venison sausages as my juicer came with a mincer attachment and sausage nozzle. i got some sausage skins from the butcher. i dont usually like sausages as the ones in the shops always have some from of grain in them. i made these with just venison, onion, garlic, salt and spices and they are super yummy. it is kinda like the world is my oyster now as i am having so many ideas of flavour combos i can do.

    does anyone else make their own sausages? anyone tried making salami? good recipes?

  • #2
    Making sausage is a great way to know exactly what is in your sausage. I do make my own fresh and cured sausages, as well as bacon. That being said, I read 5 or 6 books on the subject before I made any sausages. I recommend any of Stanley Marianski's books. The one I learned the most from was his book "Home Production of Quality Meats and Sausages". He also has a pretty good book on smokehouse construction etc.

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    • #3
      I really want to do this too, but I've found that "gluten free" sausages (which I buy from my local organic / pasture fed pork farm) are tougher / less succulent. Can I use something like cooked white rice or mashed potato to mix into the meat for succulence, or does extra fat work?

      I have the mincing (grinding) /sausage making attachment for my Kenwood Chef and really would love to make some. All advice much appreciated!!!
      Last edited by breadsauce; 10-08-2012, 04:12 AM. Reason: typo

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      • #4
        I made some veinison sausage last year but did not add enough fat and when cooked, it was dry and kind of tough. Try using @ 20% fat by weight to make your sausage juicier.

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        • #5
          Originally posted by seaweed View Post
          i have been making venison sausages as my juicer came with a mincer attachment and sausage nozzle. i got some sausage skins from the butcher. i dont usually like sausages as the ones in the shops always have some from of grain in them. i made these with just venison, onion, garlic, salt and spices and they are super yummy. it is kinda like the world is my oyster now as i am having so many ideas of flavour combos i can do.

          does anyone else make their own sausages? anyone tried making salami? good recipes?
          I have made them before with venison and other meats. I can tell you that wild venison is so lean that I would cut in some fatty cuts of pork or beef to improve taste and texture. My butcher friend tells me he does a 60-40 mix of venison to pork. I know it sounds like a lot of pork, but it is hard to make a decent sausage without some added fatty meats. My favorite way to punch up my sausages is with fresh garlic and jalapeno peppers.

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          • #6
            i made mine with the meat off the ribs of the deer. it was quite fatty. i didnt add any grains at all. i fail to see the point. when i cook them, fat comes out and they definitely arent dry. i do cover them while they are cooking as i have a mental smoke alarm in my house and only stab them to release the juices when they are almost done.

            I have the mincing (grinding) /sausage making attachment for my Kenwood Chef and really would love to make some. All advice much appreciated!!!
            you will need a sausage stuffing attachment too which is just a funnel that goes on the end of the mincer. you put the sausage casing over the end of it. it can be quite a trick getting the meat into the skin in a neat and tidy manner, but it is just practise.

            trying venison, sage and juniper next.

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            • #7
              I read 5 or 6 books on the subject before I made any sausages.

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              • #8
                i just googled recipes. i figured it was doable as we have had sausages way before we have all those chemicals they add to sausages and salami.

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                • #9
                  I volunteered with a local guy who makes artisanal cured meats and sausages. It was a great learning experience. Now I just need some equipment!
                  http://www.theprimalprepper.com - preparing for life's worst while living for the best

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                  • #10
                    did he use special equipment or just the standard mincer and sausage stuffer?

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                    • #11
                      Standard stuff, but professional sized.
                      http://www.theprimalprepper.com - preparing for life's worst while living for the best

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                      • #12
                        I made some fantastic breakfast sausages with pork belly, shoulder, and smoked bacon, plus a few mild spices - white pepper, sage, and maybe a touch of fennel? They were so good, they didn't last long. I need to make some again!

                        We also tried to make African Boewars sausage and polish sausage. They were good, but the texture wasn't quite right on them.
                        Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                        http://www.krispin.com/lectin.html

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                        • #13
                          i find the texture of brought sausages changes depending on who has made them anyways. my kids, for example, wont eat any of our local free range pork places sausages as they are gritty. they also happen to have maize flour in them so it will be pretty awesome to be able to make my own. fennel in sausages is pretty tasty. i put some fennel and some anise in one lot. it's such a good thing to be able to do as you can make any mediocre fatty cut into something tasty.

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                          • #14
                            I make my own sausages using the Italian poaching method. Whizz fatty mince, onion, garlic and whatever seasoning you want in a processor. Divide into equal size pieces - 60-65g works well (2-3ozs?). Roll into a sausage shape, roll tightly in foil and twist the ends like an old fashioned sweet (candy?).

                            Poach in boiling water for 4 minutes. Drain, unwrap and fry in a pan with good fat, or cool and freeze. Thaw and fry.

                            I am making pork and rosemary, pork and smoked parpika (like chorizo) and beef and chilli this morning.

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                            • #15
                              i wonder if that would work with minced paua ( abalone ). i have a recipe somewhere for paua ravioli which uses wonton wrappers. cant do them so i did think about maybe sausage skinning them. they would be little sausages as paua is not as plentiful as beef or pork. but i may try that. you could poss even do it with baking paper and string of some kind if you didnt want to put tin foil on them? i shall have to experiment.

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