Making sausages

beer enigma

Anyone make there own ?

I used to have a kit years ago but am now thinking of investing in a grinder with a sausage attachment, but seems to be loads of different ones out there.

twerg_85

I don't but would be interested to see what you go with in the end !

Without getting all the gear, you could probably make something closer to a pudding which is about as far as I've gone in the past.

F.

Dizzyblonde

Mod note: I've moved this into Cooking & Recipes, it's better suited to here.

If you do a search of this forum you'll find some old threads on the subject. They're too old to be revived but you might get some tips from them while waiting for replies.

Oat23

If you have a kitchenaid, you could get the grinder/sausage stuffer attachment for that. Saves you getting a separate machine.

Nekarsulm

Worth asking in the Shooting forum as well. ( In the Sports section of Boards)
Some guys there have their own sausage makers and will share recipies etc.

vicwatson

Need a supplier of natural casings in ireland, only one I could find was in gb.

CJhaughey

Check the Eastern European shops they often have the casings or can get them.
My local Supervalu has them from time to time in that section.
FWIW I have a mincer/stuffer and while it works OK, I feel the best way to stuff sausages is to have a dedicated sausage stuffing machine, you mix the mince spice etc up and fill the hopper, then you crank the piston down to fill the casings. The combination mincer/stuffer isn't as controllable as you can't fit all the mix into it and have to force handfuls of it in and use the stodger to push it down, this allows air into the mix and you can end up with sausages that have a lot of air in them.

beer enigma

Aldi had a food processor with a grinder & sausage attachment in their stores a few weeks ago at €150 but I saw yesterday they were reduced to €59.99 to clear, so may plump for one of them as my processor is on its last legs anyway !

I've seen dried natural casings for sale - I presume they work ok ?

CJhaughey

Andip wrote: »

Aldi had a food processor with a grinder & sausage attachment in their stores a few weeks ago at €150 but I saw yesterday they were reduced to €59.99 to clear, so may plump for one of them as my processor is on its last legs anyway !

I've seen dried natural casings for sale - I presume they work ok ?

Dry casings are cellulose, not natural.
Natural casings are sold salted and refrigerated.
I just bought a 10m pack of natural casings for 3.99 from Supervalu.
They are brought in by Maxela.

Carawaystick

Half pork belly, half pork chops or shoulder if the butcher has some when I go up at the last minute usually!
salt
breadcrumbs
dried onions
herbs/spices to taste - I use sage, fennel seeds, allspice, nutmeg, garlic, paprika the world is your oyster here.

skin the meat (if it has any)
mince the meat coarsely
mix in the salt and spices
mince finely.
Mix in the breadcrumbs

fry a teaspoon to check the seasoning - adjust if necessary, and check again.

switch the mincer blades for the sausage maker

make yer sausage.

beer enigma

CJhaughey wrote: »

Dry casings are cellulose, not natural.
Natural casings are sold salted and refrigerated.
I just bought a 10m pack of natural casings for 3.99 from Supervalu.
They are brought in by Maxela.

Thanks, certainly haven't seen them in Supervalu but must ask if they can get them in

CJhaughey

Try the Italian ones in this thread.
http://www.boards.ie/vbulletin/showthread.php?p=54774832
Let me know if you have trouble getting them, I could always send a pack to you!

nihicib2

would anyone have a recipe for beef sausages, I keep a few Dexter cows and have slaughtered one recently so he's in the freezer. Id love to make some sausages from the beef but wouldn't be sure about making them. Ive made sausages from my own pigs before but never from beef

Triboro

CJhaughey wrote: »

Try the Italian ones in this thread.
http://www.boards.ie/vbulletin/showthread.php?p=54774832
Let me know if you have trouble getting them, I could always send a pack to you!

Love the Italian ones alright... Got them recently in the English market in Cork, both the sweet and the spiced ones.Might give the recipe a shot and see how it goes!

CJhaughey

nihicib2 wrote: »

would anyone have a recipe for beef sausages, I keep a few Dexter cows and have slaughtered one recently so he's in the freezer. Id love to make some sausages from the beef but wouldn't be sure about making them. Ive made sausages from my own pigs before but never from beef

Beef needs to be mixed with fatty pork, on its own it is very dry in a sausage.
I think the best beef/pork mix is 2/3 Beef to 1/3 Fatty pork.
Personally I like the South African Boerwors as a Beef/pork sausage but there are others.
Traditionally these are made in one big spiral like a Cumberland sausage
http://mrsbutterfingers.com/?p=876

beer enigma

CJhaughey wrote: »

Dry casings are cellulose, not natural.
Natural casings are sold salted and refrigerated.
I just bought a 10m pack of natural casings for 3.99 from Supervalu.
They are brought in by Maxela.

Asked in my local Supervalu and drew a blank even with the supplier name, can I ask which store you get yours in as the manager said he'd give them a call

CJhaughey

Andip wrote: »

Asked in my local Supervalu and drew a blank even with the supplier name, can I ask which store you get yours in as the manager said he'd give them a call

Sorry, I didn't see this till now. Murphys Castletownbere.

Carawaystick

nihicib2 wrote: »

would anyone have a recipe for beef sausages, I keep a few Dexter cows and have slaughtered one recently so he's in the freezer. Id love to make some sausages from the beef but wouldn't be sure about making them. Ive made sausages from my own pigs before but never from beef

Mince some of the beef, and experiment with herbs/spices

Thyme/onion/garlic are the obvious ones.
mix a few spoonfuls up and fry the mix to check for taste.
Include some fat too.

BailMeOut

I make my own sweet Italian sausage out of necessity as it is near impossible to find in Ireland and it turns out great. I also find that sausage here is too finely minced/ground so when doing at home you can make a more coarse which is a lot nicer IMO.

Triboro

BailMeOut wrote: »

I make my own sweet Italian sausage out of necessity as it is near impossible to find in Ireland and it turns out great. I also find that sausage here is too finely minced/ground so when doing at home you can make a more coarse which is a lot nicer IMO.

Any recipe for that please?

MaceFace

Triboro wrote: »

Any recipe for that please?

This is the recipe I have followed dozens of times for Sweet Italian Sausage.

While I have not this one stuffed it yet, I use it generally with Pasta or in homemade burgers.

OldBean

Does anyone know where to pick up salt petre/curing salt in Dublin?

I've been wanting to make some more cured sausages, but haven't had much luck getting that pretty essential ingredient!

OldBean

Does anyone know where to pick up salt petre/curing salt in Dublin?

I've been wanting to make some more cured sausages, but haven't had much luck getting that pretty essential ingredient!

BailMeOut

MaceFace wrote: »

This is the recipe I have followed dozens of times for Sweet Italian Sausage.

While I have not this one stuffed it yet, I use it generally with Pasta or in homemade burgers.

This is the identical recipe I use and I think I found it here on boards. The amount of fennel however on it is wrong as 3/4 teaspoon is nowhere near enough. You need at least 2-3 teaspoons of fennel seeds but will depend on how new they are as their flavour degrades quickly in your cupboard.

great recipe and as MaceFace says works great on pizza although we mostly use in a tomato sauce with pasta.

kimokanto

Just discovered this thread today & thought I would share a goldmine of information I discovered

Be warned though, I ended up addicted & spent hours watching this !

https://www.youtube.com/user/TheScottReaproject

I bought natural hog casings vacuum packed in a brine solution from amazon.uk & same place had other bits n bobs for sausage making.
http://www.amazon.co.uk/gp/product/B00I45TVOY?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

I have made a fresh chorizo sausage which was tasty & this thread has reminded me to get back to exploring this.

Hope these links help.