Home Made Sausages

Nightglow · 27 Feb 2013 at 11:07

Has anyone made their own home made sausages', is it worth making them?

Been having a early spring clean, & found a electric sausage maker I bought some time in the last century.

Obtaining the Hog casings is easy, just wonder whether it's worth all the effort to make them.

randomshenans · 27 Feb 2013 at 11:44

I liked it, it was fun! Probably do some more thinking about it! Piece of cake to make too.

FrenchTart · 27 Feb 2013 at 12:15

There are a few threads in here already. Sadly all the pictures in mine were lost during a server upgrade :/

It's a lot of effort to make them but you do get a very good quantity of really awesome sausages. It's a lot easier with at least two people working together and quite a fun social activity.

Glaucus · 27 Feb 2013 at 12:54

Pics about halfway through,
http://forums.overclockers.co.uk/showthread.php?t=18407545&highlight=Pork+fat+username_Glaucus

Is it worth it? Depends, it's fun and you have total control. Means you can get them how you want, flavour and texture you want. It's not cheaper though.

mranderson · 27 Feb 2013 at 12:56

At least they have some meat in them instead of 20%

Nightglow · 27 Feb 2013 at 13:23

And it won't be horse.

Martynt74 · 27 Feb 2013 at 13:38

I've always been put off because my mum once made some years ago and used lean mine in an attempt to be healthy.

Tasted dreadful and dry because of the lack of fat

mranderson · 27 Feb 2013 at 13:39

Marvt74 said:
I've always been put off because my mum once made some years ago and used lean mine in an attempt to be healthy.

Tasted dreadful and dry because of the lack of fat

and tons of salt

FrenchTart · 27 Feb 2013 at 13:41

Nightglow said:
And it won't be horse.

I wouldn't be surprised if Glaucus makes some horse sausage in the near future tbh

(which would be awesome I imagine)

Glaucus · 27 Feb 2013 at 13:49

However unlikely. Due to hardly anyone selling it which means price and I doubt they'll hold up to my new strict standards.

R.P.L · 27 Feb 2013 at 14:08

I want to do this. Planning to buy a meat grinder this year so I can control what goes into my burgers and sausages (he says while digesting a McD's

).

Nightglow · 27 Feb 2013 at 14:29

I'm wanting to make some bison sausages, lucky for me there is a bison farm not far from me, & they have a farm shop.

The meat isn't exactly cheap, & ready made bison sausages are £6:10p per lb.

http://www.bisonfarm.co.uk/info.htm

FrenchTart · 27 Feb 2013 at 14:36

Nightglow said:
I'm wanting to make some bison sausages, lucky for me there is a bison farm not far from me, & they have a farm shop.

The meat isn't exactly cheap, & ready made bison sausages are £6:10p per lb.

http://www.bisonfarm.co.uk/info.htm

I can't imagine him making good sausages tbh.

Uncle Petey · 27 Feb 2013 at 14:57

Very worth it.
My mum's been making loads using the sausage maker attachment on a Kenwood chef.
She's got it down to an art now.

If you need any hints and tips, let me know and I'll ask

Oh, and as someone said, it's easier with two people. One to push the meat down and the other making sure the sausages come out evenly.

D.P. · 27 Feb 2013 at 15:50

Glaucus said:
Pics about halfway through,
http://forums.overclockers.co.uk/showthread.php?t=18407545&highlight=Pork+fat+username_Glaucus

Is it worth it? Depends, it's fun and you have total control. Means you can get them how you want, flavour and texture you want. It's not cheaper though.

I agree with this, it is fun and you can control the extract taste, but it is more expensive than buying high quality sausages from a butcher. I find the cost of the pork to be about the same as the same wight of sausages, but the skin is quite expensive to get hold of.

randomshenans · 27 Feb 2013 at 15:54

In terms of fat, you do need a good amount, either in the cuts of meat, or by mixing in fat to it too.

We mainly did it as we can't get English proper sausages here, and you forget how you miss these things!

Orange squash I miss you so!

Nightglow · 27 Feb 2013 at 19:00

D.P. said:
But the skin is quite expensive to get hold of.

Been looking for hog casings, & found a place, which I didn't consider too expensive, p&p has to be added though.
Apparently 28-35mm is the ideal size for the breakfast and bbq type sausage.

Hog Casings For Thick Sausages
PREMIUM CASINGS 32-35mm 2 Spools - 25yds@£9.50p

ENGLISH HOG
(Approx. 38mm, our most competitively priced hog casing) 3 Spools- 35yds @ £9.95p

Using 25 yards, should make 152 about 6"sausages.

Haircut · 27 Feb 2013 at 23:16

I've made them a few times and of you're doing pork sausage then you do need a decent amount of fat.
I've done chicken sausages made with ground thigh meat without any extra fat and they tasted great though. Just added some salt and garlic and they turned out really well.