Sausage Making
- Thread starter Glaucus
- Start date
, also looking for Laksa leaves And rice paddy herb(ngò om)
Painless, phoned me, took card details. Asked if I had any questions. Being delivered Wednesday. Same day the hog skins and blood is turning up. Now they have my card, can order purely on line, unless I want to change payment.
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Boerewors
This recipe
http://www.biltongbox.com/boer.shtml
beef Mince
Pork and back fat
Spices, extra chilli
Mixed together
Sausage, its on a large dinner plate and well you cant see the plate
Bad attempt and individual sausages
This recipe
http://www.biltongbox.com/boer.shtml
beef Mince
Pork and back fat
Spices, extra chilli
Mixed together
Sausage, its on a large dinner plate and well you cant see the plate
Bad attempt and individual sausages
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Surprisingly easy, by no means perfect, but it'll do. Towards the end I over stuffed, and putting the twists in was extremely hard, due to no slack.
But actually I was very surprised by how easy the whole affair was. Or should I taste it before saying that.
But actually I was very surprised by how easy the whole affair was. Or should I taste it before saying that.
Off eBay. As well as the spice labels. Labels ontop as well, so you can put them in a draw and instantly s what it is, rather than picking each bottle up.
With a mincer/stuffer,
Casings
http://www.sausagemaking.org/acatalog/Hog_casings.html
£6.90 for 25yards.
Meat I got from Devon rose, 1.5kilo of beef, then work out the qauntities from that.
About £20
Add postage on top.
Already had spices.
The casings are very roboust, sheep skins are meant to be better but very delicate.
Stuffing by hand no idea, best bet you-tubing it to find techniques.
BBQ'd them last night round a mates after fence building all day. Very good indeed, they didn't explode, the hog casings were nice and tasted great. IMO needs more spice mix/seasoning. Also need to look at some other boewore recipes, I felt a flavor was missing.
No photos, however still got 8 left in the freezer so when I cook them I'll try and remember.
People should try making there own, as I said surpringly easy. Need to stuff them slightly less and twist more carefully as they where all random sizes.
The other two sausages I had planned are on hold, been so busy, didn't get round to making them and the meets gone off
sad days, what a waste of money.
And I absolutely have to make dragon sausages (leek and chilli) , heavy on both.
Stuffing by hand no idea, best bet you-tubing it to find techniques.
BBQ'd them last night round a mates after fence building all day. Very good indeed, they didn't explode, the hog casings were nice and tasted great. IMO needs more spice mix/seasoning. Also need to look at some other boewore recipes, I felt a flavor was missing.
No photos, however still got 8 left in the freezer so when I cook them I'll try and remember.
People should try making there own, as I said surpringly easy. Need to stuff them slightly less and twist more carefully as they where all random sizes.
The other two sausages I had planned are on hold, been so busy, didn't get round to making them and the meets gone off
sad days, what a waste of money.And I absolutely have to make dragon sausages (leek and chilli) , heavy on both.
I think you're right there, we do seem like a bunch that like heavy seasoning.
But that's also beauty of cooking yourself, don't have to cook for lowest common denominator and can adjust to your own preference. When I do it again I think I would go as much as extra 50% spice/seasoning and see what that's like as well as try and find missing ingredient.
But that's also beauty of cooking yourself, don't have to cook for lowest common denominator and can adjust to your own preference. When I do it again I think I would go as much as extra 50% spice/seasoning and see what that's like as well as try and find missing ingredient.
http://honest-food.net/wild-game/ve...l-recipes/antelope-or-goat-longaniza-sausage/
Mu scales are bust so guessed weights.
4kilos of goat trim £12
About 1kilo of fat trimmed off.
One of the best bits of kit I own.
As well as a metal bowl frozen into a plastic bowl to keep everything ice cold.
Coarse mince with flavours added
Gone through on a fine mincer
Taste it, bit crunchy I had the idea of using dried onions instead of breadcrumbs rusk, so added some more vinegar and wine and well hopefully after sausages have stood for a few hours the dried onion will soften massively, otherwise these could be a fail, still experimentation gets us places.
Thread your natural Hog casings
Sausages
Spread out on a rack or hang up to dry
Mu scales are bust so guessed weights.
4kilos of goat trim £12
About 1kilo of fat trimmed off.
One of the best bits of kit I own.
As well as a metal bowl frozen into a plastic bowl to keep everything ice cold.
Coarse mince with flavours added
Gone through on a fine mincer
Taste it, bit crunchy I had the idea of using dried onions instead of breadcrumbs rusk, so added some more vinegar and wine and well hopefully after sausages have stood for a few hours the dried onion will soften massively, otherwise these could be a fail, still experimentation gets us places.
Thread your natural Hog casings
Sausages
Spread out on a rack or hang up to dry
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Yet again tasted good but texture is still far to grainy and doesn't bind.
I'm ee ping the meat ice cold when grinding/stuffing so I don't think it's that.
The one thing I did see on dinners, drive ins and dives is that after grinding they stuck it in to a food mixer with a paddle and used that for about 10minutes.
Has anyone ever got sausages with a good texture what's the secret?
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I very much doubt it's lack of fat, there's still huge amounts of fat left.
Also same texture on the other sausages which had added pork back fat in them.
I really do think its something to do with the grinding.
I also know salt massively affects binding, but it had a fair bit of that in it.
I'll have to give the mixer method a try.
Also same texture on the other sausages which had added pork back fat in them.
I really do think its something to do with the grinding.
I also know salt massively affects binding, but it had a fair bit of that in it.
I'll have to give the mixer method a try.