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 Post subject: Re: Sausage making
PostPosted: Thu Jan 27, 2011 8:06 pm 
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Thank you, Thank you, Thank you SteveS.. Got my pressie in the mail today so tonight I take home the sausage making book and start reading, might even be able to make some snags for the friday BBQ tomorrow, will post picks of course... :D

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 Post subject: Re: Sausage making
PostPosted: Fri Jan 28, 2011 11:36 am 
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For not much EB, just returning the favor.
It’s me getting from the forums much more than being able (having the knowledge) to give in return.

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 Post subject: Re: Sausage making
PostPosted: Sat Jan 29, 2011 4:46 pm 
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My mouth is watering, I have heard of nothing else here for the last 24 hours but the names of spices and pork and sausages. Yesterday we went to the butchery shop and Joel bought natural skins. This morning he came back from the shops with a shoulder of pork. Reckons he should be able to make 5 foot of sausages. Yesterday was temps of 40ish, so no bbq here.
Not sure what the final recipe might be, Joels' specialty :joy:
Will it be british pork, italian, chipolata, don't think it will have fennel as specified cause he doesn't really like aniseed. Mmm maybe garlic, salt, pepper, fresh herbs, breadcrumbs. Yummee

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 Post subject: Re: Sausage making
PostPosted: Sat Jan 29, 2011 5:04 pm 
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Well the proof is in the pudding, and yumm. I reckon he broke the record for getting them minced and stuffed and cooked as well as plated up. Looks good huh

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 Post subject: Re: Sausage making
PostPosted: Sat Jan 29, 2011 5:22 pm 
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Yep...... Did it finally....

For plain fresh eating sausages I don't think I would bother doing it again, not the whole cut the meat off the bone, grind it, mix in the herbs n stuff then fill the skins.. Probably easier to buy pork mince, mix in the seasoning then just make patties.. Tasted great, but just so much easier as patties...

I'll try again for doing a smoked or dried sausage/salami type thing, but not for fresh sausages..

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 Post subject: Re: Sausage making
PostPosted: Sat Jan 29, 2011 5:28 pm 
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i love sausage making. here in the states sage sausage is the most common ,and mostly eaten at breakfest.
i made around 200-300 kg of venison sausage this year for other folks when processing out their deer.
i made11kg of beer brats in hog casings for myself. i also stuffed 45kg of smoked dried summer sausages.
i usually make 11kg batches because i have a 25 pound meat mixer and a sausage stuffer the same size.
i managed to keep aside enough venison to make 2 more batches, i froze it in 16 pound bundles. my standard mix is 30% fat to lean meat. so i will mix 16 pounds lean meat with 9 pounds of fat, the fat is made up of 3 pounds 50/50 pork trimmings and 6 pounds of pork fat back.
been thinking about sweet italian and chorizo.


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 Post subject: Re: Sausage making
PostPosted: Sat Jan 29, 2011 5:55 pm 
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Wow, you do a lot of snags..... :shock:


I used a mix of fresh herbs in these, lots of sage, then a bit of rosemary and oregano, some nutmeg, salt n pepper and a little bit of lemon rind, nice n tasty, but a lot of mess to clean up for under 2kg of snags...

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 Post subject: Re: Sausage making
PostPosted: Sun Jan 30, 2011 1:18 am 
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earthbound wrote:
Wow, you do a lot of snags..... :shock:


i do it on a commercial scale, because i process venison for hunters. over the last few years i have gotten the reputation as a great sausage maker :clap: and that's a good thing because sausage costs extra :thumb:
one thing i don't do is kill sausage with salt or nitrates like commercial bought sausage spice packs do, sausage really is not bad for you it's the crap they put in it that's bad.
really anyone can make great snags. you just need the tools to do it and a few good recipes.


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File comment: this is the mincer 1.5 hp #12
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 Post subject: Re: Sausage making
PostPosted: Wed Mar 16, 2011 3:49 pm 
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Cool toys bw :)

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 Post subject: Re: Sausage making
PostPosted: Thu Mar 17, 2011 7:12 pm 
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Crazy industrial machines...... :sad2: What Joel jealous? never...

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 Post subject: Re: Sausage making
PostPosted: Tue Apr 26, 2011 4:37 pm 
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Well we have made our first sausages. Steak N Mustard, Chicken and Silverbeet and finally Kangaroo. The Kangaroo turned out the best, but then again we had practice by making the first 2.

Next time we do the steak we will add extra into the mix. (breadcrumbs maybe) too much meat.


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 Post subject: Re: Sausage making
PostPosted: Tue Apr 26, 2011 4:55 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
The Hopefulls wrote:
Well we have made our first sausages. Steak N Mustard, Chicken and Silverbeet and finally Kangaroo. The Kangaroo turned out the best, but then again we had practice by making the first 2.

Next time we do the steak we will add extra into the mix. (breadcrumbs maybe) too much meat.
Nice but you know the rules no photos it dident happen


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 Post subject: Re: Sausage making
PostPosted: Wed Apr 27, 2011 4:08 pm 
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Though I guess it doesn't have to be photos, youtube is even better. :)

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 Post subject: Re: Sausage making
PostPosted: Sat May 07, 2011 5:25 pm 
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The Hopefulls wrote:
Next time we do the steak we will add extra into the mix. (breadcrumbs maybe) too much meat.


We have experimented a bit with what to put in sausages, and overcooked (stodgy) rice is a good filler. You can use it instead of a lot of the fat that sausages usually need, to stop them becoming too tough. We also add apple which again helps moisten them.

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 Post subject: Re: Sausage making
PostPosted: Sat May 07, 2011 9:12 pm 
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I had some Thai pork sausages the other day, they had rice in them also, very yummy.

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