ViolentPanda
Hardly getting over it.
One should never suggest gadgets to mrs quoad . This is the man who collected a cupboard full of coffee grinders!
Sausage gun (FAO: butcher)
- Thread starter mrs quoad
- Start date
One should never suggest gadgets to mrs quoad . This is the man who collected a cupboard full of coffee grinders!
High Voltage
In the top 97% of Urban's most interesting posters
One should never suggest gadgets to mrs quoad . This is the man who collected a cupboard full of coffee grinders!
And pens - don't forget about the pens
The pens fit in a cupboard.
The coffee grinders most definitely don't - one of them is currently living in our shed
(Dropped whilst moving, dammit! And it's incredibly hard to find a replacement Mazzer Major burr adjustment ring from a UK supplier who'll actually answer their emails.)
DaveCinzano
WATCH OUT, GEORGE, HE'S GOT A SCREWDRIVER!
Will go perfectly with the endless bread mountainYes, that is a lot of sausages
Does that mean you're all eating sausages for the next week or so?
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For mincing and stuffing?
In my reading of standalone powered kits, one of the main issues there is power. If you don't want to have to do vast amounts of work to clean up whatever you're mincing first, then IMU a bit more grunt is useful. And mine still struggles to shove mince into a thin sausage tube. Particularly if it's not very wet / fine ground.
Not sure about manual grinders / stuffers!
And I'm assuming you don't have a kenwood or similar - teuchter might have found one in a skip recently, though?
existentialist
Tired and unemotional
I have the sausage attachments (fnar), but the grinder I have for the Kenwood is losing the little nib on the casting that stops the outer cutting plate from rotating. I've a feeling the auger is quite heavily worn, too. When I tried to use it to make sausages, I was ending up ramming the mix through the thing with the pusher more than it was doing by itself. Boo 
kebabking
Not a Girly Swot, but I like them....
ViolentPanda
Hardly getting over it.
On the bright side, we can purée them for value posh face creamCollagen skins fail.
Am planning to make some sausages this afternoon/evening
I have a few big pork chops defrosted but not minced (have no mincer) so will I get away with a very fine dice?
If so I am mulling over a recipe. Have some leek in the freezer, apples and a good selection of herbs/spices to hand.
I have a few big pork chops defrosted but not minced (have no mincer) so will I get away with a very fine dice?
If so I am mulling over a recipe. Have some leek in the freezer, apples and a good selection of herbs/spices to hand.
kebabking
Not a Girly Swot, but I like them....
By a stroke of luck I popped into a charity shop and picked up a mincer for £3.50
It is a bit grubby/rusty but should be alrightbit of roughage and iron is good for the system I think
Oh come on, this is just silly - does this even qualify as double entendre?
I know we're all exhausted out with election fever, but come on, life goes on - this smut needs answering...
The mincer is a bit slow but did the job. Used three big pork chops for the meat.
Rusk
Red onion
Orange pepper
Chilli flakes
Paprika
Seasoning
I don't think I soaked the skins long enough as had some splitting issues so ended up with 12 hearty looking sausages and 6 burger patties. Not a bad haul really.
Rusk
Red onion
Orange pepper
Chilli flakes
Paprika
Seasoning
I don't think I soaked the skins long enough as had some splitting issues
so ended up with 12 hearty looking sausages and 6 burger patties. Not a bad haul really.
UnderOpenSky
baseline neural therapy
Bumps thread. Sadly all the early pics are gone.
As the bacon cures away, I'm intrested in having a go at sausages. Fancy a mincer for my Kenwood but new they are silly money, but watching a few on ebay.
They claim to have to kit with them to make sausages, are they any good or do you really need seperate gadgets?
As the bacon cures away, I'm intrested in having a go at sausages. Fancy a mincer for my Kenwood but new they are silly money, but watching a few on ebay.
They claim to have to kit with them to make sausages, are they any good or do you really need seperate gadgets?
UnderOpenSky
baseline neural therapy
They look lush.
UnderOpenSky
baseline neural therapy
So I seem to have proper gone down this rabbit hole as well and been happily reading about making sausages for the past few hours. And have now ordered the right attachement. I'd assumed that no filler would be better, but that appears to be totally not the case. I'm also surprised at how many places say just buy the seasoning rather then mix it yourself.
Anyway I'm not averse to buying rusk if that's whats needed, but seeing as I'm actually baking bread a fair bit and have decent stuff often left over, is there any good reason why not use it to make my own breadcrumbs? Heston used both rusk and a cheap white toast infused water, but not quite sure I'm ready to go down that route. Or poach them before frying.
Also do the casing all come in really long lengths? I'd quite like to keep my first few batches small so have a chance to see what works well, rather then producing three months worth of sausages for us in the first go.
Anyway I'm not averse to buying rusk if that's whats needed, but seeing as I'm actually baking bread a fair bit and have decent stuff often left over, is there any good reason why not use it to make my own breadcrumbs? Heston used both rusk and a cheap white toast infused water, but not quite sure I'm ready to go down that route. Or poach them before frying.
Also do the casing all come in really long lengths? I'd quite like to keep my first few batches small so have a chance to see what works well, rather then producing three months worth of sausages for us in the first go.
These are literally 100% pork shoulder, to ensure they are dog friendly.
Also, the toddler’s bedtime was well past, and ducking around with extra ingredients just wasn’t going to happen.
C.30 mins from pork shoulder to sausages, tho. Happy with that!
And I have used breadcrumbs with no trouble at all.
Also, the toddler’s bedtime was well past, and ducking around with extra ingredients just wasn’t going to happen.
C.30 mins from pork shoulder to sausages, tho. Happy with that!
You can cut casings to length. Tbh, you won’t get more than enough for 20ish bangers stuck on the end of ours at any one time.
And I have used breadcrumbs with no trouble at all.
UnderOpenSky
baseline neural therapy
They look really good. I've not had a chance to play yet, as all the stuff arrived to late for that free time window, but been looking on the ingredients list of sausages we enjoy and they contain bugger all filler.
Did you use a seasoning or water on top of that? How much meat made that many sausages?
Did you use a seasoning or water on top of that? How much meat made that many sausages?
That was an entire pork shoulder. Sainsbury’s, afraid to say, and I’m sure there was water already added. (The mince didn’t feel right.) £4.50, and I regret going cheap! The first batch had the skin in, too. And virtually no seasoning.
Last night’s didn’t have the skin (which was separately turned into pork scratchings, all of which went to the dog as... they’re Frankly a bit too much for me). But did have salt, pepper, chilli, garlic, a whole onion, a packet of parsley, and an handful of fennel seeds.
They were pretty damned decent.
Meat for my merguez went a bit funny when I had a shot at thoseast week, tho after a second shot at plain pork sausages yesterday I think I've discovered I may have not been feeding the mince into the machine properly.
Anyway, plain pork sausage made from pork shoulder, white wine, garlic and salt/pepper seemed to have worked out alright. Need to work on tying them tho - clearly got a bit confused somewhere.
Anyway, plain pork sausage made from pork shoulder, white wine, garlic and salt/pepper seemed to have worked out alright. Need to work on tying them tho - clearly got a bit confused somewhere.
UnderOpenSky
baseline neural therapy
Oh FFS. 3.2kg of Pork Shoulder purchased. Sausage casings into soak. Got the new, very serious grinding attachment I bought for the food mixer out. Find out that it needs another attachment to actually fit.
I'm going to turn one of blocks of pork into char su as I love that shit. I've got the correct adaptor on order hopefully be with me tomorrow. Does anyone know how long the sausage casings can stay soaking?
I'm going to turn one of blocks of pork into char su as I love that shit. I've got the correct adaptor on order hopefully be with me tomorrow. Does anyone know how long the sausage casings can stay soaking?
The ones I bought had instructions for re-curing them with salt. Basically dry them as much as possible with kitchen roll, dowse in salt and leave for 20/30 minutes for the excess water to be drawn out then brush that off and cover in salt again.
Edit:. Tho obvs will depend on your casings.
UnderOpenSky
baseline neural therapy
Thanks. That sounded like a whole load of faf when hopefully the part will arrive soon. Apparently they are good up to a week in water, which is useful to know, so sausage making may still happen this week.
