Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: chrissie B on August 09, 2007, 14:45
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well we got our sausage stuffer and its great fun although it still needs 2 people , used natural casings , only 76 cents a kilo they make the difference .
we were reading the backs or sausage packs and didnt like all the e numbers and the small amount of meat there actually is in sausage , now we know exactly what we are eating now and theres nothing like a good old home made banger topped off with home made fruity sauce wow.
just popping off to make myself a sarni.
chrissie b :D :D :D
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Sounds yummy Chrissie. I bought a kenwood chef off ebay, and got the mincer and sausage stuffer etc to go with it, but the motor started smoking. Bought a recon motor, but even though I only used it gently, it went the same way! So I haven't been able to try it out yet.
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when we started wi the sausages we did skinkess ones and they were tasty but they were not as moist as the ones with the skins so we got skins and used my icing bag and it worked great although a little slow and messy but it was worth it in the end .
chrissie b
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did some cumberland sausage the other day its great every one should have a try :D
did your kenwood and bits cost alot on ebay :?:
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The kenwood and liquidiser was £60, and the mincer/sausage stuffer (which had never been used) was £20. Then we got the recon motor from Ebay too which was £16, but didn't last long.
I got on the internet, and a new motor for the kenwood was priced at £160, so I may as well try to save up and buy a new one, as long as the mincer attachment still fits it!!!!
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i think they keep all the attachments standard ,other wise it would cost a fortune every time you needed a new bit .
years ago i bought a recon vaccume for 39 pounds which was a fortune for me on a low wage and divorced , i think i managed to vaccume the whole house about 6 times befor it gave up and it only had a 5 minute gaurentee .
hope you find a good one is there none on the swap and freecycle forum :?:
chrissie b
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Mmmmm, maybe I could try Freecycle?? but don't like to be too greedy!
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just see a sausage stuffer on lakelands web site cant rember the cost but it wasnt over the moon
andy
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Heres an article that I did for another forum. I hope you enjoy it. I've tacked a couple of my own tried and tested recipes onto the end of it.
We are going to make ten pounds of Dexter Beef sausage tonight.
As long as my OH doesn't put a greasy thumb on the lense, there's going to be a rough guide as to what we do, along with compulsory photographs.
We kicked in with about 8lb of Dexter stewing beef and just over 2lb of boned belly pork.
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s3.jpg)
We then proceded to put it through an electric meat mincer that Scout bought me last Christmas.
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s1.jpg)
Our Rob the reluctant film star. Thats him putting the belly pork through.
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s4.jpg)
Once we had minced the meat twice and mixed the ingredients together we put the mince into this sausage stuffer and pushed it into the sausage skins
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s9.jpg)
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s8.jpg)
The start of the process . How to do it would simply need a very short video clip and I havent got one :D
(http://i104.photobucket.com/albums/m180/kcooper2006/GWBT/s10.jpg)
We made three different types of sausage tonight and here they are hanging up to dry for a bit. We have a few of them in the Rayburn as I speak and I'm just killing a little time showing you what went on while they cook :D Yummy.
Here are a couple of recipes that I've thought up and used to good effect
For a nice Madras Sausage
You need
4lb of skinned and boned belly pork
3 chopped onions.
1 table spoon coriander seeds
1 tea spoon of black pepper
1 table spoon of chilli powder
1 teaspoon of cinnamon
4 oz of desiccated coconut
1 Heaped table spoon of curry powder
1 level tea spoon of tumeric
A woosh of salt to taste .
You do .
Put the belly pork through the mincer once
Mix all the ingredients and the mince
Put the mixture through the mincer again .
Put all of it into the sausage skins .
Heres the second one
3lb of boned belly pork
3 skinned and chopped onions
3 peeled and cored desert apples from the fruit bowl
Bread crumbs from 8 slices of brown bread.
Half a tube of tomato puree
THE SPICES. It depends how you like your sausages . You can tone it up or tone it down to suit your taste . I put in -
Table spoon of Paprika
Table spoon of Cayenne
A sprinkling of cracked black peppers
a teaspoonful of fennel seeds
A good woosh of salt to taste !
All the above ingredients were put into a bowl and mixed. Then the mixture was put through the mincer twice before being put into the skins.
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where do you buy sausage skins??
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your butcher can supply real ones ,
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love the sound or the recipies and it all looks very profesional we are still at the stage where it takes the two of us to do the sausage making , but they do come out rather tasty and thats what counts .
chrissie b
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unfortunatly we dont have a proper butcher anymore :( only the supermarket ones
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talking of skins, does anyone know if the collagen type can be used after the best before date and how long after, just dug mine out and I have a good few skins in there but not sure about the date bit.
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Anything can be used after its "Best Before" date. Just don't expect it to be at its best.
I dunno about your sausage skins. What is their BB date & I can ask my butcher friend if you'd like me to.
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:lol: :lol: :lol: 1996 :shock:
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:lol: :lol: :lol: Might be pushing it, young man !
The collagen casings do not need any preparation. They are ready to use and are not salted. They have a shelf life of about two years if kept in a cool, clean and dry environment. They do not need to be refrigerated.
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read that but no one actually says you cant use them, they are in dry form so not sure if anything can become toxic, I have just re-hydrated one and it look fine, didnt smell or owt.
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This may clear it up, "Best if used by" (or "before") - This is a date recommended by the manufacturer for the best flavor, texture or quality. It does not mean the product is no longer safe to eat once that date has passed."
Taken from a foody industry site.
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Anything can be used after its "Best Before" date. Just don't expect it to be at its best.
Taken from my earlier reply ...
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Potato Sausage
1#lean pork finely ground
1#lean beef finely ground
1 cup milk
1/2 teaspoon ground all spice
1/4 teaspoon crumbled marjoram
1/8 teaspoon thyme
1teaspoon ground black pepper
2 teaspoons sea salt
1 tablespoon sugar
1#potatoes., peeled and grated
4 teaspoons coarse salt and 2 teaspoons sugar
4ft. prepared casing
First of all, grind the meats together using a fine disk.
To the milk add all your spices , mix meat well and then add milk and spice mixture. Beat together with a wooden spoon until fluffy.
Then stuff your casings and rub the coarse salt and sugar mixture all over the sausages .
Place the sausages in a covered bowl in the fridge until they no longer release any liquid , this can take up to two days. Rinse sausage
You can then poach the sausages for 30 minutes , at this point they should be ready to eat or browned in a skillet or in wich ever way you want to cook them.
You can also cool the sausages after poaching, then wrap and store them in the fridge for up to five days .
This is a Swedish recipe, when we made them, they were delicious :D
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sounds good , you carn't beat a good sausage , also love sweadish meat balls like you get at ikea, every time we have to go to the city we gon to ikea and get a big plate full , we make them as well and have the recipie for the light brown gravy as well.
i think the natural skins are best they seem to bring out the meatyness of the sausage for me .
chrissie b
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We are quite lucky in the fact that my wife works next door to a fantastic butchers and we get our casings direct from them. They come salted and all we have to do is soak them for a while before use.
The professionals next door always take a great interest in what us mere amateur sausage makers are making. :lol:
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We are quite lucky in the fact that my wife works next door to a fantastic butchers and we get our casings direct from them. They come salted and all we have to do is soak them for a while before use.
The professionals next door always take a great interest in what us mere amateur sausage makers are making. :lol:
Isn't it funny how they're interested in our homemade sausages?
We visited the butchers yesterday, abd bought some belly pork. It came with bone and skin. He skinned them, and deboned and ground it for us. We took the meaty bones home and made a yummy meal of spare ribs out of them.
This morning, he brought us the casings which we've just picked up. Now, he's so very interested in our sausages, he's made us promise to bring him a sample to taste! This is a guy who's a pro at making sausages. He says he's made them all his life but can't now, he's got 2 shops to run and has no reliable staff since his dad died. He had to go down from 4 shops! And the poor guy only had a drunk looking helper who tried to insist I buy the already minced pork meat, saying he'd no time to skin, debone and mince the meat for me.........
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The professionals next door always take a great interest in what us mere amateur sausage makers are making. :lol:
Isn't it funny how they're interested in our homemade sausages?
I reckon it is down to the fact that amateurs have much more flexibility than the pros. By which I mean, not constrained by a budget for ingredients, or by majority tastes. After all, an amateur doesn't need to sell the sausages.
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The shops have to work in percentages of this and that and have to log everything that goes into their sausages.
They also have to worry about the cost of what goes into them, which is why from time to time so many horror stories come out :shock: :shock: :shock:
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After all, an amateur doesn't need to sell the sausages.
And there was Mr. Jacnal getting all excited thinking the butcher wanted a sample to see if we could make him the sausages for a salary :roll: :roll: :roll: :roll: :lol:
Not that I'd take up the challenge - unless they bought all the machinery etc...........
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Made our sausages. Even in London, everything worked out really cost effective - compared to buying. We bought belly of pork for £10. Had the butcher skin and debone and grind it for us. We kept the *bones* for a meal of spare ribs. Had loads of meat on them and we ate like pigs (no pun intended, :lol: ). Could have easily made 2 meals out of it but we're greedy at times :oops:
Also bought hog casings. Paid £8 for approximately 900grams. Goodness knows how we'll get through them. We only used about 50 grams of it for a whole batch of 2kg sausages!!!. We made about 30 big sausages. Sage and mace only cost about £4. loads more still left over. The recipe was very simple - belly of pork, salt, pepper, mace and sage and had only a sprinkle of corn flour as we had neither bread crumbs nor rusk. Mixture was at least 98% meat. Granted the meat wasn't organic, but was freerange. We've eaten sausages all weekend, and shared with friends and family. Little J ate at least 4 in one sitting. He's such a greedy little boy, but it was such fun watching him enjoy them! They were yummy - the tastiest meatiest sausages I've ever eaten. I'm not saying never, but I may well not buy sausages ever again. Plus they were not that difficult to make - though we definitely need a sausage stuffer to make things easier and less messy. It was fun and enjoyable too. And there are still a couple left over for tomorrow's breakfast for Mr Jac. Then we're off to the butchers again this week for a bigger batch that we'll freeze more of.......
(http://i201.photobucket.com/albums/aa264/jacnal/P8300008.jpg)
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:D i am amazed at just how many people take the trouble to make their own sausage .
chrissie b
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:D i am amazed at just how many people take the trouble to make their own sausage .
chrissie b
Chrissie, it's fun and it's great knowing each and every ingredient in the sausage - no hidden nasties. Even Duchy sausages don't come as good as mine, lol! and they cost a bomb! 6 little sausages for £3 - ish? And to have friends and family eating and going *wow* fills my heart with pride :lol: :lol: :lol: . Hell, I was shocked at how authentic they looked :shock: ! And the taste can only improve as we tailor our own recipes to suit our taste. Mr Jacnal was uber happy too :wink: , and was praising *my genius* :wink:
I'd so very happily be a modern day housewife, with all of Mrs Beetons' knowledge in my head, lol!!! Now wouldn't that be great?
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i agree , its scary reading the lables on sausage these days .
you can make them as lean or fatty as you like and when we have got down our stash of sausage im going to make the madras ones cos they sound yummy.
chrissie b