home made sausages

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chrissie B

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home made sausages
« on: August 09, 2007, 14:45 »
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
Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

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GrannieAnnie

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home made sausages
« Reply #1 on: August 09, 2007, 21:39 »
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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chrissie B

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home made sausages
« Reply #2 on: August 10, 2007, 13:40 »
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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chrissie B

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home made sausages
« Reply #3 on: August 17, 2007, 12:08 »
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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GrannieAnnie

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home made sausages
« Reply #4 on: August 17, 2007, 13:33 »
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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chrissie B

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home made sausages
« Reply #5 on: August 20, 2007, 12:45 »
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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GrannieAnnie

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home made sausages
« Reply #6 on: August 20, 2007, 13:24 »
Mmmmm, maybe I could try Freecycle??  but don't like to be too greedy!

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andyk

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home made sausages
« Reply #7 on: August 20, 2007, 22:05 »
just see a sausage stuffer on lakelands web site cant rember the cost but it wasnt over the moon
andy

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Bodger

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home made sausages
« Reply #8 on: August 22, 2007, 21:36 »
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.



We then proceded to put it through an electric meat mincer that Scout bought me last Christmas.



Our Rob the reluctant film star. Thats him putting the belly pork through.



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





The start of the process . How to do it would simply need a very short video clip and I havent got one :D



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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flowergirl

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home made sausages
« Reply #9 on: August 23, 2007, 16:59 »
where do you buy sausage skins??

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muntjac

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home made sausages
« Reply #10 on: August 23, 2007, 21:13 »
your butcher can supply real ones ,
still alive /............

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chrissie B

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home made sausages
« Reply #11 on: August 24, 2007, 12:05 »
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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flowergirl

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home made sausages
« Reply #12 on: August 24, 2007, 16:36 »
unfortunatly we dont have a proper butcher anymore :( only the supermarket ones

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Aidy

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home made sausages
« Reply #13 on: August 24, 2007, 20:23 »
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.
Punk isn't dead...it's underground where it belongs. If it comes to the surface it's no longer punk...it's Green Day!

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WG.

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home made sausages
« Reply #14 on: August 24, 2007, 20:27 »
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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