[Bodger]

We have just this second finished making about six pounds of sauasages.
You've all seen the sausage machines in action on previous threads, so we wont seek to bore you with repeat pictures, so here's what we did.

We minced 6lb of fairly fatty pork and then also put five onions through the mincer as well. We mixed the mince and onion together and ran the whole mix through the mincer again. We then split it roughly into two halves and decided to make two kinds of sausage.





The one on the left was my new recipe using my secret weapon of marmalade, whilst the one on the right was a more traditional one using sage.

Here are the ingredients for the two. We put the ingredients into the mixing bowls and then ran it through the sausage machine.

The Sage Sausage.

1) 3lb of minced pork with Onion
2) 4 Braeburn apples, peeled, cored and run through the mincer.
3) Half a tube of tomato puree.
4) Half a Schwartz pot of dried sage.
5) Two tea spoonfuls of white pepper
6) half a tea spoon of dried fennel seeds
7) A good woosh of salt.


The Marmalade Special.

1) 3lb of minced pork with Onion.
2) Half a jar of marmalade.





3) Teaspoon of Schwartz dry sage
4) Teaspoon and a half of black and red pepper.
5) Woosh of salt.


The finished articles.





The proof of the pudding is in the eating and a few of them are in the Rayburn right now.  

[Aunt Sally]

They look great Bodger  :!:

I'm still waiting for the invite to arrive through

[Bodger]

We've just had some of the marmalade ones and they are seriously good.

[shaun]

i want a couple on toast with some brown sauce and a bit of black pudding please bodge  

[Bodger]

Shaun. They are that tasty you don't want sauce.

[shaun]

what about a bit of mustard then ?  

[babe]

is there not a picture of them cooked.? they sound lovely

[shaun]

is there not a picture of them cooked.? they sound lovely

not a chance babe the greedy person has scoffed them all  :roll:  

[chrissie B]

bodger they look very professional , i always have problems with the linking so we just make rounds like Cumberland sausages that way they only have 2  ends , i don't eat the end bits , do you cook yours in the oven or on the the top , i do ours in the oven and they don't split .
Chrissie b

[jimroden]

Looking nice mate

I too make my own sausages bodger i can not stand shop bought ones now exept from my butchers who's are better than mine  :twisted:  :twisted:. I once did a pork and cider one never again you find out why they are called bangers mate they went bang on the bbq.

Could you send me the instructions on the linking please i have forgot how to do them.

Jim

[jimroden]

bodger they look very professional , i always have problems with the linking so we just make rounds like Cumberland sausages that way they only have 2  ends , i don't eat the end bits , do you cook yours in the oven or on the the top , i do ours in the oven and they don't split .
Chrissie b

The splitting normaly occours if the skin is not of high quality or if there is to much air and water never use synthetic skins there horrid. Good old pig or sheep skins are the best.

Jim

[Alex 98]

Send me some.........!!!!
Lighting the grill right now, onions, mustard, vino collaspso

Alex 98