Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Bodger on April 18, 2008, 07:00
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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.
(http://i104.photobucket.com/albums/m180/kcooper2006/from%20Xmas%202007/sq1.jpg)
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.
(http://i104.photobucket.com/albums/m180/kcooper2006/from%20Xmas%202007/sq3.jpg)
3) Teaspoon of Schwartz dry sage
4) Teaspoon and a half of black and red pepper.
5) Woosh of salt.
The finished articles.
(http://i104.photobucket.com/albums/m180/kcooper2006/from%20Xmas%202007/sq2.jpg)
The proof of the pudding is in the eating and a few of them are in the Rayburn right now :D
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Sausages are of great interest to me, running a B & B and I find many of the specialist sossies very salty, so don't go mad with it :D
We have a sossie maker near us and he adds ground mace to some of his ones. He makes small lamb sausages too which are fab
I enjoy following National Sausage Week and seeing who wins what category and there is a Sausage Appreciation Society for lovers of all things sossy :D
Keep us informed of your results Bodger please :D
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Wow, and best of all they are gluten free. Most sausages are packed out with fillings containing gluten making them a no no for people with coeliac disease. If you ever plan to go into buisness the gluten free market is enormous. The only edible sausages I ever found were from a company called 'Black Farmer'. Enjoy your sausages. My mouth watered reading about them :lol:
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Bodger
Where did you get that very cool looking machine I'm fascinated
Sausages look good as well
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Bodger
Where did you get that very cool looking machine I'm fascinated
Sausages look good as well
Bump cos i too would like to know where you got your sossy machine from.
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I'm very sorry you two, I havent looked at this thread for ages.
You'll get everything you want from the chap who runs this forum.
http://forum.sausagemaking.org/index.php
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Ta Bodger I'll check it out
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Dear Bodger
Awsome sausages!! :tongue2:
I'm hoping for a saus machine for my birthday :)
Would you recommend the one you use?
£?
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Alex.
It cost about £70 and I would recommend the model I have. Its a Braun make. If you get into sausage making, I'd also advise that you get one of the cylinder stuffers as well for around the same price. It saves loads of time and will prelong the life of the mincer by taking a lot of strain off the motor.
Its great fun. :lol:
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Bodger me eld mucker, what skins are you using? got a calogen ones and there were a bit chewy, I did a top ale 'n' beef one the other day.
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Cheers for the info
Its my Birthday in July, started dropping hints already
Subtley, of course
"I WANT A SAUSAGE MACHINE LIKE BODGERS!!!!!!""
That sort of thing.
Alex 98