Thread: Another Sausage guide

Originally Posted by rugerman

How about fish sausages

This place is a real sausage fest

Depends on the fish but if you are doing smoked fish or mussel a good white sauce with plenty of butter does the trick

well done mate, that is fantastic.
Made some up last night and it went well,

Thread bump, just for fun. @Billbob, dunno if this would be any use to you.

@Joe_90 are you a member of the salami godfathers?

Originally Posted by Ryan_Songhurst

@Joe_90 are you a member of the salami godfathers?

Sounds dodgy as fuck to be honest....

Thanks @Joe_90

Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max

Originally Posted by Ryan_Songhurst

@Joe_90 are you a member of the salami godfathers?

Making salami isn't something I've tried yet.

Originally Posted by Billbob

Thanks @Joe_90

Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max

That would make things really tricky. Good on you for giving it a go! You'll only get better with practice.

This is awesome

Bumping this thread after revisiting. Time to clean out the numerous large bags of venny and a boned out fat ram to make a heap
of snags before summer.

What seasoning do you use

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Originally Posted by 25/08 IMP

What seasoning do you use

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Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.

Originally Posted by McNotty

Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.

I do a mexican jalapeño and cheese one myself, normally use halloumi cheese and throw in some finely chopped caramelized onion for a little bit extra.

Originally Posted by 25/08 IMP

What seasoning do you use

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Tried out the Dunninghams lamb and mint seasoning with a ram I killed for cousin. Came out beautiful.

I’m pretty sure I’ve figured out that one of the higher end butchers here in Welly who advertise as having gourmet artesian sausages, are just using the Dunninghams seasonings. Majority of there sausage flavours are the same as the Dunningham seasoning and also gluten free like them as well.

I think you're right there. Few places I heard do that, but when the dunninghams are that good don't see an issue..

I make my own mixes at times and use dunninghams at others.

My favourite is their Texan Chilli flavour. Never had anyone not like them and for the ease of doing a bulk run it's not worth trying to copy. Especially for the price.

Originally Posted by bigred

I think you're right there. Few places I heard do that, but when the dunninghams are that good don't see an issue..

I make my own mixes at times and use dunninghams at others.

My favourite is their Texan Chilli flavour. Never had anyone not like them and for the ease of doing a bulk run it's not worth trying to copy. Especially for the price.

Noted about the Texan chilli, have to try it.
Yea the ingredients list on the Dunninghams is pretty good, not a lot of bullshit in there like some, also it’s a pretty fool proof recipe. I do the garlic and herb and throw in some jalapeño and cheese.