Thread: Another Sausage guide

Yeah, we just use the Dunningham's mixes and casings as well. Simple and easy. Picture of a session by extended clan. About four flavors there.

The result of a weekends work. @Padox is getting pretty good at weighing and mixing up a sausage brew.

Any none spicy flavours that are favourites?

Pretty hard to beat the garlic and herb, lamb and mint.

I’m just about to do a batch of Smokey Jalapeño (cheese) and Bacon, cheese and tomato @Joe_90 have you tried those two?

https://dunninghams.co.nz/dmd-meal-3...6_LMljiv7cRJQF

https://dunninghams.co.nz/dmd-meal-3...Gp9dMM-MUTicX2

Originally Posted by Trout

Any none spicy flavours that are favourites?

Originally Posted by McNotty

Pretty hard to beat the garlic and herb, lamb and mint.

I’m just about to do a batch of Smokey Jalapeño (cheese) and Bacon, cheese and tomato @Joe_90 have you tried those two?

https://dunninghams.co.nz/dmd-meal-3...6_LMljiv7cRJQF

https://dunninghams.co.nz/dmd-meal-3...Gp9dMM-MUTicX2

@Trout
Herb and Garlic, Lamb and Mint, Italian or Venison are all pretty solid flavours. I would describe the meal with them as sausages with friends.

Some flavours like Smokey Maple and Bacon, Merlot and Cracked Pepper and Moroccan are the star of the plate. A feature sausage so to speak.

@McNotty
Can't say I've tried them sorry! I haven't had any flavours that are truly awful, might just be a bit too strong for the kids to really like.
Let us know how they are mate, they sound pretty good.

Great guide, easy to follow. Wish I’d seen that before I had a go at making some.
Done a couple of batches of sausages so far. First time pork fat added and second time mutton fat. Adding too much fat I think so will try your recommendations.

I really need to get some new glasses lol at first glance thought it said Smokey MAGPIE and bacon !!!!! ( must be head shooting them) not much meat left on a magpie
Smokey maple and bacon makes more sense hahahaha!

Our biggest seller at work is the Herb and Garlic

An afternoon knocking up a small batch of snags with the apprentice.

You're right about some chased pork being stressed and not flash to eat, heaps of lactic acid in the muscles, a pig that has had a big run round will go stiff very quickly after sticking!