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Thread: Another Sausage guide

  1. #1
    Rocks in his head Joe_90's Avatar
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    Another Sausage guide

    Rather than try to make a long post with lots of photos I've done it as a .pdf
    It's attached below.

    Note,
    I use bags of commercial flavouring because it's easy to get things consistent.
    Generally I'll do around 20kg in a session, same amount of clean up at the end so bulk lots are good.

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    If you can't beat them, beat them.
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  2. #2
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    Crikey @Joe_90 that guide is top-notch fantastic !
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  3. #3
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    Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands stops the mix from sticking. Do the same before putting it through the mincer put a little water on the bowl and down the throat and rinse your bucket the sausage meat is going into and keep dunking your hands in the bucket of water and the mix wont stick, and rinse everything with cold water straight away so it doesn't set like concrete making it easier to clean. Your pretty spot on with your fat 4-5kgs per 20kg of meat. The gut fat out of sheep pigs or even cows is another good fat to use too
    Beaker, berg243 and Joe_90 like this.

  4. #4
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    Thanks man, bloody good thing to save away.
    I made some with my Homekill guy a while ago, he said you’re best to make your first mix prior to second mincing, dryer rather than wet. Then you can use the water trick while mincing a second time to get the consistency perfect. Can’t take water out of you put in too much.

  5. #5
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    Is it possible to make lite less dense but low fat sausage by using a filler like bread crumbs or some such ?
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  6. #6
    Rocks in his head Joe_90's Avatar
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    Quote Originally Posted by country cuts View Post
    Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands stops the mix from sticking. Do the same before putting it through the mincer put a little water on the bowl and down the throat and rinse your bucket the sausage meat is going into and keep dunking your hands in the bucket of water and the mix wont stick, and rinse everything with cold water straight away so it doesn't set like concrete making it easier to clean. Your pretty spot on with your fat 4-5kgs per 20kg of meat. The gut fat out of sheep pigs or even cows is another good fat to use too
    Huh, I never really thought about mixing the meat and dry first so it's not so sticky. Great tip!
    Yes, rinsing or wiping down asap is a lot easier than chipping dried mixture off later.

    Quote Originally Posted by McNotty View Post
    Thanks man, bloody good thing to save away.
    I made some with my Homekill guy a while ago, he said you’re best to make your first mix prior to second mincing, dryer rather than wet. Then you can use the water trick while mincing a second time to get the consistency perfect. Can’t take water out of you put in too much.
    That would work too. I've been adding it all at the start so I know it's all the right ratios. Nothing to stop you having the required amount of water on hand then slowly adding it all to keep things lubricated.
    If you can't beat them, beat them.
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  7. #7
    Rocks in his head Joe_90's Avatar
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    Quote Originally Posted by Moa Hunter View Post
    Is it possible to make lite less dense but low fat sausage by using a filler like bread crumbs or some such ?
    On the packet the ratio for patties/meatballs is: 1kg premix, 8kg meat (with fat), 1.5kg water, 1.5kg breadcrumb.
    The only thing I can think of would be having a slightly drier mix, that could make it a bit more difficult stuffing the skins.

    From experience, cooking the sausage mix without skins lets the fat drain out. Making it slightly denser/tougher.

    There are more qualified people on here who will have the right answer
    If you can't beat them, beat them.
    They will be expecting you to join them, so you'll have the element of surprise.

  8. #8
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    Quote Originally Posted by country cuts View Post
    Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands stops the mix from sticking. Do the same before putting it through the mincer put a little water on the bowl and down the throat and rinse your bucket the sausage meat is going into and keep dunking your hands in the bucket of water and the mix wont stick, and rinse everything with cold water straight away so it doesn't set like concrete making it easier to clean. Your pretty spot on with your fat 4-5kgs per 20kg of meat. The gut fat out of sheep pigs or even cows is another good fat to use too
    We get Glen Morris of Back Ridge Butcher fame to double fat our sausages. Dont know what that means but the batch we are eating are velvety. Makes a sublime sausage. The fat spiker got hit in the base of the neck looking away so it never knew what hit it. Some thing about old hunters never eating dogged pork because it was so stressed.

  9. #9
    Member rugerman's Avatar
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    Just a guess but double fat probably means double fat but who knows One of the things I've found is the fineness of the mincing affects the texture of the snag. Obviously the amount of bread crumbs etc also affect the texture as well as how long you mix the mixture and a few other variables.
    Good fun having a play with different recipes and ratios of ingredients. like with reloading it pays to write everything down so it can either be repeated or avoided for next time
    Beaker likes this.

  10. #10
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    Quote Originally Posted by Moa Hunter View Post
    Is it possible to make lite less dense but low fat sausage by using a filler like bread crumbs or some such ?
    You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help

  11. #11
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    Quote Originally Posted by Moa Hunter View Post
    Is it possible to make lite less dense but low fat sausage by using a filler like bread crumbs or some such ?
    What is this less fat concept? And why would you do it?


    I am one, to certainly watch my weight, but removing fat from sausages I think is a step to far. I like good taste and flavour in the things I eat.



    Some really great tips in this thread so far.
    The mix it dry, but dip hands in water, to add water, is a simple but winner tip.

    Oh and add heaps of fat...... Is also good
    rugerman likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  12. #12
    Member rugerman's Avatar
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    How about fish sausages

    This place is a real sausage fest
    Last edited by rugerman; 20-07-2021 at 07:38 PM.

  13. #13
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    Quote Originally Posted by rugerman View Post
    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
    rugerman likes this.

  14. #14
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    well done mate, that is fantastic.
    Made some up last night and it went well,
    Joe_90 likes this.

 

 

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