I've got a few kilos of mince from a small boar and was thinking of making some sausages.
Never made any sort of sausage before so any recipes and general tips on the art of sausage making would be hugely appreciated.
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I've got a few kilos of mince from a small boar and was thinking of making some sausages.
Never made any sort of sausage before so any recipes and general tips on the art of sausage making would be hugely appreciated.
This was my last effort of wild pork snarlers, I just keep it simple, a bit of pepper, salt, perhaps a touch garlic if your inclined. they taste to good to mess around with a lot of spices which will disguise the flavour. Arrow root powder or milk powder makes a good binding agent. 100% Pork, don't add any crap like bread crumbs or stuff like that.
Here is a good guide to follow Sausage Recipe
Attachment 31804
Thanks for the feed back.
How much binder per kg of meat do I need. I looked in the link you posted but couldn't find it.
This is another link I get my info from, there are so many different things you can use as a binder, just use what you can get the easiest. 1-2% binder or around 2oz per 25 pounds of meat, Arrow root works well. soy, vegetable protein powder. instead of adding water or vinegar as some recipes suggest, you can try wine, for venny a sweet red wine is nice. I have only ever made plain pork sossys with salt and pepper.
General Tips for Sausage Making
Last lot of wild pork sausages I had made was a few years ago and I had sth waikato home kills in tokoroa do them they were 100% wild pork, no lamb fat to be added was stipulated as I wanted them as lean as possible and they came out great and even better with a glass of cabernet sauvignon (and I hate wine lol but with wild pork it is the ducks nuts)
But Mexican beer ?Quote:
Originally Posted by oneshot
Mexican beer for this gringo :D
