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Thread: Sausage day

  1. #1
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    Sausage day

    Mixed some nice fellow mince with an old shity fatty one, it is to fatty to eat on its own so will hopefully do what I need it to do.

    Then all the extras and a few missing in the photos which I threw in at the last minute.


    And the casings

    And then we have a sausage

    The first run in the back of the pic went through with the mincer head still on, took to bloody long to push through but look nice and fine.
    Second run was without the mincer head, lots quicker and makes a fatter sausage.
    Run out of preped casings now so will get some more out and make the rest tomorrow.
    Fingers crossed they tast ok.
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  2. #2
    Almost literate. veitnamcam's Avatar
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    You didn't cook a pattie before casing them up?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  3. #3
    P38
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    Nice One scream

    I'm just waiting on some casings to arrive and I will be making my first ever batch of Sausages.

    I'll be using Goat & Lamb.

    Cheers
    Pete

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    Quote Originally Posted by veitnamcam View Post
    You didn't cook a pattie before casing them up?
    No I don't normally bother, I like the surprise and if they taste to bad I will make the kids eat them. The boys normally eat bloody dirt so I'm sure they won't go to waste.

  5. #5
    P38
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    Quote Originally Posted by screamO View Post
    No I don't normally bother, I like the surprise and if they taste to bad I will make the kids eat them. The boys normally eat bloody dirt so I'm sure they won't go to waste.
    Hahahahaha

    Yep boys do that alright.

    My four hungry gutted buggers never turned their noses up at a feed, no matter what it turned out like.

    Cheers
    Pete

  6. #6
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by screamO View Post
    No I don't normally bother, I like the surprise and if they taste to bad I will make the kids eat them. The boys normally eat bloody dirt so I'm sure they won't go to waste.

    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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    Quote Originally Posted by P38 View Post
    Nice One scream

    I'm just waiting on some casings to arrive and I will be making my first ever batch of Sausages.

    I'll be using Goat & Lamb.

    Cheers
    Pete
    Yea I'm keen on trying some goat ones, I will have to get out there and find myself one.
    I brought one of those butcher kits of TM, enough stuff to make bacon, hams, salami and all sorts of sausages but all I've used is the casings. I will be making bacon when I kill my pigs next.

  8. #8
    Almost literate. veitnamcam's Avatar
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    Link please
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  9. #9
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    The Ultimate Butcher Kit. FREE shipping. | Trade Me
    Search what he has, lots of different options
    veitnamcam likes this.

  10. #10
    P38
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    Quote Originally Posted by veitnamcam View Post
    Link please
    Lazy Bugger.

    Took me two second to search for it.

    Try this one too.
    http://www.trademe.co.nz/sports/hunt...-841317938.htm
    and this
    http://www.trademe.co.nz/sports/hunt...-841317827.htm

    I'll ask my Wife where she got my gear from as it will be heaps cheaper than this.

    Cheers
    Pete
    veitnamcam likes this.

  11. #11
    Almost literate. veitnamcam's Avatar
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    I have a search disability and should not be made fun of.
    P38, outdoorlad, Kiwi Greg and 1 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  12. #12
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    And the follow up

    Pretty bloody good, nice and spicy, always have a bit of trouble with the casings being tasty thou.
    veitnamcam likes this.

  13. #13
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    do you find the texture is patty like, or is the finest mincing plate doing the job?

    also, could you post your herb/spice/seasoning recipe per 1kg meat please?
    #BallisticFists

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    You didn't need any binder in that mix to keep the sausage retain the moisture - flour or breadcrumbs?

  15. #15
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    Quote Originally Posted by scoped View Post
    do you find the texture is patty like, or is the finest mincing plate doing the job?

    also, could you post your herb/spice/seasoning recipe per 1kg meat please?
    I find the finest plate a bit much for veni, I will be sticking to the next size up from now which I also use for the patty.
    As far as the recipe goes, there's no measurements or weights taken. I just keep going with what ever I find in the kitchen and then when I think it smells and looks about right I stop. So far the only thing I have over done it on is rosemary, amazing how strong a small amount can be.
    I don't think you can go to far wrong, I don't normally make enough in one hit for it to be a problem.

 

 

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