Thread: Sausage making day

The clan had our annual banger making session the other day. Plain, Garlic, Bacon and Cheese, Onion and tomato were flavours of the day. Mixture of venison and mutton. No butchers involved.

Salami Godfather vibe

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Yeah, we make salami as well but need a new smokehouse.

Who doesn't like a feed of bangers! They look awesome, good stuff.

Just using pre made mixes @Got-ya ?

Originally Posted by Quicknock

Just using pre made mixes @Got-ya ?

Yes, we buy the mixes from here.

https://www.dunninghams.co.nz/

Originally Posted by Got-ya

Yes, we buy the mixes from here.

https://www.dunninghams.co.nz/

They do a Bunji special mix for the 500 kg salami days..... I think his smokehouse was the same size as the Taj Mahal.

Ho were your hands at the end of the mincing and mixing? Handling that much semi-frozen meat starts to hurt after a while.

We use a single-phase commercial cake mixer, 15 kg/batch. Mixer is an Everest T60 from memory. Using a water powered sausage stuffer, it's an Alloy thing with a bladder not sure what it is called but I think its NZ made. Will try and look it up.

I know what you mean about hand mixing the meat. Was worst job in the system. Cake mixer is heaps quicker and better mixed. Thats for four families so heaps of helping hands. Fair bit of the meat is pre minced otherwise would not get it done in a day.

Are you implying that photo is BS by mentioning Bunji?

Here is a picture of the type used. We borrowed it. If anyone has one they want to sell I would be interested.

https://www.flickr.com/photos/bilbobagenz/2016776015

Originally Posted by Got-ya

We use a single-phase commercial cake mixer, 15 kg/batch. Mixer is an Everest T60 from memory. Using a water powered sausage stuffer, it's an Alloy thing with a bladder not sure what it is called but I think its NZ made. Will try and look it up.

I know what you mean about hand mixing the meat. Was worst job in the system. Cake mixer is heaps quicker and better mixed. Thats for four families so heaps of helping hands. Fair bit of the meat is pre minced otherwise would not get it done in a day.

Are you implying that photo is BS by mentioning Bunji?

I think the implication is that Bunji would need a spice mix suitable for 500kg of salamis

Originally Posted by No good names left

I think the implication is that Bunji would need a spice mix suitable for 500kg of salamis

I thought he was the last person to make Moose sausages in NZ?

Originally Posted by Got-ya

We use a single-phase commercial cake mixer, 15 kg/batch. Mixer is an Everest T60 from memory. Using a water powered sausage stuffer, it's an Alloy thing with a bladder not sure what it is called but I think its NZ made. Will try and look it up.

I know what you mean about hand mixing the meat. Was worst job in the system. Cake mixer is heaps quicker and better mixed. Thats for four families so heaps of helping hands. Fair bit of the meat is pre minced otherwise would not get it done in a day.

Are you implying that photo is BS by mentioning Bunji?

Sorry, this should say the Mincer is a Everest t60. Not sure of cake mixer brand.

I wasn't suggesting the photo is bs - far from it.

No good names hit the spot regarding commercial quantities of mix - and having just put 40kg of venison sausages into my freezer I'd say anything that reduces the work is to be embraced. Genius with the cake mixer.