Thread: Sausages n salami

ok as requested.... not sure which parts wanted explaining so heres what we do anyway for sausages. Bone out meat into strips, removing the tougher silverskin and avoiding the really gristly meat (shanks) and fat. kept the lamb in the mix fat pretty lean. Run thru the mincer using a coarse plate, mixing well. Add the saussage meal, seasonings etc Packets reccommend 80 -90 grams per kilo but we use it at about 60 grams to the kilo as we prefer a meaty snag not a meally one like the supermarket. For venison we also use the pattie mix - makes veni mince or patties edible without having to empty the whole pantry of seasonings and salt. This time we used a mix of patti and sausage meal 60/40% weighed out but mixed into the meat till it looked right. Putting the mince into a big plastic bag made it easier to mix the meat and meals than having it previously in a big tub.
Put mix back thru the mincer using a finer plate - providing it can be found grrrr ours went thru the coarse plate twice after boy looks AND mum looks couldnt find the finer plate. Odd bit of extra texture but thats ok.
Put about 2 .5 kg of meat mix into a bowl and add a couple of tablespoons of cold water at a time, mixing to a soft sticky consistency. We have a sausage stuffer bought from Hunt and Fish last year. Used the medium spout to fill prewashed natural skins....be warned they stink! Wash well inside and out.....dont drop the end otherwise its like wrestling a pregnant tapeworm in the kitchen sink. Thread onto the filler spout ( remember those lessons from long ago...or lack of and fumble with it like youre in the dark....) Tie a knot in your end while the meat gets put into the press. Its a two person operation one turning the crank handle while the other holds the skin as it fills. Pinch the filled skin to twist it - i do three - then pinch and twist the next one in the opposite direction. I twisted them into pairs while the press was refilled. Can do threes by making the pair then forced number three between them....ha ha ha looks good but the burst skins in the process are a pain in the ass. The more water added to the mix the easier the skins fill but they would also stew on cooking I imagine. Ours are meat dense but cook up well and the boys are slowed down just a tad

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