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Thread: Sausages n salami

  1. #1
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    Sausages n salami

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    Wild Pork and venison salamis and lamb and venison sausages. Cold smoked then finished in the oven.
    veitnamcam, EeeBees, BRADS and 5 others like this.

  2. #2
    Almost literate. veitnamcam's Avatar
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    Bit of a how to?
    southernredneck likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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    Member southernredneck's Avatar
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    Sausages n salami

    Quote Originally Posted by veitnamcam View Post
    Bit of a how to?
    I agree please
    I've had a crack at sausages before got them tasting good just couldn't get the texture right


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    Member EeeBees's Avatar
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    Looking good...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

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    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

    Highly recommend Dunninghams for butchers supplies, skins meals seasonings ets. www.dunninghams.co.nz Great range and fantastic service and prices. Get a copy of their catalogue for product and recipes
    P38 and veitnamcam like this.

  6. #6
    Member Gapped axe's Avatar
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    my dad was the manager of Dunninghams Rotorua, very handy when it came around to making patties (favourite) and mince, sausages, and sausage meat.
    "ars longa, vita brevis"

  7. #7
    Member mrs dundee's Avatar
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    Has anyone tried duck salami before,my son and got some duck breasts in freezer dont know what to mix it with or do just take all to a butchery and they sort it.

  8. #8
    Member southernredneck's Avatar
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    Yep had some made last year man it was good we just took them in and let the butcher sort it


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  9. #9
    Member mrs dundee's Avatar
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    How much duck breasts you got hv.

  10. #10
    Member southernredneck's Avatar
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    It varies for each butcher we had 10kg


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  11. #11
    Member mrs dundee's Avatar
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    Quote Originally Posted by southernredneck View Post
    It varies for each butcher we had 10kg


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    ok thanks better weigh up what we got.

  12. #12
    Member mrs dundee's Avatar
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    Ok thanks for that,i think better weigh it up.
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    Quote Originally Posted by mrs dundee View Post
    Ok thanks for that,i think better weigh it up.
    SOME WILL GO AS LOW AS 5 KG.S
    they may ask if you used steel or lead also parrie goes well to.
    they,l add pork fat to the mix and say you dont want the breasts ground to fine.
    you usually have a choice of garlic and pepper or even more.
    watch out for the spicy som,e can be toilet role in the freezer spicy.
    the bird meat sausages are better baked than fried imho as they cook more even and you dont end up with raw in the middle or overcooked on the outer.
    mrs dundee likes this.

  14. #14
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    Gsp followers goose salami -it'llgive an ameoba a rajah if it ate enough -bloooooooddddddyyyyy delicious!
    goose sausages just as good but the need a bloody robust fry .no pussying around!
    try duckbreast sausage rolls- make ya sausage rolls but instead of 100%saussie meat -1/2 the mix and add a duck /goose breast or two. rip into em but dont blame me if you start eyeing the pet budgie up like a randy mallard drake or an old gander!
    southernredneck likes this.

  15. #15
    Gold member Pointer's Avatar
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    "It's like wrestling a pregnant tapeworm in the kitchen sink" - gold!

 

 

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