Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Search Forums

Advanced Search
DPT Delta


User Tag List

+ Reply to Thread
Page 4 of 5 FirstFirst 12345 LastLast
Results 46 to 60 of 62
Like Tree41Likes

Thread: Show me ya Sausage!!

  1. 07-12-2014, 07:28 PM #46
    oneshot
    oneshot is offline
    Member oneshot's Avatar
    Join Date
    Oct 2014
    Location
    Upper Hutt
    Posts
    931
    certain binding agents can give them a spongy texture, what if any binder are you using ?
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.
    Reply With Quote Reply With Quote
  2. Register to remove these Ads!
  3. 07-12-2014, 09:15 PM #47
    big_foot
    big_foot is offline
    Member big_foot's Avatar
    Join Date
    Dec 2012
    Location
    Rotorua
    Posts
    1,018
    Quote Originally Posted by scoped View Post
    do you guys find with your home made sausages they go quite soft like spongy or is there something you add to firm them up?

    think I got my recipe down pat now but how soft they get when cooking is a bit weird
    Name: viagra2.gif Views: 212 Size: 10.4 KB
    veitnamcam, Beaker and oneshot like this.
    Reply With Quote Reply With Quote
  4. 08-12-2014, 06:46 AM #48
    scoped
    scoped is offline
    Member
    Join Date
    Jun 2012
    Location
    lower hutt
    Posts
    1,048
    Quote Originally Posted by oneshot View Post
    certain binding agents can give them a spongy texture, what if any binder are you using ?
    Yeah hakf cup bread crubs and 2 eggs per kilo meat
    Reply With Quote Reply With Quote
  5. 08-12-2014, 07:05 AM #49
    oneshot
    oneshot is offline
    Member oneshot's Avatar
    Join Date
    Oct 2014
    Location
    Upper Hutt
    Posts
    931
    half a cup of bread crumbs is a lot per kg, I don't add any bread crumbs. They will absorb a lot of moisture and probably account for the soft/spongy texture
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.
    Reply With Quote Reply With Quote
  6. 09-12-2014, 09:22 PM #50
    silentscope
    silentscope is offline
    Member silentscope's Avatar
    Join Date
    Jan 2013
    Location
    Oamaru
    Posts
    1,017
    i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies.
    Reply With Quote Reply With Quote
  7. 09-12-2014, 11:00 PM #51
    veitnamcam
    veitnamcam is offline
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,785
    Just remembered to get venison out of freezer, now as long as the wife remembers to take to the butcher tomorrow we should have some Yummy sausages by Friday.

    Sent from my GT-S5360T using Tapatalk 2
    mrs dundee likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
    Reply With Quote Reply With Quote
  8. 10-12-2014, 05:03 AM #52
    big_foot
    big_foot is offline
    Member big_foot's Avatar
    Join Date
    Dec 2012
    Location
    Rotorua
    Posts
    1,018
    Picked up my patties last night, nice but not the best Ive had. The bar was set pretty high a few years back when my flat mate had a box in the freezer, theyd been done in Wakefeild somewhere I believe, bloody beautiful
    Reply With Quote Reply With Quote
  9. 10-12-2014, 07:19 AM #53
    Gapped axe
    Gapped axe is offline
    Gone but not forgotten Gapped axe's Avatar
    Join Date
    Jun 2012
    Location
    Lake Tarawera
    Posts
    4,044
    jeez I'm getting hungry
    "ars longa, vita brevis"
    Reply With Quote Reply With Quote
  10. 08-01-2015, 12:08 PM #54
    screamO
    screamO is offline
    Member
    Join Date
    Jan 2015
    Location
    Nelson
    Posts
    1,088
    Venison, bacon ends and spices, etc

    Venison, frozen pork roast and spices, etc
    Reply With Quote Reply With Quote
  11. 08-01-2015, 12:59 PM #55
    redbang
    redbang is offline
    Member redbang's Avatar
    Join Date
    Dec 2011
    Location
    Christchurch
    Posts
    682
    Quote Originally Posted by silentscope View Post
    i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies.
    Just make and taste small patties first, before you flavour the whole lot
    Muzzleloaders have big balls
    Reply With Quote Reply With Quote
  12. 08-01-2015, 04:06 PM #56
    mrs dundee
    mrs dundee is offline
    Member mrs dundee's Avatar
    Join Date
    Nov 2012
    Location
    Dannevirke
    Posts
    953
    Can't wait to get our beast done nice peace porterhouse steak would be nice and sausages and the rest yum.
    Reply With Quote Reply With Quote
  13. 08-01-2015, 04:35 PM #57
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    If you soak the breadcrumbs in wine or milk first, I have found they work better. Squeeze out the liquid before adding to the mix.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  14. 08-01-2015, 04:37 PM #58
    veitnamcam
    veitnamcam is offline
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,785
    Quote Originally Posted by screamO View Post
    Venison, bacon ends and spices, etc

    Venison, frozen pork roast and spices, etc
    Is that a Haagen in the background?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
    Reply With Quote Reply With Quote
  15. 08-01-2015, 04:52 PM #59
    screamO
    screamO is offline
    Member
    Join Date
    Jan 2015
    Location
    Nelson
    Posts
    1,088
    Quote Originally Posted by veitnamcam View Post
    Is that a Haagen in the background?
    Hell NO, Heineken
    Reply With Quote Reply With Quote
  16. 08-01-2015, 04:54 PM #60
    veitnamcam
    veitnamcam is offline
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,785
    Ah was going to accuse you of being a man of taste
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
    Reply With Quote Reply With Quote
 

 
« Homemade bread... | Bacon-wrapped hare roasted with honey/berry/wine glazing »

Similar Threads

  1. Show us ya rig
    By w8indq in forum Archery
    Replies: 57
    Last Post: 07-09-2020, 04:52 PM
  2. sausage making and caul fat
    By Bill999 in forum Game Cooking and Recipes
    Replies: 6
    Last Post: 17-08-2013, 10:53 AM
  3. Sausage stuffed roast chicken...yes you heard me!
    By Angus_A in forum Game Cooking and Recipes
    Replies: 22
    Last Post: 11-06-2013, 01:01 PM
  4. Venison sausage recipes?
    By SiB in forum Game Cooking and Recipes
    Replies: 11
    Last Post: 18-01-2013, 10:22 PM
  5. Gun show
    By Burb122 in forum Firearms, Optics and Accessories
    Replies: 1
    Last Post: 14-10-2012, 06:15 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Forum Rules

Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
All times are GMT +13. The time now is 10:08 PM.