As above, and would you mind sharing recipes , im trying to get fat content right.
Got a bratwurst recipe to try on the weekend ;)
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As above, and would you mind sharing recipes , im trying to get fat content right.
Got a bratwurst recipe to try on the weekend ;)
I might have a few you may like, i'll write them up when i get home tonight.
I'm watching too. I've made mince with bacon ends at about 1:3 ratio worked well. Brilliant in a bolognaise! Sausages next....
I helped out my mate Grunter while he made some earlier in the week. Our first time, quite a fiddly process all in all i reckon, but you have the beauty of playing around with small batches eh.
He used some mutton fat from the last one we killed which was way over fat. But much of the fat seemed to come out during cooking?
I believe the butcher's I use for my sausages use beef fat with venison as mutton fat is quite strong flavoured and over powers the venison.
Pork belly fat is my favourite. I've used bacon ends too but they give a strong bacon flavour which may or may not be desired.
Fat coming off during cooking is good. Good sausages should be able to go onto a dry hot pan and provide enough fat of their own to cook in
Best game sausages I have ever had were buck Chamois, made with muton flaps, chilli and garlic.
I still get pestered by friends as to when we will get more done.
Was very surprised how good they were.
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Approx 25% fat at least, I've found works best. Pork fat is considered best but mutton is just as good(my best ever batch was when I chucked a dirty old sheep in the mix). Plenty of recipes on the net.
-Salt,pepper,water
-Something to bind it with like meal,crushed up biscuits, bread crumbs.Have heard but never tried but if you use enough fat they wont require a binding additive.(for the gluten free)
-Don't go to crazy by adding too many flavours at once. Keep it simple those basic things will provide most of the flavour.
- Make them up in small batch's so if there is a stuff up you wont have kilos of yuck sausages and try before you put them in cases.
-Let it set over night in the fridge before putting them into cases helps with flavour.
-Don't over fill the cases otherwise they'll split when you twist them up.
-Don't make the same mistake I did and just bung a whole lot of ingredients in and NOT write anything down and have them turn out awesome. Have never been able to make another batch the same.
Yup when I asked the local butcher the recipe for our last batch he said he couldn't remember the mix.😢
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R93Quote:
Originally Posted by R93
Probably just a polite way of saying Like Fu*k am I going to give you my secret recipe, get your own. :)
Cheers
Pete
Na I doubt it, 3 butcher's I use regularly cant get it the same twice.Quote:
Originally Posted by P38
Scoped
Keep it simple until you've mastered the art of sausage making.
Keep the raw products and sausage mix cold all the way through the process.
Cleanliness will be repaid with great sausages.
Once you've made your sausage mix fry up a couple of meat patties for a taste test before you put it into the casings.
If the patties taste good then so will the sausages.
If not then you have a chance to adjust the flavour of the mix to your liking before they become sausages.
Let us know how you get on.
Cheers
Pete
Maybe.Quote:
Originally Posted by P38
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The only thing I have mastered is bateing 😂
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Or put differently 'handling the sausage' :DQuote:
Originally Posted by R93
Made a couple of batches so far pete, still a bit dry though so will need to put even more fat in :ORLY:
Master bater huh?Quote:
Originally Posted by R93
Yup! You should see me throw a cast net[emoji106]Quote:
Originally Posted by Rushy
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You should see me when I hit me knuckles on the tap. Gotta control the excitement. Ha ha ha haQuote:
Originally Posted by R93
Good advice, Frosty...Quote:
Originally Posted by Frosty