Thread: Another Sausage guide

Originally Posted by country cuts

Just a couple of small tips if you dont want to go through alot of gloves mix the dry ingredients into the mince then add the water and keep a bucket of water to the side to regularly wet your hands stops the mix from sticking. Do the same before putting it through the mincer put a little water on the bowl and down the throat and rinse your bucket the sausage meat is going into and keep dunking your hands in the bucket of water and the mix wont stick, and rinse everything with cold water straight away so it doesn't set like concrete making it easier to clean. Your pretty spot on with your fat 4-5kgs per 20kg of meat. The gut fat out of sheep pigs or even cows is another good fat to use too

Huh, I never really thought about mixing the meat and dry first so it's not so sticky. Great tip!
Yes, rinsing or wiping down asap is a lot easier than chipping dried mixture off later.

Originally Posted by McNotty

Thanks man, bloody good thing to save away.
I made some with my Homekill guy a while ago, he said you’re best to make your first mix prior to second mincing, dryer rather than wet. Then you can use the water trick while mincing a second time to get the consistency perfect. Can’t take water out of you put in too much.

That would work too. I've been adding it all at the start so I know it's all the right ratios. Nothing to stop you having the required amount of water on hand then slowly adding it all to keep things lubricated.