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

We get Glen Morris of Back Ridge Butcher fame to double fat our sausages. Dont know what that means but the batch we are eating are velvety. Makes a sublime sausage. The fat spiker got hit in the base of the neck looking away so it never knew what hit it. Some thing about old hunters never eating dogged pork because it was so stressed.