Thread: Another Sausage guide

@Joe_90 are you a member of the salami godfathers?

Thanks @Joe_90

Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max

Originally Posted by Ryan_Songhurst

@Joe_90 are you a member of the salami godfathers?

Making salami isn't something I've tried yet.

Originally Posted by Billbob

Thanks @Joe_90

Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max

That would make things really tricky. Good on you for giving it a go! You'll only get better with practice.

Originally Posted by Ryan_Songhurst

@Joe_90 are you a member of the salami godfathers?

Sounds dodgy as fuck to be honest....

This is awesome

Originally Posted by country cuts

You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help

Just to clarify - You are saying mince your meat using the fine plate then re mince it again using a larger plate?

Originally Posted by Tui4Me

Just to clarify - You are saying mince your meat using the fine plate then re mince it again using a larger plate?

Yep mince your meat and fat together on the small plate then change to the big hole plate and put mixed meat and meal through this helps mix it better. To get the consistency like the hellers ones you need a bowl chopper

Bumping this thread after revisiting. Time to clean out the numerous large bags of venny and a boned out fat ram to make a heap
of snags before summer.

What seasoning do you use

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Originally Posted by 25/08 IMP

What seasoning do you use

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Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.

Originally Posted by McNotty

Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.

I do a mexican jalapeño and cheese one myself, normally use halloumi cheese and throw in some finely chopped caramelized onion for a little bit extra.

Originally Posted by country cuts

You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help

Funny you say that about Cumberland.... That is what my venison gets made into. Not pork..venison..and as for breadcrumbs..nope they gluten free or my Mrs would react very very badly.