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Thread: Another Sausage guide

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Joe_90 Another Sausage guide 19-07-2021, 12:40 AM
Moa Hunter Crikey Joe_90 that guide is... 19-07-2021, 08:15 AM
country cuts Just a couple of small tips... 19-07-2021, 11:57 AM
TeRei We get Glen Morris of Back... 19-07-2021, 10:03 PM
McNotty Thanks man, bloody good thing... 19-07-2021, 01:57 PM
Joe_90 Huh, I never really thought... 19-07-2021, 02:57 PM
Moa Hunter Is it possible to make lite... 19-07-2021, 02:34 PM
Joe_90 On the packet the ratio for... 19-07-2021, 03:04 PM
country cuts You have to have a small... 19-07-2021, 10:49 PM
Tui4Me Just to clarify - You are... 08-01-2024, 08:51 PM
country cuts Yep mince your meat and fat... 08-01-2024, 09:50 PM
Micky Duck Funny you say that about... 05-11-2024, 07:24 PM
Beaker What is this less fat... 19-07-2021, 11:43 PM
rugerman Just a guess but double fat... 19-07-2021, 10:26 PM
rugerman How about fish sausages :) ... 20-07-2021, 07:22 PM
country cuts Depends on the fish but if... 20-07-2021, 07:58 PM
i41do2 well done mate, that is... 22-07-2021, 05:11 PM
Joe_90 Thread bump, just for fun. ... 30-07-2023, 09:05 PM
Ryan_Songhurst Joe_90 are you a member of... 30-07-2023, 09:07 PM
norsk Sounds dodgy as fuck to be... 31-07-2023, 07:56 AM
Billbob Thanks Joe_90 Very... 30-07-2023, 09:28 PM
Joe_90 :XD: Making salami isn't... 30-07-2023, 11:23 PM
jobasa This is awesome 05-08-2023, 02:36 PM
McNotty Bumping this thread after... 05-11-2024, 11:32 AM
25/08 IMP What seasoning do you use ... 05-11-2024, 12:47 PM
McNotty Dunninghams Garlic and Herb.... 05-11-2024, 12:58 PM
mark_k I do a mexican jalapeño and... 05-11-2024, 06:47 PM
McNotty Tried out the Dunninghams ... 27-11-2024, 10:02 PM
bigred I think you're right there. ... 28-11-2024, 08:08 AM
McNotty Noted about the Texan chilli,... 28-11-2024, 10:09 AM
25/08 IMP Do Dunninghams do gluten free... 28-11-2024, 10:22 AM
mark_k I get the FLM and QI sausages... 28-11-2024, 10:42 AM
McNotty Garlic and herb, chorizo,... 28-11-2024, 04:17 PM
Gkp Where is the best value... 28-11-2024, 05:06 PM
bigred I've found the casing... 28-11-2024, 05:21 PM
McNotty Casing Boutique seems like... 28-11-2024, 06:19 PM
Gkp They were sheep casings 28-11-2024, 07:08 PM
Hayden I use the synthetic casings,... 28-11-2024, 09:16 PM
bigred Sheep casings are quite... 29-11-2024, 08:34 AM
McNotty Dunninghams if you buy in... 28-11-2024, 06:17 PM
Gkp Thanks guys. Did 20kg over... 28-11-2024, 07:06 PM
hunt08 I like the venison meal it... 08-12-2024, 07:19 AM
Got-ya Yeah, we just use the... 09-12-2024, 01:21 PM
Joe_90 The result of a weekends... 13-01-2025, 02:41 PM
Trout Any none spicy flavours that... 13-01-2025, 05:52 PM
McNotty Pretty hard to beat the... 13-01-2025, 06:31 PM
Joe_90 Trout Herb and Garlic, Lamb... 13-01-2025, 10:27 PM
Jeffpig I really need to get some new... 08-02-2025, 09:24 AM
Jeffpig Great guide, easy to follow.... 07-02-2025, 01:54 PM
bumblefoot Our biggest seller at work is... 16-02-2025, 09:34 PM
  1. 19-07-2021, 12:40 AM #1
    Joe_90
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    Another Sausage guide

    Rather than try to make a long post with lots of photos I've done it as a .pdf
    It's attached below.

    Note,
    I use bags of commercial flavouring because it's easy to get things consistent.
    Generally I'll do around 20kg in a session, same amount of clean up at the end so bulk lots are good.

    Preview:

    Name: 20210717_132928.jpg Views: 1121 Size: 206.8 KB
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    Makros, Brian, cb14 and 25 others like this.
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