Thread: My First Batch of Sausages

My first time making Sausages.

Not perfect but I did learn a few things and

Turned some of this


Into This, amongst other things


Got 8kgs more of venison, 10kgs of Goose Breasts and 25kgs of Goat Meat to convert into Sausages over the next few weeks.

Guess I'm hooked already, time to perfect the recipe and my skills.

Cheers
Pete

Neat.
Keen to hear how they all go and turn out.

I did not expect you to look like that Pete. Are those spikes hot or corosive?

Awesome I made some duck and goose into sausages with red wine. But the wine boiled out on cooking and they went dry as

Turned out Ok VC.

Already gobbled down a couple.

They were real Meaty too....... funny that seeing I only used Venison, lard and some spices in the sausage.

Probably add less salt to the next lot, couldn't get hold of any Pork Fat so had to use Pork Lard from the supermarket, not sure if that was a good or a bad thing yet.

I used Collagen casings but had ordered 32mm when I should have ordered 34mm to fit the sausage attachment better.

Will use Hog casings next time.

Planning on using this recipe for the goose breasts
Duck Sausages, Hunter’s Style

and this recipe for the Goat
Goat and Cumin Sausage

Cheers
Pete

Originally Posted by Gibo

I did not expect you to look like that Pete. Are those spikes hot or corosive?

Hahahaha

That's not me @Gibo, I'm way uglier than that.

That's my Pommy hunting mate.

This was his first Deer.

We got him last weekend.

Don't know why he wears those gloves ....... But he wears them all the time.

Must ask him one day.

Cheers
Pete

Nice ! Nothing beats a home-made sausage without any of the fillers and crap they usually put in.

Originally Posted by puku

Awesome I made some duck and goose into sausages with red wine. But the wine boiled out on cooking and they went dry as

I have found, especially with lean meats, you really do need a fat component to the mix...

Pete, go along to your favourite butcher and ask them to keep some pork fat for you. I got 18kg from Dynamic Meats(now shut), for $20.

I could probably spare you a couple of kg's if you don't have any luck.

Did you use any sort of binder with your sausage?

Originally Posted by Bremic

Pete, go along to your favourite butcher and ask them to keep some pork fat for you. I got 18kg from Dynamic Meats(now shut), for $20.

I could probably spare you a couple of kg's if you don't have any luck.

Did you use any sort of binder with your sausage?

Bremic

Thanks for the advise.

Yes I need to track down some Pork Fat for my next attempt.

No I didn't use any binders as the recipe didn't call for any, however it probably could have done with something as the sausage was a little crumbly when cut.

Any advise on good recipes or techniques would be appreciated.

Cheers
Pete

Yeah, we didn't use any binder with the first attempt and they were pretty dry and not that popular. We were trying to avoid using a binder as the wife and one of the kids have a gluten intolerance thing going on. The second attempt I bought a flavour mix that used rice flour (gluten free) as the binder and they came out perfect. The third attempt, we will go back to our own flavours and chuck in some rice flour to bind it up.

The theory as explained to me is that as the fat turns to liquid, instead of running out of the sausage and into the pan, it is soaked up by the flour, thus keeping the sausage moist.

Another thing we found with the second batch was the flour made the mix quite dry and wouldn't feed through the sausage stuffer. We had to mix cold water in so that the mix would feed through the sausage stuffer.

Originally Posted by Bremic

Yeah, we didn't use any binder with the first attempt and they were pretty dry and not that popular. We were trying to avoid using a binder as the wife and one of the kids have a gluten intolerance thing going on. The second attempt I bought a flavour mix that used rice flour (gluten free) as the binder and they came out perfect. The third attempt, we will go back to our own flavours and chuck in some rice flour to bind it up.

The theory as explained to me is that as the fat turns to liquid, instead of running out of the sausage and into the pan, it is soaked up by the flour, thus keeping the sausage moist.

Another thing we found with the second batch was the flour made the mix quite dry and wouldn't feed through the sausage stuffer. We had to mix cold water in so that the mix would feed through the sausage stuffer.

another thread on here (2 posts down)recently I posted our recipe for bangers that IS G.F. cornflour works well as the binder and you don't need much....if your hands aren't painfully cold you have mix too warm.

Just read your post, that is indeed a minimal amount of binder needed for your mix, would be a good easy option. Unfortunately the missus is a no go with anything corn also.

I don't think you can understate the keeping everything cold bit. You don't want to grow any nasty bugs.

The butcher who mahes sausages for me uses beef fat so it doesn't change the taste. About 1kg to 20 kg of venison.

Originally Posted by EeeBees

I have found, especially with lean meats, you really do need a fat component to the mix...

Okay, that seems blatantly obvious now. I should go find a fat pig before next time
Thanks Eeebees