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My first time making Sausages.
Not perfect but I did learn a few things and
Turned some of this
Attachment 36459
Into This, amongst other things
Attachment 36460
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? :D
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
HahahahaQuote:
Originally Posted by Gibo
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.
I have found, especially with lean meats, you really do need a fat component to the mix...Quote:
Originally Posted by puku
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?
BremicQuote:
Originally Posted by 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.
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.Quote:
Originally Posted by Bremic
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.
Okay, that seems blatantly obvious now. I should go find a fat pig before next timeQuote:
Originally Posted by EeeBees
Thanks Eeebees
Try using pork belly, it has a very high fat content and works pretty well.Quote:
Originally Posted by P38
Thanks Willie
Unfortunately Pork Belly in this neck of the woods cost a bloody arm and a leg.
Cheers
Pete
Ahh you guys must be in the posh area, pork belly is fat and to have to pay big bucks for fat you must be rich.
Butcher it is then, my local he was really good couple of kilos couple of dollars.
That's the Butcher I'm looking for @Willie.Quote:
Originally Posted by Willie
I'll try local first but do spend a week a month in your neck of the woods.
Cheers
Pete
When you have done your sausage mix, cook a bit to taste before you start stuffing into the casing. wil give you an idea on the taste and consistency
Called into a few local Butchers today.
Said G'day
Do you have any Pork fat for sale?
The look on their faces was kind of like Ma fetch my Shooting Iron there's a stranger in the house looking to steal our Pork Fat from us.
I'm sure one Chicky reached for the panic button.
Or maybe I thought I said "Do you have any Pork Fat for sale" but they heard "I'm here to take your first born from you as agreed". ;)
I guess finding my own supply of Pork Fat is not going to be as easy as I thought.
Cheers
Pete
I have only been in the once, asked if they would mind saving some pork fat for me. The lady went out the back and came back with a box full.
try using some mutton, i used it in my last batch of venison sausages and they turned out excellent. i did about a 1/3 mutton mix.
We always mix mutton or pork fat with our sausies, game sausies need it
When are you next in Rotorua @Willie? I am officially hungry...[emoji6]
That's not actually where I was leading bro...[emoji6][emoji1][emoji106]Quote:
Originally Posted by Willie
our local butcher sells us caseings on a funny plastic T shaped thingymabobby man it makes it easy to use compared to the tangles up hank. two of them did our last 25kg. try buying caseing when you ask for your pork fat...that way they get something out of you.
