Thread: My First Batch of Sausages

Originally Posted by P38

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

Try using pork belly, it has a very high fat content and works pretty well.

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.

Originally Posted by Willie

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.

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...

@Danny the butcher in town in Rotorua always had plenty of pork fat, you could sell it to @P38

Normally really good and they also sold me sausage casings by the metre.

Originally Posted by Willie

@Danny the butcher in town in Rotorua always had plenty of pork fat, you could sell it to @P38

Normally really good and they also sold me sausage casings by the metre.

That's not actually where I was leading bro...

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.