Thread: Sausages

Anyone got any experience with Dunningham's sausage products? A little bit confusing on their website as to which are pre-mixes of spice/preservative concentrates & meal or just separate non-mixed quantity bags. Recommendations for best products of thier's to go with some Veni or wild pork would be appreciated?

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Still struggling a bit to get good real texture in straight veni snags. They end up real soft and a little crumbly. How many times do you guys run mixture through grinder and on what plate size to achieve a good bind? Not using fillers either

Originally Posted by Cappa

Still struggling a bit to get good real texture in straight veni snags. They end up real soft and a little crumbly. How many times do you guys run mixture through grinder and on what plate size to achieve a good bind? Not using fillers either

I had the same problem when I started. You need a good binder. Ask your butcher and they will help you out with what to use. Extra grinding wont help a whole lot.

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Cheers R93. Any difference between a binder and a filler? Have chatted with a ex butcher and he talked about sausage 'meal' but didn't elaborate much. Have seen on here guys throwing in bread crumbs and milk powder - is this what you mean by a binder?

Originally Posted by Cappa

Cheers R93. Any difference between a binder and a filler? Have chatted with a ex butcher and he talked about sausage 'meal' but didn't elaborate much. Have seen on here guys throwing in bread crumbs and milk powder - is this what you mean by a binder?

I think they give the same result. I have for now stopped making my own sausages when I found out my local butcher does it almost as cheap (And better) than I can when I am supplying the meat.
I use Dunningnams meal prepper. I think it cost around $10 for a kilo and a little goes a long way. You can get different flavours etc. My sausages improved a lot when using it.

For me, 25% pork fat, meal prepper and a heap of chilli and garlic works wonders.
Chamois mixed with other wild meats make the best sausages I have eaten.
Wild pork and paradise duck is awesome as well.
I do a lot of bull thar and mature ones have a unique taste at all times of the year. All that meat goes into sausages.

Great way to utilise the whole animal.



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Originally Posted by R93

I had the same problem when I started. You need a good binder. Ask your butcher and they will help you out with what to use. Extra grinding wont help a whole lot.

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We tried making snags a couple years ago. Yeah nah pay for the experts I reckon. My understanding is that veni needs fat to help it bind and also cook as it is a lean meat. Good luck.


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Yeah using plenty of fat (30-40% wt/vol). Could try more i guess... Find most of fat seems to render out during cooking but it still keeps inside moist but just no snap or bind between meat as it were. Reading up they talk about need to get emulsification of fat to lean hence thought that extra grinding might help. This was also suggested when i emailed sausage by design and explained my process. Haven't tried any unique fillers or binders though so will look some up. Nah no point in quitting after a couple of minor set backs - that just wouldn't be DIY

Originally Posted by Cappa

Yeah using plenty of fat (30-40% wt/vol). Could try more i guess... Find most of fat seems to render out during cooking but it still keeps inside moist but just no snap or bind between meat as it were. Reading up they talk about need to get emulsification of fat to lean hence thought that extra grinding might help. This was also suggested when i emailed sausage by design and explained my process. Haven't tried any unique fillers or binders though so will look some up. Nah no point in quitting after a couple of minor set backs - that just wouldn't be DIY

Do you grind your fat and meat from slightly frozen? I just use the smallest sized plate my machine has. Sometimes grind it all twice but really no need.

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