Thread: Sausages

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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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Pretty good with some fatty brisket and served a little rare.
SA mate dried a whole lot out as well. It's amazing how much you can munch through with a few beers

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

Looks pretty good!
This chaps video of sausage linking helped me out: https://m.youtube.com/watch?v=UY5TiciEry4

Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

So the general consensus on the sausages is that they have great flavour, but the consistency is a bit 'crumbly'??
I think that they may be stuffed a bit tight, which combined with the tougher pig skins (versus sheep), does make them loose a bit of fat during cooking.

Keen to hear your recommendations on how to reduce the crumbly texture.

Recipe used is:

Looks to me like you have NAILED the linking up thing......sorry cant help on question other than to say nope we dont...just sit in fridge for day or two before freezing.

Shit good effort mate, that is a fair pile of bangers
I have only hot smoked stuff so can't help you there sorry. As for wood, you can't go very wrong with Manuka, but I think some fruit tree wood might be good for added flavour.

Would some cornflour have helped with the binding any??? Say replace some of the breadcrumbs with it.

Rice flour is the binding agent for snags. Not much required. If dry and crumbling may need to increase the amount of fat in them possibly though 25% should be enough.

Goat sausages 3 flavours plain cheese and onion and onion will be good


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Originally Posted by sometimes1

Goat sausages 3 flavours plain cheese and onion and onion will be good


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What do they taste like?

Awesome