Thread: Sausages

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.

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:

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