Thread: Show me ya Sausage!!

Flounder, spotty and clam sausage? Ah nah

easyer for the kids to eat too

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Had a feed of Venison and paua sausys a wile back they were good too.

A really good real sausage is a thing to be savored and appreciated.
Most people these days who just buy whatever is on special at the supermarket wouldn't even know what a sausage should be like.

gonna get some bags of shoulder meat out myself and get some made next week.

5 bucks a kilo is getting right up there tho when you supplied the meat., i dam near cried when my local went from 2.50 a kilo to 4 bucks a kilo

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Originally Posted by veitnamcam

A really good real sausage is a thing to be savored and appreciated.
Most people these days who just buy whatever is on special at the supermarket wouldn't even know what a sausage should be like.

gonna get some bags of shoulder meat out myself and get some made next week.

5 bucks a kilo is getting right up there tho when you supplied the meat., i dam near cried when my local went from 2.50 a kilo to 4 bucks a kilo

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Sheesh thats damn cheap, I think this fulla is $4.50 plus a little bit of pork fat so it worked out at $5. I might have to have a bit of a shop around next time hes just handy round the corner.

super market sausages are just floor scrapings, lips and assholes ground up and stuffed in a collagen tube. dog food at best. Cant beat home made sausages.

Shop around bro, im paying 3.50

The best ones I ever got made were venison 60%, wild pork 20% and turkey 20%

Also chucked in some cracked pepper

Would love to do them again but it's not everyday I get the access to the Turkeys.

Tried some wild pork and paua sausages once and they were pretty tasty as well considering I'm not a big fan of paua

The mark of a good sausage is what it tastes like cold the next day.

Cold sausages while running out the door in the morning, yum

With the turkey for sausages, do you use all of the meat or just breast ?

Originally Posted by Tui4Me

The best ones I ever got made were venison 60%, wild pork 20% and turkey 20%

Also chucked in some cracked pepper

Would love to do them again but it's not everyday I get the access to the Turkeys.

Tried some wild pork and paua sausages once and they were pretty tasty as well considering I'm not a big fan of paua

The mark of a good sausage is what it tastes like cold the next day.

Originally Posted by Beaker

Cold sausages while running out the door in the morning, yum

With the turkey for sausages, do you use all of the meat or just breast ?

I used both this time but next time I might do a batch of red and a batch of white, boss is on my case to go out and have a good cull

Did some veni sausages a while back.... Learnt a couple of things .....the guy who helped me is south african and has made biltong and borewors for many years...

His grinder only does a course grind, think I would have preferred a finer grind, another thing I learnt from my experience is rather than use pork fat it is better to use fatty pork . I made several diff flavours red wine and garlic, a basil and garlic,,,, a pepper sausage and borewors all using hog casings and all using either fresh herbs or whole spices and chopping or grinding before use....he uses a lot of coriander seeds and grinds them himself after pan roasting them, this gives a better and more intense flavour....the sausages have no fillers of any kind and taste amazing..... Don't have any pics sorry, will try to remember to take some next BBQ

do you guys find with your home made sausages they go quite soft like spongy or is there something you add to firm them up?

think I got my recipe down pat now but how soft they get when cooking is a bit weird

Originally Posted by scoped

do you guys find with your home made sausages they go quite soft like spongy or is there something you add to firm them up?

think I got my recipe down pat now but how soft they get when cooking is a bit weird

certain binding agents can give them a spongy texture, what if any binder are you using ?

Originally Posted by oneshot

certain binding agents can give them a spongy texture, what if any binder are you using ?

Yeah hakf cup bread crubs and 2 eggs per kilo meat