Thread: Show me ya Sausage!!

Originally Posted by Pengy

That wasn't down at Franks was it ? A mate got me a few of theirs to try last year and I was quite impressed

The son of the original owner of that business...has his own setup at his farm now.

Originally Posted by veitnamcam

Cockel patties at Rushys suggestion, although he threw me by calling them fritters and i had to look it up.
and spotty (yes spotty) and flounder fillets.

Attachment 26867

Was bloody good.
cheers for the idea Rushy.

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fileting flounder? I thaught only old english ladies did that

Originally Posted by Bill999

fileting flounder? I thaught only old english ladies did that

Best way to do them when you have heaps to gorge on.

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.

I had a bit of a sausage fest tonight, dropped all my boned out venison and turkey down at the butcher the other day, picked it up tonight. Ended up with 20kg of venison sausages and 12kg of turkey. And still got some patties coming next week dont know where they guna go as Ive just bought half a beast and the sausies have topped the chest freezer up to the lid...might have to do some tato tato round some mates this weekends

So I got home and thought "Ive gotta have a hoon on these turkey sausies" but then I really wanted to try the venison...only one remedy for such a dilemma....mrs and kids got home to mount sausage on the dinner table

Turkey turned out beautiful, Id highly recommend it to anybody who has access to turkey, venison were primo to.

Definitely nothing wrong with prime sausage at $5 per kg, forgot to take a pic before tea but heres one of the left overs.

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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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.

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.

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