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Thread: Show me ya Sausage!!

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  1. 08-12-2014, 07:05 AM #1
    oneshot
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    half a cup of bread crumbs is a lot per kg, I don't add any bread crumbs. They will absorb a lot of moisture and probably account for the soft/spongy texture
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.
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  2. 09-12-2014, 09:22 PM #2
    silentscope
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    i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies.
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  3. 08-01-2015, 12:59 PM #3
    redbang
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    Quote Originally Posted by silentscope View Post
    i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies.
    Just make and taste small patties first, before you flavour the whole lot
    Muzzleloaders have big balls
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  4. 09-12-2014, 11:00 PM #4
    veitnamcam
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    Just remembered to get venison out of freezer, now as long as the wife remembers to take to the butcher tomorrow we should have some Yummy sausages by Friday.

    Sent from my GT-S5360T using Tapatalk 2
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  5. 10-12-2014, 05:03 AM #5
    big_foot
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    Picked up my patties last night, nice but not the best Ive had. The bar was set pretty high a few years back when my flat mate had a box in the freezer, theyd been done in Wakefeild somewhere I believe, bloody beautiful
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  6. 10-12-2014, 07:19 AM #6
    Gapped axe
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    jeez I'm getting hungry
    "ars longa, vita brevis"
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  7. 08-01-2015, 12:08 PM #7
    screamO
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    Venison, bacon ends and spices, etc

    Venison, frozen pork roast and spices, etc
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  8. 08-01-2015, 04:37 PM #8
    veitnamcam
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    Quote Originally Posted by screamO View Post
    Venison, bacon ends and spices, etc

    Venison, frozen pork roast and spices, etc
    Is that a Haagen in the background?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  9. 08-01-2015, 04:52 PM #9
    screamO
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    Quote Originally Posted by veitnamcam View Post
    Is that a Haagen in the background?
    Hell NO, Heineken
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  10. 08-01-2015, 04:06 PM #10
    mrs dundee
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    Can't wait to get our beast done nice peace porterhouse steak would be nice and sausages and the rest yum.
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  11. 08-01-2015, 04:35 PM #11
    EeeBees
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    If you soak the breadcrumbs in wine or milk first, I have found they work better. Squeeze out the liquid before adding to the mix.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  12. 08-01-2015, 04:54 PM #12
    veitnamcam
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    Ah was going to accuse you of being a man of taste
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  13. 08-01-2015, 05:49 PM #13
    oneshot
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    Are those collagen skins ?
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.
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  14. 08-01-2015, 06:07 PM #14
    screamO
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    Quote Originally Posted by oneshot View Post
    Are those collagen skins ?
    First pic is collagen and the second is natural.
    I packed the collagen ones a bit tight and there's not much give in them, that's why they are sitting on a plate and not all strung up.
    I find the collagen easy and clean to use but prefer the natural casings.
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« Homemade bread... | Bacon-wrapped hare roasted with honey/berry/wine glazing »

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