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Thread: Show me ya Sausage!!

  1. 07-12-2014, 07:28 PM #46
    oneshot
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    certain binding agents can give them a spongy texture, what if any binder are you using ?
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.
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  3. 07-12-2014, 09:15 PM #47
    big_foot
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    Quote Originally Posted by scoped View Post
    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
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  4. 08-12-2014, 06:46 AM #48
    scoped
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    Quote Originally Posted by oneshot View Post
    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
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  5. 08-12-2014, 07:05 AM #49
    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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  6. 09-12-2014, 09:22 PM #50
    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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  7. 09-12-2014, 11:00 PM #51
    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.

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  8. 10-12-2014, 05:03 AM #52
    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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  9. 10-12-2014, 07:19 AM #53
    Gapped axe
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    jeez I'm getting hungry
    "ars longa, vita brevis"
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  10. 08-01-2015, 12:08 PM #54
    screamO
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    Venison, bacon ends and spices, etc

    Venison, frozen pork roast and spices, etc
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  11. 08-01-2015, 12:59 PM #55
    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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  12. 08-01-2015, 04:06 PM #56
    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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  13. 08-01-2015, 04:35 PM #57
    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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  14. 08-01-2015, 04:37 PM #58
    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
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  15. 08-01-2015, 04:52 PM #59
    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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  16. 08-01-2015, 04:54 PM #60
    veitnamcam
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    Ah was going to accuse you of being a man of taste
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