September 24, 2011 at 2:42 am #255788
I just bought myself a mincer with sausage attachment and I’m quite excited about making healthy, low fat sausages (including seafood). Just wondering if anyone has any advice before I begin.
After purchasing the mincer, I then looked to buy the sausage casings and could only find a couple on ebay that end up adding $1 per kg of finished sausage. Does anyone know of any casing suppliers? Would prefer non-animal ones if possible so I can make vego ones too.September 24, 2011 at 4:11 am #508954
Hi Colours. Check out
I am in the same boat, just got a mincer off of eBay. Going hunting for Pig and Goat soon and hoping to make Goat burgers and salami from the wild pig shoulder.
Pretty excited.September 24, 2011 at 11:39 am #508955
When we make salami, we just buy our casings off the butcher,,, He always has the real ones (intestines) and the fake ones..
The fake ones are probably better for beginers as the thickness is consistant. With the reall ones you can get blow outs when the walls get to thin :)…
The freeze well so don’t worry to much if you have to buy a few to start with .September 24, 2011 at 11:42 am #508956
Drew86 post=324908 wrote:
salami from the wild pig shoulder.
Woudl the shoulder have enough fat ? Or do you add a bit extra from the belly ?September 24, 2011 at 1:10 pm #508957
We make our own sausages as we got fed up with the tasteless mcuk they call them from the shops and I buy my skins from the Master Butchers in Adelaide at Regency Park on Churchill rd
I have found a few good web sites for different recipes for making sausages.
This one has a lot of recipes to choose from
http://www.recipecottage.com they have all sorts
for making venison sausages http://www.huntingblades.com
for liver type sausages http://www.schmidling.com
http://www.sausagelinks.co.uk has recipes for black puddings.
http://www.cdkitchen.com has recipes for german bratwurst
When you start making your own it makes you wonder just what they put in the food in the supermarkets :shrug:September 24, 2011 at 4:12 pm #508958
Thanks for the info guys, I really look forward to making a start. The kids love snags and they are the ultimate convenience food, but they are about 20% saturated fat and god knows what else. If I make my own I can add all my fresh herbs, etc. Can’t wait!!! Might organise a build your own sausage party lol. Actually that’s a great idea…September 24, 2011 at 10:44 pm #508959
I don’t know actually! Haven’t tried it yet, pretty excited. Have made normal sausages before and cold smoked them and they are great! Got some butcher bought pork bellies marinating/salting at the moment that I can smoke next week… Pretty excited for it all.
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