The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: gladgirly on July 27, 2011, 09:44:59 am
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Hi
With my last pigs I kept two on for bacon & ham, what a great idea. Not only was it hugely satisfying making our own but the taste is fantastic. I took some of the bacon joints to the local smokehouse(fortunes of Whitby) so we had a mixture of smoked, streaky & "normal". The hams were brilliant, so succulent. Anyway this has given me the bug and I now want to try sausage making. I have 2xSaddlebacks that'll be ready in amonth or so and I intend to get either half or a quarter of one back as mince. Can any one offer help with which typr of sausage making machine to buy? What casings are best? And any general sausage related advice/tips.
Thanks in advance
Glyn
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if you get the mince back all you require is a sausage stuffer i think about £120 from weshenfielder (just ask for Tim)they can supply skins as well and all the flavours and mixes also goggle butcher supplies they supply as well (daziel in nottingham ) the best one is a horizontal stuffer don't have air in the sausage real skins can smell devro ones do not just watch the quantity you buy have fun :farmer:
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We have a sausage stuffer from Northern tools northerntooluk.com (http://northerntooluk.com)and it works very well. We've probably made over 100lbs of sausages with it in the past few years. We broke the handle shaft at one point (misused) and a spare part was easily available.
We get sausage casings and seasonings from Scobies scobiesdirect.com (http://scobiesdirect.com) and have found them to be a good supplier of butchers sundries.
We usually use the "superfry" casings as they are dry, and easy to store, and keep for ages.
Don't be tempted by the mincer attatchment stuffers, they are neither one thing nor the other and are very slow too.
Hope you have fun with you sausages!
Dave
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Thanks for that, bring on the mince !!!!
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HI there,
We used a good old Kenwood chef to mince the pork and the fat then used the sausage attachment to stuff the sausages. Was quite labour intensive as the fat is quite hard to mince up but worked well. We get our ingredients and skins from designasausage.com which is a great website!
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We also use the sausage attachment on the Kenwood, it works a treat. We use the mince the butcher made of our pigs, or we mince the meat ourselves (the latter especially for salami's).
We make quite small batches - allows us to play around with the flavours :yum:
Plt102: mincing meat with the Kenwood grinder used to be laborious until I once cut off all the white 'bits' from the meat - then it went through sooooo easily ;)