lancslad Posted April 23, 2010 Report Share Posted April 23, 2010 just smoked a few forelegs.................... This mixed with some miced lamb belly and off cuts.....................with apple, plum, apricot....... salt,,,,,,,,,,,,pepper......... a bit of olive oil, water and saussage rusk, water and away we go. Im having a bbq tomorrow with some close friends........................ Have also made some burgers.......................... Venison was smoked in the same style over oak shavings...................sausages look nice..........cant wait. Link to comment Share on other sites More sharing options...
Andrew Posted April 24, 2010 Report Share Posted April 24, 2010 Dang it, Man! I' drooling with nothing but chips and dips in the fridge!! ~Andrew Link to comment Share on other sites More sharing options...
sauer Posted April 24, 2010 Report Share Posted April 24, 2010 christ !!!!!!!!!!!!!1 im stuck in Kazakhstan eating what might be loosely called food!!!!! god i canna wait to get home for a venison steak or burge oot the freezer paul/ sauer Link to comment Share on other sites More sharing options...
lancslad Posted April 29, 2010 Author Report Share Posted April 29, 2010 Bit too much rusk...............was a little dry.................more pork belly next time instead of the lamb............. Just about to order myself a saussage sutffer,,,,,,,,had enough of those bloody mincers............... Link to comment Share on other sites More sharing options...
brown dog Posted April 29, 2010 Report Share Posted April 29, 2010 im stuck in Kazakhstan Please pass my best regards to Borat. Lancs Lad, Will be interested to hear what machine you end up going for. Anyone successfully making sausages without rusk / breadcrumbs? Link to comment Share on other sites More sharing options...
Sakoboomstick Posted May 3, 2010 Report Share Posted May 3, 2010 i have in the past with kudu meat, we tried our hand at some bush cooking, took the last foot or so of intestine, chopped up meat, fatty bacon, onion, and seasoned well stuffed the intestine and cooked on the brai, it was really good accompanied with some ice cold beers! Link to comment Share on other sites More sharing options...
lancslad Posted May 17, 2010 Author Report Share Posted May 17, 2010 Please pass my best regards to Borat. Lancs Lad, Will be interested to hear what machine you end up going for. Anyone successfully making sausages without rusk / breadcrumbs? I started without using the rusk/crumb mix, but was little dry. the rusk etc should hold the fat content, making a jucier saussage, I put too much in inthe last lot so will cut it down on the next batch. As for saussage machine http://www.sausagemaking.org/acatalog/Sausage_Stuffers.html seems to be fairly reasonable............. Link to comment Share on other sites More sharing options...
lancslad Posted May 17, 2010 Author Report Share Posted May 17, 2010 http://www.sausagemaking.org/acatalog/Full...by_Stuffer.html Think Im going to go for this one....... Link to comment Share on other sites More sharing options...
sauer Posted May 17, 2010 Report Share Posted May 17, 2010 this is the one i have had for last couple of years, works well canna fault it http://www.bushwear.co.uk/nostyles.php?Pro...amp;ClassID=140 sauer / paul Link to comment Share on other sites More sharing options...
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