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saussage


lancslad

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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.

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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

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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...............

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im stuck in Kazakhstan

 

Please pass my best regards to Borat. :o

 

 

 

Lancs Lad,

 

Will be interested to hear what machine you end up going for.

 

 

Anyone successfully making sausages without rusk / breadcrumbs?

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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!

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  • 2 weeks later...
Please pass my best regards to Borat. :lol:

 

 

 

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.............

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