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Non pork sausages
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tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 4:14 pm    Post subject: Reply with quote
    

OK stewing beef it is. I might do a chicken and beef mix too, what d'you reckon? Remeber I'm a sausage virgin, only ever had veggie ones or those bright red pickled lebanese ones.

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Feb 22, 05 4:18 pm    Post subject: Reply with quote
    

Have you got the RCCB? I'm sure there is some guidance in there. Just don't worry, take it easy and enjoy it (maybe involve the children?). If you're not too confident make sure you fry a little mixture before filling the casings, just to taste it.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 4:25 pm    Post subject: Reply with quote
    

Twoscoops wrote:
Have you got the RCCB?


Nope. We'll definitely be getting the kids involved though.

Just to clarify the basic requirement is just for fatty meat, yes?

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Tue Feb 22, 05 4:29 pm    Post subject: Reply with quote
    

tahir wrote:
Remeber I'm a sausage virgin




Article article article article article article article article article

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 4:31 pm    Post subject: Reply with quote
    

Bugs wrote:

Article article article article article article article article article


Unfortunately I can't read what you've just wrote...

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Tue Feb 22, 05 4:40 pm    Post subject: Reply with quote
    

tahir wrote:
Bugs wrote:

Article article article article article article article article article


Unfortunately I can't read what you've just wrote...


Oh, sorry - it's difficult at your age, dear, I know . I'll speak up in future:

Article article article article article article article article article

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 4:43 pm    Post subject: Reply with quote
    

No, sorry, still can't hear you.

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Feb 22, 05 4:46 pm    Post subject: Reply with quote
    

[quote="tahirJust to clarify the basic requirement is just for fatty meat, yes?[/quote]

No, not in my opinion. I would use 70% lean meat and 30% of a fatty cut (like breast of lamb) so the fat content of the finished product might be 6% or something. Don't worry about it too much.

The process from start to finish is roughly as follows.

Cut your lean and fatty meat into chunks that will fit in your mincer. Also chop onions, peppers or any other seasonings that you might want to mince with the meat. Prepare your spices etc into the quantities you will use grinding in a pestle and mortar/blender, and get the bag of casings out, next to the sink. Assemble your mincer and mince the meat into a large bowl. Add the seasonings and 1 cup of fine breadcrumbs/oatmeal per kilo of meat. Mix in your seasonings or spices, and take the grinder out of your mincer and replace with stuffer nozzle.

Cut a length of casings from the salt they are packed in, and put into a bowl in the sink, covering with water. Slosh them about for a minute and then leave for five. When you come back to them rinse some water through the entire length. Now thread the casing onto the stuffer nozzle, and when it’s all on tie a knot in the end. For the filling part you will need a cork with a needle stuck into it. Now start the filler again, and slowly stuff the meat mixture into it. Try and fill the casings as slowly as possible, to retain control, and while you are doing this use the needle to prick any air bubbles. When you have reached the length of sausage you want place your thumb and forefinger either side of the sausage and gently make a gap, then twist to form a link. Repeat until you’ve used all of the mixture, though you may need to soak more casings. If it’s all too confusing come ‘round to mine Sunday morning!

If I’ve missed anything I’m sure someone will correct me.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 4:48 pm    Post subject: Reply with quote
    

Twoscoops wrote:
If it’s all too confusing come ‘round to mine Sunday morning!


I'm at soddin' work. That's more than ample to be getting on with thanks mate

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Feb 22, 05 5:00 pm    Post subject: Reply with quote
    

No worries, but forgot to mention: Keep the mincer plate coarse, as too fine (like for bolognese) will give you a dense sausage.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Tue Feb 22, 05 5:09 pm    Post subject: Reply with quote
    

I seem to remember you saying that elsewhere, thanks again.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Wed Feb 23, 05 12:50 am    Post subject: Reply with quote
    

tahir wrote:
OK stewing beef it is. I might do a chicken and beef mix too, what d'you reckon? Remeber I'm a sausage virgin, only ever had veggie ones or those bright red pickled lebanese ones.


Can I recommend the beef & garlic sausage Put in as much garlic as you can stand, and use a standard sausage recipe (ie a little bit of filler, we use about 5% breadcrumbs and beef suet if your meat is not sufficiently 'marbled'), although I'd prefer to use a hind quarter cut of your choice, coarsely minced. If you chose a forequarter stewing meat, you'll be better off slow cooking, whereas a hind-quarter sausage will be more versatile. Some of the classic beef burger recipes will work fine as a sausage.

N.V.M.



Joined: 05 Feb 2005
Posts: 207
Location: British Columbia,Canada,eh!
PostPosted: Wed Feb 23, 05 3:20 am    Post subject: Reply with quote
    

its too bad you don't know what moosemeat sausages taste like. dang,so good. oops, oh yah, you're not in Canada!

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Wed Feb 23, 05 10:32 am    Post subject: Reply with quote
    

It has been written "tie a knot in it"! When my friend (a professional) taught me sausage making, he said don't tie a knot in it: that's why you get the air bubbles!

Other than that, I think this is your chance to get creative. It has also been said "article, articel, article" and I agree! Sausage making is ahuge amount of fun, whether in a freezing shed on a farm or in one's own snug kitchen, and the look of wonderon the old chap's face when he saw a plate of perfectly formed bangers was something to behold! Second only to when he tasted the cooked version

I think I'll get out some sun-dried tom. & basil for tea. Hey, that would be a good mix to use with beef!

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism
PostPosted: Wed Feb 23, 05 12:08 pm    Post subject: Reply with quote
    

N.V.M. wrote:
its too bad you don't know what moosemeat sausages taste like. dang,so good. oops, oh yah, you're not in Canada!


I read that as mouse meat!

So, what does moosemeat taste like, any way of describing it? (Please don't say moose or chicken).

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