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i make my own burgers because i worry about what is in the shop bought ones, but i would really like to make sausages but dont want to fiddle with sheeps guts etc. does anybody make sausages and how do you do it? mine fall apart if i try to make them without an outer. i make balls and cake and burger shapes but just cant master a sausage.

i rarely buy them from the shops because of what might be in them and my little boy loves sausages

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thank you kate i will have a look in lakeland

do the ones you make cook just the same?

how long do the skins last and how many sausages can you make with one lot?, do you just make a big batch and freeze them?

ohh... i am getting all excited about making sausages... thinking about all the different recepies i can make....i could do child sized ones and sneak in loads of veggies like i do with the burgers and meat balls.

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i remember when BSE was in the news and they banned children fron disecting animal eyes in the science labs there was an article in the newspaper saying that they coludnt understand why children couldnt disect animal eyes in the lab but could eat them in sausages for lunch!!

i have never looked at a sausage the same ever since.

thats why i make my own burgers and its a great way to experiment and sneak veg in.

i also make great salmon, sweetcorn and pepper balls because i am sure the same happens with fishcakes

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thank you kate i will have a look in lakeland

do the ones you make cook just the same?

how long do the skins last and how many sausages can you make with one lot?, do you just make a big batch and freeze them?

ohh... i am getting all excited about making sausages... thinking about all the different recepies i can make....i could do child sized ones and sneak in loads of veggies like i do with the burgers and meat balls.

 

Yes, they cook just the same but taste better because you know what's in them :wink: . The collagen skins feel papery when you use them. They come in a tube and you just pull off what you need to use each time. I make a couple of pounds of sausages, cook what we want to eat and freeze the rest.

 

The skins rehydrate when they have the uncooked sausagemeat in them so they look, feel and taste like proper skins. The dried skins will last absolutely ages! They have a very long expiry date on them and one tube will make loads and loads of sausages.

 

I found it tricky to make the links so I make one long sausage and make it into a catherine wheel shape like a big Cumberland Sausage and cook it and slice it like a cake! Saves so much hassle!

 

Just looked on the Lakeland site and it doesn't look like they do the ratchet sausage maker anymore which is a real shame.

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There are loads of sausage stuffers out there try ebay we have got a couple which we picked up at the charity shop, car boots are probably worth a try as well.

 

The one we use is a lakeland mincer with stuffer attatchment which I think they still do

 

There is a great recipe in Hugh Fearnley Wittingstall's Family cookbook which is a great book but not for those who worry about their waistline . chocolate chunck cookies, and the best ever brownies but when you see whats goes into them you will think twice about eating brownies again the quantities of good things are incredible!

 

For the sausages you need good meat shoulder of pork is good and loads of fat again it will horify you but cut down at your peril you will get dry sausages. The seasoning is also really important quite a lot of salt and pepper and hebs are needed but at least you know what is there.

 

We used real skins from the butchers first which are great fun because you have to rinse them with water first and it is like havine a big snake in the sink but they are quite fragile. We also get our collogen skins from ascott or ebay.

 

we never buy burgers always make our own with a lakeland burger maker and discs and they are far nicer we sometimes mince rump steak for them but more often than not just buy good mince and add a bit if what we fancy often fresh corriander leaf yummy

 

Good luck

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You're quite right about the ingredients Liz.... and also right about not altering them too much.

 

I was horrified when we first started making sausages, at the amounts of fat and salt we had to add. We have experimented and now make a slightly lower fat sausage but still have to add all the salt. If you work it out per sausage or per child then it isn't as horrific as you first think.....

 

....... and of course, as has been said, if you knew what went into commercial sausages...... :?

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thanks for the great tips i have had a look on e-bay and wow they are expensive, except one in america which looked great and made pasta as well. i did a search on 3 in 1 pasta and sausage makers and came up with this one which looks good.

i always wanted to make my own pasta as well as i love buying the fresh pasta from the shops but it would be great to invent my own fillings.

 

http://www.juiceland.co.uk/item--Easy-Health-Mincer-Pasta-Maker--OT001.html

 

i might try my local baking shop first so i dont have to pay the extra postge but i think that is the thing to buy, is it similar to what you have ladies?

 

i always make my own mince using the mincing bit attached to my hand blender. i buy the cheaper steak from sainsburys so i can cut the fat off and just mince it and add loads of goodies. i dont have any burger makers so mine are rather rustic looking and they do sometimes fall apart but the kids dont mind.

i have never really been a burger eater but its a way of getting veg into the kids. they also dont like roast or steak and it a way to get red meat into them. i always make my own mince for lasagne, spag bol and chilli.

it will be nice to make pork sausages, especially for the bbq

i broke my oven door three weeks ago and i have been waiting for it to be imported from smeg in italy and it should be arriving today (yipee!!) so i can use the oven again. its amazing how much i do use the oven and i have been lost without it, even the kids have missed making cakes and cookies.

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A bit more expensive than the hand one but looks pretty good

 

http://www.argos.co.uk/webapp/wcs/stores/servlet/Search?storeId=10001&catalogId=1500000701&langId=-1&searchTerms=sausage+maker

 

I make my own burgers and have done for over a year now, I cant eat sop burgers anymore. They taste really bad now, always take them to friend bbqs as well......Guess which ones get cooked and eaten first :)

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