http://sausagemaking.forumotion.net/feed/? Latest topics Fri, 06 Nov 2009 12:49:35 GMT 10 http://illiweb.com/fa/empty.gif http://sausagemaking.forumotion.net/feed/? http://sausagemaking.forumotion.net/sausage-making-beginners-f1/aloha-everybody-t23.htm crazzycat ]]> Sausage Making Beginners Fri, 06 Nov 2009 12:49:35 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/aloha-everybody-t23.htm#62 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/aloha-everybody-t23.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/another-new-starter-with-dryish-sausages-t22.htm Toadflax I just made my first batch and, although the sausages were a good taste, they did seem rather dry when cooked. I used the recipe suggested in the booklet that came with my mincer /stuffer from Designa Sausage (approx 1kg meat, of which 2/3 was pork shoulder, 1/3 pork belly; 100ml chilled water; 100g dried breadcrumbs; ~30g seasoning; ~12g stabiliser; I think that was it). I did cook them on a lower heat than I normally do for bought sausages, so they may have cooked longer, but they ... Sausage Making Beginners Wed, 04 Nov 2009 13:25:15 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/another-new-starter-with-dryish-sausages-t22.htm#61 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/another-new-starter-with-dryish-sausages-t22.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/fresh-skins-or-dry-collagen-skins-t21.htm rmatt1 As I am new to this sausage making lark, can someone explain the REAL difference between collagen skins and fresh skins?
I don't want to make sausages that are like the horrible German ones with plastic skins
Please help and advise the best skins to go for

Many thanks

Bob]]> Sausage Making Beginners Tue, 22 Sep 2009 19:22:38 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/fresh-skins-or-dry-collagen-skins-t21.htm#56 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/fresh-skins-or-dry-collagen-skins-t21.htm http://sausagemaking.forumotion.net/special-diets-f4/wheat-free-t3.htm Dogsbody ]]> Special Diets Thu, 28 Aug 2008 11:38:53 GMT http://sausagemaking.forumotion.net/special-diets-f4/wheat-free-t3.htm#3 http://sausagemaking.forumotion.net/special-diets-f4/wheat-free-t3.htm http://sausagemaking.forumotion.net/recipes-f3/tika-spice-recipe-t14.htm Yan Hi, I have a really good recipe for using the Tika spice. Please note that the spice amounts are estimates, and you may wish to adjust these for your own particular tastes. Serves 2 2 Chicken breasts 3 desert spoons of tika spice 1 desert spoon of onion powder 1 1/2 desert spoons on chilli flakes 1/2 a small tub of cream/soft cheese (I'd recommend phili- the low fat version works well) OR 1/2 a medium pot of Greek yogurt (this can be low fat) Method: Place the ... Recipes Wed, 18 Mar 2009 11:50:50 GMT http://sausagemaking.forumotion.net/recipes-f3/tika-spice-recipe-t14.htm#28 http://sausagemaking.forumotion.net/recipes-f3/tika-spice-recipe-t14.htm http://sausagemaking.forumotion.net/recipes-f3/stilton-sausages-t13.htm Lizzie I have been making my own sausages for a couple of years now and the one that goes down really well with visiting friends and family is any blue cheese and leek but I feel that I loose some of the flavour as it boils out when cooking...I like to slow roast...so,today when on Designa's site to order stabiliser I asked for tips and Gaynor suggested rubbing the cheese into the breadcrumbs as in making a crumble. Well ,what a clever idea I shall try it soon but I felt I just had to share!! Recipes Wed, 18 Mar 2009 11:48:21 GMT http://sausagemaking.forumotion.net/recipes-f3/stilton-sausages-t13.htm#27 http://sausagemaking.forumotion.net/recipes-f3/stilton-sausages-t13.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-in-korea-t20.htm John Lovett Hi, Well I have made my first two batches of Sausages now, and I must say what fun I have had, My wife as yet will not assist so the manual machine might not last much longer, the problem I have is with the stuffing? you seem to need 3 hands, is it something I am not doing correct? As for the meat, pork is very easy to find here and compaired with other foods not to expensive, about 5 pound a Kilo, I have been using Shoulder as the fat content seems right, the sausage is staying together ... Sausage Making Beginners Sat, 01 Aug 2009 01:25:03 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-in-korea-t20.htm#46 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-in-korea-t20.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/mincer-verses-sausage-stuffer-t19.htm lambchops Hi, as a Newbie I had had a host of help from this forum and the people connected with it, I thank everybody for their help to date, however I have another query which I hope somebody can help me with. I have made a few batches of sausages now which to be truthful taste fine but I am not happy with the texture of the filling after cooking, I have used stabiliser, I have minced the meat on a small hole plate twice but nothing I do seems to get the mixture when cooked anything like the texture ... Sausage Making Beginners Sat, 25 Jul 2009 16:41:05 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/mincer-verses-sausage-stuffer-t19.htm#44 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/mincer-verses-sausage-stuffer-t19.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/smooth-filling-t17.htm lambchops Hi everybody, I am new to sausage making and this forum, I am looking for some ideas, I have now produced about 2 kilos of sausages, the first batch, sun dried tomato and garlic tasted lovely, but burst out of their skins at both ends and looked like dumbells! Gaynor was very helpful and has sorted that problem out by advising that I needed stabiliser, the second batch was Pork and Leek, they taste fantastic also and my grandchildren demolished them in one sitting to my delight, but said ... Sausage Making Beginners Fri, 26 Jun 2009 11:44:39 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/smooth-filling-t17.htm#37 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/smooth-filling-t17.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/slow-bangers-t16.htm hermy I have just made my first batch of sausages which turned out ok for a first attempt. I am using a sausage attachment on a new Kenwood chef machine but found that the mix came out VERY slowly into the casing.... Does this mean that my mix was too dry/wet or perhaps is the attachment not man enough for the job?? If anyone could shed some light on this I would be most grateful.
Hermy]]> Sausage Making Beginners Sat, 04 Apr 2009 21:39:35 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/slow-bangers-t16.htm#35 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/slow-bangers-t16.htm http://sausagemaking.forumotion.net/recipes-f3/recipe-variations-t15.htm Yan
Has anyone ever tried including something like dried apricots in their sausages? I have tried various cheeses that have done this and I was thinking of trying it with sausages.
Has anyone got any recommendations on what mix or spices to use with the apricots?

Cheers
Yan x]]> Recipes Thu, 19 Mar 2009 21:22:47 GMT http://sausagemaking.forumotion.net/recipes-f3/recipe-variations-t15.htm#31 http://sausagemaking.forumotion.net/recipes-f3/recipe-variations-t15.htm http://sausagemaking.forumotion.net/hints-tips-f5/how-to-get-the-last-bit-of-mix-out-of-the-mincer-t4.htm spicey lady ]]> Hints & Tips Fri, 05 Sep 2008 16:45:25 GMT http://sausagemaking.forumotion.net/hints-tips-f5/how-to-get-the-last-bit-of-mix-out-of-the-mincer-t4.htm#6 http://sausagemaking.forumotion.net/hints-tips-f5/how-to-get-the-last-bit-of-mix-out-of-the-mincer-t4.htm http://sausagemaking.forumotion.net/recipes-f3/problems-using-my-own-fresh-ingredients-t7.htm shortfuse
Problem is, when I defrosted them, I found they were a bit watery and didn't have the same taste as when I cooked them from fresh. Why is this?]]> Recipes Wed, 03 Dec 2008 21:11:57 GMT http://sausagemaking.forumotion.net/recipes-f3/problems-using-my-own-fresh-ingredients-t7.htm#11 http://sausagemaking.forumotion.net/recipes-f3/problems-using-my-own-fresh-ingredients-t7.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-from-the-philippines-t12.htm Tropicalpenpals Im an expat in the Philippines who loves sausages.. but local market is pretty poor and the speciality pricing is crazy! £6.00 for Bratwurst that are very similar to what you would find in Lidl for less than £2.00 Anyway earlier this year I bought a manual machine to get started and although have been very busy lately have decided the right time to start producing sausages for several reasons not just the pricing but also I want to know what is in what im eating especially after the latest horror ... Sausage Making Beginners Wed, 18 Mar 2009 04:53:02 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-from-the-philippines-t12.htm#24 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/new-sausage-maker-from-the-philippines-t12.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/looking-for-advice-t11.htm baden Can anyone advise of an efficient suasage stuffer, Elec or man , preferably for under £100....... Baden ]]> Sausage Making Beginners Thu, 26 Feb 2009 20:11:05 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/looking-for-advice-t11.htm#21 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/looking-for-advice-t11.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/hello-from-greece-t9.htm michele We moved to live in Greece a while ago and the only thing I miss is a traditional British sausage. I know this is a bit outside the usual reasons for joining this forum and the ethos of your whole business but... How would I go about making a sausage from raw ingredients that would taste like a typical school dinner/cheapish British sausage? We can get lots of delicious meaty wholesome organic sausages over here, that isn't a problem, but I miss the 'naughty' cereal laden pale ... Sausage Making Beginners Sun, 18 Jan 2009 09:39:35 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/hello-from-greece-t9.htm#14 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/hello-from-greece-t9.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-and-dry-sausages-t10.htm lacywendy
I am a new sausage maker and have recently got the mixed pack of skins. I made them last night and let them rest over night. I have just cooked two of them and have found them very dry in taste. I put belly pork, onion and some pepper in them. Hope someone can help and tell me what else needs to be added. My partner said that maybe adding some salt would bring out the moisture.

I look forward to hearing from you.

Wendy]]> Sausage Making Beginners Sat, 24 Jan 2009 12:10:30 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-and-dry-sausages-t10.htm#15 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-and-dry-sausages-t10.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-just-starting-out-t6.htm LAPhot Having just received my sausage making kit I have one question, for now anyway. What type of casing does the kit come with? I got the Complete Starter Pack with Size 8 machine and nozzles. Sausage Making Beginners Thu, 27 Nov 2008 18:50:42 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-just-starting-out-t6.htm#9 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/newbie-just-starting-out-t6.htm http://sausagemaking.forumotion.net/special-diets-f4/diabetic-sausages-t8.htm shortfuse I am a Diabetic and thought I couldn't really eat sausages again. They are a real favourite food of mine and really felt I was missing them. Now I can make my own I know exactly what is in my sausages and I have full control of the ingredients. At long last I can enjoy delicious sausages again!!!! I was surprised to learn how easy it is - I thought it would be very difficult but it's great fun and so many flavours to play with! Anyone seen the video on www.theinternet.co.uk ? Special Diets Wed, 03 Dec 2008 21:17:18 GMT http://sausagemaking.forumotion.net/special-diets-f4/diabetic-sausages-t8.htm#12 http://sausagemaking.forumotion.net/special-diets-f4/diabetic-sausages-t8.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/when-to-link-t5.htm new_bloke I've just bought my first sausage making kit, and before I start trying to make sausages, I thought I should ask a few (possibly daft) questions. When should I link the sausages? As I go along, or at the end? I'm using a manual machine.
I presume that I should tie the open end of the case before I start?
I'm sure I'll think of other things as I go along!

cheers,

john]]> Sausage Making Beginners Wed, 15 Oct 2008 13:15:58 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/when-to-link-t5.htm#7 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/when-to-link-t5.htm http://sausagemaking.forumotion.net/sausage-making-beginners-f1/how-much-fat-t2.htm spicey lady What is the point of having a lot of fat in a sausage - when the flavour can be created using spices? Sausage Making Beginners Mon, 18 Aug 2008 08:55:54 GMT http://sausagemaking.forumotion.net/sausage-making-beginners-f1/how-much-fat-t2.htm#2 http://sausagemaking.forumotion.net/sausage-making-beginners-f1/how-much-fat-t2.htm