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For those who like sausages
Mon 13-Jan-14
6:33 pm
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SumpRat
Reading

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Mmmmmm i_am_hungry

 

Very nice. All home made sausages seem to have an odd back taste. I think it is the cereal used as a binder.

However my sausages were still delicious.

 

SausageRat

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Tue 14-Jan-14
3:26 am
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brambleberry
Toronto, Canada

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paperman said
Sausages eh...now someone is talking my language. Presumably Simon you have a machine to fill the skins, please tell more cos I am definitely on the wavelength. They look really good.

 

Just edited to say have just watched this on YouTube:

 

Interesting...

 

That was a very informative video. Thanks for posting the link. I would love to try making sausages but don't have the confidence or the equipment. I was quite surprised how much salt went into each batch and the paprika!

Home is where the heart is.

Tue 14-Jan-14
7:13 am
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paperman
Saxmundham, Suffolk

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Actually I was shocked at the amount of salt, if I do it I will probably halve it and see how it turns out, you can always salt the finished meal if needed.

Regarding kit, I have measured my hand mincer and it is the right size for the following:

Sausage Stuffer

and there is a book and cases that you can buy on the same deal all for £18.57 so it isn't too bad a deal for starters.

Mind you I haven't placed the order yet and I had some lovely jerk sausages last night which were from my local butcher so am thinking....

 

 

 

I have reached an age where my train of thought often leaves the station without me...

Tue 14-Jan-14
8:22 am
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paperman
Saxmundham, Suffolk

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Simon, the interesting thing in the video was that the guy didn't use a binder as far as I can see. I guess the casing holds it all together. Any thoughts??

I have reached an age where my train of thought often leaves the station without me...

Tue 14-Jan-14
8:32 am
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paperman
Saxmundham, Suffolk

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Actually, see my earlier post about Sausage Stuffers and I put the wrong link on the piece but cannot edit out the error.

 

The correct link is here

 

apologies etc...

I have reached an age where my train of thought often leaves the station without me...

Wed 15-Jan-14
4:43 pm
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SumpRat
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paperman said
Simon, the interesting thing in the video was that the guy didn't use a binder as far as I can see. I guess the casing holds it all together. Any thoughts??

Yes, thats what I wan't to get away from.

I find the binder adds an odd taste note to the sausage. Not that it is unpleasant but would prefer it wasn't there.  I feel some experimenting coming on.

 

SR

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Wed 15-Jan-14
5:30 pm
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Xahha
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Binder is often in the form of rusk or breadcrumbs and is a hangover from wartime years when meat was in short supply and the great British sausage was born that used a lot of filler to eke it out. If the rusk is old it will develop a taint. Freshly made breadcrumbs would be better, if using filler, from the taste point of view.

Traditionally if you use good meat there is enough protein to bind the fat and hold the structure when cooking.

I would prefer my sausages to contain as much meat as can be put in after adding seasonings and spices.

 Are we having fun yet? I am!

Wed 15-Jan-14
5:43 pm
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Toffeeapple
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What are your favourite sausage recipes chaps?  Oh and Eileen too...embarassed

I'll try that again!

Wed 15-Jan-14
6:43 pm
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eileen54
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my favourite TA are pork and cheese, although i don't make these treat myself about twice a year , from Donald Russell

Never give up Tomorrow is another day.

Wed 15-Jan-14
6:43 pm
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Xahha
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I have a liking for Cumberland, pork and apple,chorizo, plosh sausages of many kinds, smoked sausages etc.

 Are we having fun yet? I am!

Wed 15-Jan-14
7:40 pm
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paperman
Saxmundham, Suffolk

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Still working on it TA. Only been developing my taste for them for the last 70 years although I have to say the first 50 odd of them were wedded to Kennedys Pork Sausages but sadly that fine south London chain closed in 2007 I had to get more adventurous. Fortunately we have a local farm butcher who makes a good range but shortly I am going to have a go at making them myself. Consider it work in progress.

 

see also:

 

for those of us brought up in South London Kennedys was a staple of life. Even when I lived up in Shropshire I used to have a 20 lbs pack sent up every so often for the freezer...

I have reached an age where my train of thought often leaves the station without me...

Thu 16-Jan-14
12:17 am
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Toffeeapple
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But what about the recipes?

I'll try that again!

Thu 16-Jan-14
9:52 am
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paperman
Saxmundham, Suffolk

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TA sausages are about more than just mere recipes, for aficionados and followers of the creed the search for the perfect sausage is akin to the search for the Grail and cannot be hurried. We toil and we labour and eventually perhaps we arrive. Meanwhile, regrettably, we have watched as some revered names and sites are purged to become Pound or Charity Shops or car parks. 

We appear now to be 3 pilgrims and no doubt one of us, when we see Jerusalem will share some knowledge, but maybe not all - perhaps sausages like a good woman, should have some mystery about them.

Hope that helps.

 

 

I have reached an age where my train of thought often leaves the station without me...

Thu 16-Jan-14
10:26 am
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Toffeeapple
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Blumming waffler!  You are all jealously clutching your secrets to your manly chests, aren't you? monster

I'll try that again!

Thu 16-Jan-14
1:00 pm
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paperman
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Yep, just holding onto our sausages.....

I have reached an age where my train of thought often leaves the station without me...

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