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Homemade Sausages

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Riri

Riri

Well-Known Member
Relationship to Diabetes
Type 1
Just thought I'd tell you all about my efforts at making homemade sausages. Got my new mincer and sausage attachments last week so this afternoon I made them using a load of seasoning, including fennel, majoram and cayenne and a handful of ciabatta breadcrumbs. The first 4 were under filled but the next 8 look ok I think. They have to sit in the fridge overnight now so I'll have to wait util tomorrow to try them. It was a bit of effort so let's hope they're worth it. We had a bit of a laugh doing them too 🙂
 
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I hope they taste as good as they look. 😎
 
Well done hope they taste as nice as they look, next time try hand linking them.. That's when the fun starts
 
Mmm yummy- have lost all faith in shop bought sausages even tried butchers best!and been let down! what part of the sausage making did you find funny I wonder!
 
Actually Pete arn't you a butcher?-what are your sausages like -we're in the west midlands too
 
Chuckling during most of it really 🙂 Hand linking sounds very advanced!!! I've re-read some of the recipes/guidance and I notice that a lot of them suggest frying off a bit of the mixture first to check the seasoning. Ah well - I can always salt and pepper them a bit more afterwards if needed. Going to have them tomorrow night with onion gravy, celeriac mash and green cabbage.
 
Yes that's my trade, no real secret to making a nice sausage, just use fresh ingredients natural skins and a good cut of pork like shoulder, if you make it to lean its dry so shoulder is just the job, if you use a small butcher you should get a good Quality sausage, the one thing I would say is if it says economical or you get 20 or so for next to nothing don't touch them with a barge pole .... You gets what ya pays for ....
 
It's best left in the fridge overnight for the full flavour to come out, then next time just put more or less seasonings in to suit your own taste buds, don't get to good you will put me out of work 🙂
 
No hope of that Pete! I was all set to buy a piece of pork shoulder to make them with but my butcher, who makes his own sausages, says he always used the loin with the fat on so I went with him. Worried now! I'll get my husband to submit an honest review to tomorrow . Lol
 
Nothing set in stone when making sausage, some butchers use shoulder some draft, and some loin, so don't worry as I say it's all trial and error, enjoy 🙂
 
Hope they're almost zero carbs as there was literally an egg cup full of breadcrumbs in the whole mixture. If the remaining mince, which I made into meatballs for tonight's supper, is anything to go by, they're going to be damn fine. Had a huge thumbs up from hubby 🙂
 
Well Riri hope you enjoyed your tea tonight and your homemade sausage was a success..
 
Pete H said:
Well Riri hope you enjoyed your tea tonight and your homemade sausage was a success..
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They were a resounding success Pete. Hubby said they were 'a triumph' - praise indeed. Only trouble now, he'll want them regularly!! Had them with potato wedges and oven baked root veg in the end - BG 2 hours after food 7.0 so no problem there either!
 
Riri said:
They were a resounding success Pete. Hubby said they were 'a triumph' - praise indeed. Only trouble now, he'll want them regularly!! Had them with potato wedges and oven baked root veg in the end - BG 2 hours after food 7.0 so no problem there either!
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Ah, good to hear! 🙂
 
Trying to get a pic of the little blighters but the system seems to be going a bit haywire in me and won't upload :(
 
Riri said:
Trying to get a pic of the little blighters but the system seems to be going a bit haywire in me and won't upload :(
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The picture system built into the forum is very picky :( I use a free site like photobucket and copy a link into posts 🙂
 
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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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