making sausages

[JULES]

anyone here make their own sausages? down here English sausage does not exist, so I`ve got a grinder with nozzle attachment and managed to get some hog casings. I`ve been doing a bit of reading up and will try using black and white pepper salt allspice and sage. anyone got ant tips would be helpfull

 

[aguero93:20]

anyone here make their own sausages? down here English sausage does not exist, so I`ve got a grinder with nozzle attachment and managed to get some hog casings. I`ve been doing a bit of reading up and will try using black and white pepper salt allspice and sage. anyone got ant tips would be helpfull

@idahoblues is probably the **** to ask, although I'd throw in a pinch of Cayenne personally.

 

[Tuearts right boot]

anyone here make their own sausages? down here English sausage does not exist, so I`ve got a grinder with nozzle attachment and managed to get some hog casings. I`ve been doing a bit of reading up and will try using black and white pepper salt allspice and sage. anyone got ant tips would be helpfull

Dont forget to put everything in but the 'Oink'.

 

[JULES]

@idahoblues is probably the **** to ask, although I'd throw in a pinch of Cayenne personally.

I want a typical English sausage, I have seen some American recipes with fuckin brown sugar garlic and ginger in them, I want classic English, cayenne may be a bit too strong?

 

[aguero93:20]

I want a typical English sausage, I have seen some American recipes with fuckin brown sugar garlic and ginger in them, I want classic English, cayenne may be a bit too strong?

Just a pinch, Cayenne is a slow burner and compliments Sage well. As I said ask Idaho though, hillbilly fucker does all that stuff himself.

 

[Machiavelli]

Will they be halal?

 

[JULES]

Will they be halal?

yes, halal pork

 

[George Hannah]

http://forum.sausagemaking.org/viewtopic.php?f=1&t=3542&hilit=cumberland

 

[JULES]

http://forum.sausagemaking.org/viewtopic.php?f=1&t=3542&hilit=cumberland

the guys on there take it a bit serious, I will start with English pork and work my way up to cumberland

 

[Meatbag]

the guys on there take it a bit serious, I will start with English pork and work my way up to cumberland

 

[manimanc]

Send us your address and I'll post you some good old walls sausages.

 

[kashmir]

https://www.designasausage.com Get most things here

 

[manimanc]

 

[sir baconface]

yes, halal pork

You realise what sentient mammals endure to pander to that barbaric ideological practice?

Enjoy your sausages, animal abuser.

 

[andyhinch]

the guys on there take it a bit serious, I will start with English pork and work my way up to cumberland

Cumberland is the king of English sausages.

 

[idahoblues]

My advice would be to keep your meat as cold as possible at all times, your hands should hurt from the cold as you mix.. Once you've seasoned put the mixture back in the fridge to let it meld together (meld is a good word). Do not make too lean, fat makes the sausage. Use good ingredients, the simpler the better. Use a hand stuffer rather than an electric one umtil you get the hang. Hot italian is a good mixture for beginners but here's a link foe a basic banger...don't forget the bread crumbs
https://www.thespruceeats.com/bangers-oxford-sausages-recipe-1808520

 

[blueparrot]

anyone got ant tips would be helpfull

Not my sort of sausages but here you go

https://www.jiminis.co.uk/blog/edible-ants-a-crispy-story-from-brazil/

 

[idahoblues]

I recently made a batch with some fatty pork and lamb hearts. Salt, pepper, fennel, hot pepper flakesa little oregano...bada bing, super simple and really tasty

 

[JULES]

Not my sort of sausages but here you go

https://www.jiminis.co.uk/blog/edible-ants-a-crispy-story-from-brazil/

ate termites in Africa many years ago, ok I suppose

 

[MadchesterCity]

Appropriate username for this thread