www.sausagemaking.org

Our kids love the dreaded mattersons, 'boil in the bag' type things and we were wanting to make something from our own pork that would satisfy them without resorting to whatever it is those things are full of.

Has anyone got any recipes or tips on how to achieve this?

Thanks

John

Hi John, Welcome,

Here's a fantastic smoked sausage:

http://forum.sausagemaking.org/viewtopic.php?t=1953

Phil

I know what I'm doing with my pork mince tomorrow

Dave

I like cheese in mine, if you don't leave it out, here is what I do

grind up some pork



add spices and mix



add cheese



re-mix



stuff



into the smoker



on the plate






the recipe

Smoked Sausage

15 lbs. Pork butts
1 lb. New Cheddar cheese crumbled
4 Tbs. Salt
3 tsp. prauge powder #1
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
1 cup Soya Protein concentrate
1 cup skim milk powder

Grind all meat through a coarse plate. Add ice water then spices mix. add cheese and remix
Stuff into natural hog casings. Let sit overnight to blend spices and set the links. Smoke for about 6 hrs at 150-180 degrees until the internal temp reaches 152 F Quench in ice water and let hang at room temp for an hour. Vacuum pack and freeze.

Wonderful photo series and wonderful looking sausages Big Guy

Thanks for the link, that looks like the perfect place to start.

I think we will mince quite fine to fool the kids!

Natural skins?

quietwatersfarm

If you mince the sausage, in the recipe I linked to, very finely it comes out like a Mattessons (but 10 times better). I used extra large hogs casings when I made them.

Further on in that thread you'll find a number of links to Youtube videos showing exactly how to make them.

Phil

Perfect! Cheers Phil

Just to add that the large hog casings can be obtained from Weschenfelders - I think they were 40 or 42mm. You may need to ring them though. They are not sold by this site's shop.