www.sausagemaking.org

First attempt was fun. no real measuring of following of a recipe.

Did and brie, apple and pear: grated the apple and pear, they disintagrated during cooking but the brie was very tasty. A chorizo style: too much paprika and a chang mai style: too much thai basil

They were very smooth, not enough or too much seanings/flavourings. Had a lot of fun but have learnt from my mistakes.

for the Second attempt, i'm going to follow the recipies for a change.

a brie and apple: going to cube the apple and add a little apple juice
chorizo: less paprika and going to follow a recipe
Sage and caramalised onion: mmmmmmmmmm

all to be stuffed into hog casings

will try and take some photos and document the process

wish me luck

made a few sausages on sun and they turned out pretty good if i may say so. them casings dont half have a funny smell. took an age to get the smell from my fingers. we used miced pork from the sausage king in bristol, not enough fat so will grind next time. wanted to get the knack of filling casing first. one step at a time

Made a very big mistake: tried to flush out the casings with water. that was the biggest knot i'ver ever seem took an hour to get out, never again.

my freind and I made:

Breakfast banger: from lenpoli, proberbly the best of the lot. well balanced flavour that really did taste like a british banger. a remarkable realisation- "it tastes like a suasage!"

apple and brie:cubed apple and brie with a little salt and pepper, good tasting and bulked up the sausage so the meat went further. needs more brie, always needs more brie.

chorizo typeused 1/3 smoked paprika and 2/3 normal. still too musty and smokey. will leave out the smoked paprika next time. but good overall balance with red wine vinegar and spices. will make again.

curryshed loads of cilantro, salt pepper, used alot of green chillis to impart the flavour of chilli alongside the heat, fresh dry roasted cumin and corriander - ground, and a bit of garam masala. good sausage. will make a v.good goa sausage curry but needs more fresh cilantro and chilli


unfortunatly the cook in me burst out so didnt quite keep to any recipe, so dont know what to avoid or how to recreate them, hence why i'm rubbish at baking must hold back and follow the recipe next time

Hi aeddon

Re Casings, you are supposed to flush them out with water but seperate them first and cut to the desired length. I know when I started I soaked the lot because the packet didnt tell me to do otherwise - oh well you live and learn

Cheers WW

Aeddon,

How log did you soak them for? If you soak them for 8-12 hours changing the water 2 or 3 times, and flush them before using,you'll find they don't smell so much and are much easier to handle - and they slide on & and off the horn more easily too.

As WW says, only soak the amount you will be using.

naw, didnt soak them at all but i did cut what i would use first.

just cut about 10 arm lengths for all of the diff mixes (approx 3.5kg), put the whole length on the machine and stuffed them one after the other.

how much casing length per kg is recommended?

will soak next time

by the way: whats your favorite sausage/s?

My favorite is Boerewors - a traditional South African sausage. My wife likes Franco's Sardinian mix which has sun dried tomatoes, and pine nuts amongst other things.

You gotta soak the casings - at LEAST for 2 hours but preferably overnight - or if you're in a real hurry soak for 20 minutes in lukewarm water and flush several times.

right then, will soak for sure. and i am going to give the boerwores a go as well.

so i dont waste too much casing, how much length per kg is recommend - approx?

Check this aricle in the FAQ forum:

http://forum.sausagemaking.org/viewtopic.php?t=767

exactly what i nedded, thank you