www.sausagemaking.org

I got the Northern Tools grinder a while ago, but had not used it until today. Roughly followed the Oddley Gloucester Pork Sausage recipe here http://forum.sausagemaking.org/viewtopic.php?t=3176
Used the Northern Tools mincer to stuff as well, with some help from Mrs Jaunty (I have bought the Hobby Stuffer off Franco but it is still at work). Surprised at how controlable it was stuffing, but reasonably hard work without a spacer.



Used 1.5kg shoulder & 1 kg belly, 350 ml water 300 g rusk and plenty of seasoning. Biggest "problem" was wasted a lot of the hog casings as overestimated what we would need. Really pleased with how they came out, the test patty and the left overs tasted good too. Sausies in the fridge now blooming, cross fingers! More pics here: http://seantrent.smugmug.com/Food/First ... 0387_7VeXz

They do look good Jaunty! Well done!

well done jJ will go well with mustard or pickles

Looks like a pro made them.

Thanks! Just tried one for a snack came out great. Reminds me a little of a bratwurst (which is A Good Thing). Let me try and insert an image


As I have all the stuff to do so, I am thinking I will sous vide them before using/freezing, so they can just be finished on the BBQ/in the pan. It seems like it should work...

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They look great.

To calculate your casings, there's a calculator here:

http://forum.sausagemaking.org/viewtopi ... calculator

Phil

Cheers - any idea if there is a Mac one?

Not as far as I am aware.

PS - I will be buying some ready spooled casings for next time I think - it was worse than my iPod headphones untangling those things!

Those look fantastic.

Thanks for the comments. They have come out so well I am a little bit in shock, can't wait to start doing more sausages!

I cooked them sous vide at 60ºC for an hour and a half, some to freeze and some to eat (after frying off). Had them tonight with fresh baked crusty rolls (cheated, used the Wright's crusty bread mix, but it makes great fresh rolls) and home made coleslaw.

Here is a pic of 6 cooked, with 3 x 6 more vacuum sealed at the back, then a pic of them in the Sous Vide Supreme.

I miss the label 'For André'.

Jaunty wrote: Biggest "problem" was wasted a lot of the hog casings as overestimated what we would need.

Looking Good
Just freeze any left over casings you have in a plastic bag and defrost them in water when you next need to use some.

Even easier is to just re-salt them.

Phil

How do you like the Sous Vide Supreme?