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Sausagemaker's beginner's guide to sausage making.

PostPosted: Sat Jun 14, 2008 8:17 am
by Spuddy
Richard (Sausagemaker) has kindly created a revised beginners guide to sausage making with a lot more info in, it includes the full devro book, over 100 meal master sausage recipes plus the latest food guidance law.

Download HERE.
It requires Adobe Reader, if you don't have it you can get it HERE

If there's anyone can't make good sausage after reading this guide then they haven't read it properly :)

A massive thanks to Richard for all the work that must have gone into this 135 page guide.

PostPosted: Sat Jun 14, 2008 8:35 am
by johnfb
Very impressive.

PostPosted: Sat Jun 14, 2008 2:00 pm
by sausagemaker
Once again

Thank you to Spuddy for hosting, I hope you find the guide useful


PostPosted: Sat Jun 14, 2008 2:31 pm
by saucisson
That's superb Richard, thank you.

PostPosted: Sat Jun 14, 2008 8:37 pm
by Oddley
Thanks Richard, a lot of good info there.

PostPosted: Sun Jun 15, 2008 7:40 am
by aussieinor
Richard, thank you for the time and effort you've put into this. It's a great resource to have, especially for the beginner that can print out and have available on hand.

Thanks again!

PostPosted: Sun Jun 15, 2008 7:53 am
by aris
Try using primopdf - - it is free and does not put those annoying nag messages in the PDF file. I've been using it for years with no issues.

PostPosted: Sun Jun 15, 2008 8:21 am
by sausagemaker
Thanks for the link, now downloaded for future use.


PostPosted: Sun Jun 15, 2008 12:04 pm
by wheels
Great piece of work Richard.
:D :D :D


Sausagemaker's beginner's guide to sausage making.

PostPosted: Tue Jun 24, 2008 4:28 pm
by spudeye
Hi Richard
This a great piece of work.
I'm an old sausage maker, well what was called a "Butcher Boy" back years ago. Used to hang around Small Goods Factory eventually until I was give "Delivery Boy" satus and then was able to "help" in the factory in School Holidays. I'm just starting to get back into sausage making as a family treat and I have never seen this site before. I'm also Brewer & budding Cheese Maker so its all here. Back to your fantastic PDF file. What a gem, even a Sav Recipe, been years since I even heard that name. let alone tasted one, ummm.
Thanks for giving me many hours of reading :roll:
Darn fine effort

PostPosted: Wed Jun 25, 2008 4:18 pm
by sausagemaker
Thanks all
For the kind words, it good to know that your efforts are appreciated, happy sausagemaking everyone.

Richard (sausagemaker)

PostPosted: Tue Aug 19, 2008 12:39 pm
by wallie
My final question is how do I get a more loosely textured sausage as mine come out a bit solid.

WW said:
I used to make all my sausages totally rusk free but a number of people commented on how "solid" the sausage tasted. I then experimented adding various amounts of rusk & liquid until I got a sausage that was in my customers opinion correct. I now use 10% pin head rusk to 10% liquid in all my sausages and this seems to give a good consistency.

Any other suggestions?
I was thinking of cutting down the mixing time in the Kenwood, but surely that would stop the myosin developing.

PostPosted: Tue Aug 19, 2008 1:10 pm
by wheels
Hi Wallie
Coarser grind?

thanks again

PostPosted: Thu Oct 30, 2008 12:58 pm
by hotgoblin
having read the guide a big thanks it meant my first atempt at sausage making worked


PostPosted: Fri Oct 31, 2008 5:20 am
by spanner
About 7 years ago I found myself shaving a dead pig as 06:00 with a stinking hangover (me, not the pig). Having been almost forced to eat Czech sausages on a daily basis since then, your PDF was a pleasant find & I can now see where I've gone wrong with the sausages I've made so far :roll:

I can feel a 'shaving' coming on..