I'm going to try it.

[Sausage]

W are so excited. My roomateand will be making sausages this weekend for the first time. Although this is my first post I have been here for a while doing some research and I think I'm ready. I will be picking up my mincer this evening. I haven't found a recipe to use yet because I am now living in Taiwan so ingredients are a little hard to find. I did find mace and sage today though. They will probably be basic/standard sausages because of this little setback. Wish me luck. I will let you all know.

[welsh wizard]

Go for it Sausage - good luck..............

[Oddley]

Welcome to the forum Sausage.

Good Luck and let us know all the gory details...

[Sausage]

Thanks for the encouragment. I will surely let you know.

[Spuddy]

Welcome Sausage.
I can't believe that nobody had picked that name already!!

[Sausage]

Welcome Sausage.
I can't believe that nobody had picked that name already!!

Thanks Spuddy, that's what I thought too.

[Sausage]

Okay, here is where I am. I went to the butcher and ordered some hog casings, about 10m. I asked him how much meat I would need to fill these casings and he proceeded to show me this little piece of meat which probably weighed 1.5 kg. I would of thought that for 10 m of casings you would need a lot more meat than that! Am I wrong? If so, about how many kg of meat would I need. Thanks.

[Paul Kribs]

Sausage

Generally 1 meter of average size hog casings will be enough for a pound of filling. I normally link my sausages at 4" to 5" and I get 6 to a pound.

With 1.5 kg of meat, plus the fat and herbs/spices and rusk/crumb you should be nearer to 2 kg, so 4.5 meters of casings should do it.

Regards, Paul Kribs

[Sausage]

Thanks Paul Kribs. That helps.

[fatnhappy]

Sausage

Generally 1 meter of average size hog casings will be enough for a pound of filling. I normally link my sausages at 4" to 5" and I get 6 to a pound.

With 1.5 kg of meat, plus the fat and herbs/spices and rusk/crumb you should be nearer to 2 kg, so 4.5 meters of casings should do it.

Regards, Paul Kribs

I like to drink adult livations during the sausage making process. Both strike as great fun. I'm afraid you've introduced too many metric conversions for my addled mind.

[Paul Kribs]

fatnhappy

I tend to agree with you on that. I was weaned on yards feet and inches, and pounds and ounces, pounds shillings and pence etc. Trouble is that most things now come in 'metric' sizes and as sausage was quoting metric thats what I finally gave him. I was attempting to show sausage how I arrived at the result albeit in 'old money'..

Regards, Paul Kribs

[welsh wizard]

Didn't Sausage Maker produce a chart a little time ago re length of casing per Lb / Kg of meat? Or am I just going a little ga ga.....

[sausagemaker]

Hi WW

Your not going Ga Ga, please see the link below
http://forum.sausagemaking.org/viewtopic.php?t=767

Regards
Sausagemaker