Hi from Cumbria..

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Hi from Cumbria..

Postby Oddbod » Fri Nov 13, 2015 6:01 am

....OK, so I'm in New Mexico right now but I live in West Cumbria.
Totally new to sausage making but have bitten the bullet after some research & whilst in the US have picked up a new #12 Chop Rite 2 meat grinder with several plates & knives & some stuffing tubes to suit.
I shall now go somewhat silent & get to reading as much as I can here before starting on doing. :D
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Re: Hi from Cumbria..

Postby NCPaul » Fri Nov 13, 2015 1:30 pm

Welcome to the forum. :D

A good place to start your study would be here:
viewtopic.php?f=13&t=3986

If you make Cumberland sausage, remember not to link it. :D
Fashionably late will be stylishly hungry.
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Re: Hi from Cumbria..

Postby wheels » Fri Nov 13, 2015 2:50 pm

Welcome to the forum. :D :D

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Re: Hi from Cumbria..

Postby Oddbod » Sat Nov 14, 2015 3:19 am

NCPaul wrote:Welcome to the forum. :D

A good place to start your study would be here:
viewtopic.php?f=13&t=3986



Ta much.

If you make Cumberland sausage, remember not to link it. :D


As if..... :P
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Re: Hi from Cumbria..

Postby DanMcG » Mon Nov 16, 2015 10:20 am

Welcome to the forums Oddbod
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Re: Hi from Cumbria..

Postby Oddbod » Wed Dec 02, 2015 12:16 am

Courtesy of £250 compensation from a well known high street bank for making my time in the US a tad fraught, I decided to splash out & now have one of these http://www.sausagemaking.org/acatalog/Pro_5L_Stainless_Steel_Stuffer.html, a large supply of herbs, spices, salt, rusk & hog casings to hand.
As soon as I get sorted with a supply of pork shoulder at reasonable prices (missed Morrison's deal the other week: £2 a kilo :( ), I'll get started on my first attempt at Cumberland sausage, using the recipe elsewhere on the board.
One apparent advantage of the horizontal stuffer is the direct route into the stuffing tube; should lead to less leftover mix compared to the vertical ones.
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Re: Hi from Cumbria..

Postby wheels » Wed Dec 02, 2015 3:25 pm

I look forward to reading your exploits.

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Re: Hi from Cumbria..

Postby Oddbod » Mon Dec 14, 2015 11:24 pm

Finally got myself organised enough, so this afternoon I set to & have achieved sausage - Cumberland to be precise & done using the Polly Perkins recipe, only I halved the sage as I've had overly sagey Cumberland in the past - needn't have going by the taste, so I'll trickle it up next time.

Image
1.2kg of pork shoulder, minced coarsely. Herbs, spices, water, breadcrumb then thoroughly mixed in (I forgot to take a fotie...)


Image
The sausage stuffer ready to go - how do i stop air getting in the casings?

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I have achieved sausage.:D
It's not perfectly even but I had no breaks or big air bubbles.

Image
Prettied up for the camera - about six feet of sausage I reckon.


Image
Guess where the scrapings out of the stuffer went....

....bloody superb even if I do say so myself.:)

On the meat side; the recipe called for 80% pork shoulder & 20% pork belly for the necessary fat to stop the sausage being too dry. I looked at the shoulder & decided there was plenty enough fat to keep things moist & going by the samples I was right.
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Re: Hi from Cumbria..

Postby NCPaul » Tue Dec 15, 2015 12:00 am

Well done. :D A needle will help with air pockets, I keep mine on the windowsill. You will find I think that the flavor changes (mellows) after "blooming" overnight on a rack in the fridge.
Fashionably late will be stylishly hungry.
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Re: Hi from Cumbria..

Postby yotmon » Thu Dec 17, 2015 2:07 pm

Re the air, try pummeling the sausage meat in the chamber with your closed fist as you place it in, this will force a lot of the air out and give a better fill. Also, seeing as they weren't going to be linked, you could have afforded to fill them a bit tighter.

Good result though. :D

HTH. Yotmon.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
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