Hello from new member
Posted: Wed Feb 03, 2016 3:15 pmHi there!
I joined the forum recently, as I have an itch to make my own sausages. I do love good food, and a good sausage is a wonder to behold, and one of my favourite things. We are lucky top live in Bromley, so have a very good specialist shop not far away, but I think with bit if help and practice, I could make some pretty good sausages a bit cheaper!
I don't have any experience, unless you count working on the meat counter in Sainsbury's for a day when I was at school, but do alot of cooking and make full mash beer.
I've ordered a hand mincer/ sausage maker and some hog skins from eBay, will give it a try when these turn up. I've also had a read of the guidance on here, and will do so again, and follow the advice.
Couple of family peculiarities- my wife loves chicken sausages, so that will be one of my first tries. My mother-in-law is also coeliac, so all I make will be gluten free. Question on that- should I go with all meat, or put in some potato starch in lieu of rusk? If the latter, where can I get that from?
Finally, I make my own curries, and have some very good specialist spice mixes: would I be mad to add spices, tomato passata and coconut milk to minced chicken thighs, and try to make a chicken tikka massala sausage??
Cheers to all,
Alex.
I joined the forum recently, as I have an itch to make my own sausages. I do love good food, and a good sausage is a wonder to behold, and one of my favourite things. We are lucky top live in Bromley, so have a very good specialist shop not far away, but I think with bit if help and practice, I could make some pretty good sausages a bit cheaper!
I don't have any experience, unless you count working on the meat counter in Sainsbury's for a day when I was at school, but do alot of cooking and make full mash beer.
I've ordered a hand mincer/ sausage maker and some hog skins from eBay, will give it a try when these turn up. I've also had a read of the guidance on here, and will do so again, and follow the advice.
Couple of family peculiarities- my wife loves chicken sausages, so that will be one of my first tries. My mother-in-law is also coeliac, so all I make will be gluten free. Question on that- should I go with all meat, or put in some potato starch in lieu of rusk? If the latter, where can I get that from?
Finally, I make my own curries, and have some very good specialist spice mixes: would I be mad to add spices, tomato passata and coconut milk to minced chicken thighs, and try to make a chicken tikka massala sausage??
Cheers to all,
Alex.
Instead of potato starch, I would look for gluten free crackers (biscuits) or gf bread toasted dry and crumbled and use them instead. A curry sausage might be nice and it's important to make something you'd be willing to eat even if it's not perfect.