by aris » Sun Aug 08, 2004 6:01 pm
Not tried mine yet, but I don't think you should fill them too much. I've also been told that after filling, you should slightly flatten the sausage with a rolling pin. Here is a tried and true recipe which I got from a visitor to my website:
10lb Beef mince - but not too lean
5 tsp. salt
1 level tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
5 tablespoon rough ground coriander.
75ml white wine vinegar. Don't use malt vinegar.
50ml Worcester sauce
Sheep casing or a butcher who is willing to fill them
for you. The butcher will know them as chippolata
casings. These casings are much thinner than normal
casings.
Mix the dry ingredients.
Combine the wet ingredients.
Put the mince in a big plastic bowl. Sprinkle
about 1/4 of the dry mixture and mix it thoroughly with
your hands. Repeat the process with the wet mixture.
Repeat the process until all the mix is gone.
Stuff sausage casings. Don't stuff the casings to full
else it takes too long to dry and don't stuff them too
loosely else it tastes yucky with all the dry skin.
Don't forget that you will lose about half of the total
weight to moisture loss. If you are getting a butcher to
stuff the casing tell him to stuff it about 75% of the
amount that he stuffs chippolata's.
Hang in box
Wait a few days