Sausage Making for beginners

[Paul Kribs]

Fiona

Congrats on your first batch of many..

Just put the casings back into the bag/container of salt that they came in and seal with a tie, then keep them in the fridge. I have had them in the fridge for over 9 months and they are still fine.

Regards, Paul Kribs

[Fiona]

Ooo, thanks for your speedy response Paul, that's good to know.

[sausagemaker]

Hi Fiona

Welcome to the Forum, I am glad you found the instructions clear, it is nice to know what you actually write make sense to a beginner, as once you have made sausages a few times it is easy to assume everyone knows what you are talking about.
Good luck with you future efforts

Regards
Sausagemaker

[Fiona]

Thank you for your welcome sausagemaker! I ate two of 'my' sausages this morning and they were fantastic, if I say so myself
I shan't be buying any more commercially produced ones.
I've asked Santa for a sausage stuffer for Christmas

[gerryz]

I'm keen to start sausage-making and have found this forum really helpful - and sometimes funny (the casings going down the plughole). Thanks, all. BTW Should I buy the beginners' kit? Do I need something else for the stuffing-in bit?

[Spuddy]

Hi Gerryz welcome to the forum.

Ideally a dedicated stuffer plus a mincer would be best. If you already have a mincer then just go for a good piston and cylinder type stuffer.
Which one were you looking at?

[gerryz]

Hi Spuddy,
I hadn't looked at any stuffer; just wondered. BTW I did decide to go for the starter kit but had to email for help. When I did add to cart (�59) that was OK. But "go to checkout" doubled contents of cart to 2 items (�118). Got no reply to email; wondered if anyone has an answer.

[Spuddy]

Probably an accidental double click on the buy button; Just go to the cart and change the quantity back to 1.

[gerryz]

Thanks for quick reply, Spuddy. Will try again.

[Wal Footrot]

Wal Footrot here - a Kiwi living in the land of Oz and lamenting the inability of the Aussies to make decent smallgoods! I've been here for nearly twelve years, have travelled all over the place and have yet to come across a Snag or Sav that matches what I can get from many butchers in NZ. The end result is that I've decided to make my own! at least I'll know what goes into them. Now don't get me wrong, Oz is a great place to live (I'm now a citizen) but this situation has to end.

So I went out and bought myself a mincer/sausage stuffer last weekend and I'm going to brew my first batch of snags in a fortnight's time. Sadly, there is no Aussie site dedicated to the production of the humble snag so, despite metric differences, I'll use this site as my main base.

As a beginner, what are the main pitfalls? How coarse or fine should I mince my meat? How do I make sure that the condiments/spices are totally infused into the meat mixture? Can I get Rusk here or do I have to resort to breadcrumbs? Does anyone here have a good recipe for a Saveloy?

Hoping for some replies

Wal Footrot

[sausagemaker]

Hi Wal Footrot

Welcome to the forum, I know what you mean about the ozzie snags they not the best I have tasted. Anyway please find below a recipe for Savs & you could use the bread crumb available at woolworths or coles.
If you want to use rusk try a search on the site as Parson snows has a recipe here.



SAVELOY

%
25.0 Pork Trim 50/50
15.0 Bacon Trim
20 Pork Jowl
20 Water
10 Rusk
1.5 Farina (Potato Starch)
2.5 Spice

SPICE MIX

%
74.3 Nitrate Salt
18.5 White Pepper
2.4 Sage
2.4 Cloves
2.4 Ginger

Processing

Chop pork trim with the jowl, seasoning & water to forma thick paste.
Add bacon trimmings & chop to desired particle size.
Chop in rusk & farina to aim for a final chop temperature below 59f
Fill into saveloy red or continental brown casings
Blanch in hot water or steam for 30 minutes at 173f
Cool & pack

Hope this helps

Regards
Sausagemaker

[saucisson]

Rusk here:

http://forum.sausagemaking.org/viewtopic.php?t=135

Dave

[gerryz]

Probably an accidental double click on the buy button; Just go to the cart and change the quantity back to 1.

I've now bought it, thank you, and can't wait to get started. I'll put the stuffer thing on list for Santa; meanwhile will try stuffing casings by hand. Grateful for tips!

[Wal Footrot]

Hi Wal Footrot

Welcome to the forum, I know what you mean about the ozzie snags they not the best I have tasted. Anyway please find below a recipe for Savs & you could use the bread crumb available at woolworths or coles.
If you want to use rusk try a search on the site as Parson snows has a recipe here.



SAVELOY

%
25.0 Pork Trim 50/50
15.0 Bacon Trim
20 Pork Jowl
20 Water
10 Rusk
1.5 Farina (Potato Starch)
2.5 Spice

SPICE MIX

%
74.3 Nitrate Salt
18.5 White Pepper
2.4 Sage
2.4 Cloves
2.4 Ginger

Processing

Chop pork trim with the jowl, seasoning & water to forma thick paste.
Add bacon trimmings & chop to desired particle size.
Chop in rusk & farina to aim for a final chop temperature below 59f
Fill into saveloy red or continental brown casings
Blanch in hot water or steam for 30 minutes at 173f
Cool & pack

Hope this helps

Regards
Sausagemaker

I'm not sure what you mean by pork trim or bacon trim. What's the ratio of spices to the actual ingredients? If someone could transpose the percentages into actual weights it would be appreciated. TIA

[sausagemaker]

Hi Wal Footrot

The pork trim is just bits of pork that are 50% lean - you could use fatty pork belly for this.
The bacon trim is the bacon ends sometimes called cooking bacon, ask you butcher for bacon bits.
As for the seasoning the recipe is in % so that you can make up 100g or Kg.
You then need to add this to the recipe at 2.5% of the recipe weight.
If you let me know how much you intend to make I will write the recipe up for you & change all the % to weights.

Hope this helps

Regards
Sausagemaker