captain wassname wrote:A slice or so of bread put through the grinder at the end of stuffing will force more of the sausage mix out
Jim
wheels wrote:The newer one looks far better made.
Phil
Xianchangwang wrote:captain wassname wrote:A slice or so of bread put through the grinder at the end of stuffing will force more of the sausage mix out
Jim
I tried that. I was left with a nice mix of raw meat and minced bread...
Xianchangwang wrote:...I know motorised mincers and stuffers are sooooo easy but, they're such a ball ache to clean up after use.
Xianchangwang wrote:I'd be interested in what other members use for experimental, small batch runs of sausage.
I can't believe someone would make 100kgs of an untried recipe without a small test batch...
vagreys wrote:Xianchangwang wrote:I generally do not case it, because I have a pretty good idea how it will taste, cased, from how a patty cooks up.
Xianchangwang wrote:vagreys wrote:Xianchangwang wrote:I generally do not case it, because I have a pretty good idea how it will taste, cased, from how a patty cooks up.
Who is Patty..?
Xianchangwang wrote:vagreys wrote:Xianchangwang wrote:I generally do not case it, because I have a pretty good idea how it will taste, cased, from how a patty cooks up.
Who is Patty..?
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