Sausage making

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BazzaB

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Anyone here make sausages? I made some last night based on a polish recipe but didn't smoke it, instead freezing most to bbq later this summer. Cheap to make and far superior in quality compared to supermarket ones at least. Still a little uneven in size, was a bit out of practice.
 

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We now do an annual sausage-off with the kids every Easter time. It started as something to do in the first Lockdown and we've now done 3. A chef friend does the impartial judging.

The flavours have been pretty wacky. This year we had a Pork & Rhubarb; a Morrocan Lamb and Apricot; a Pork & Glazed Carrot(!) and a "Full English" with bacon, black pudding and HP sauce. The Glazed Carrot won with a bizarre orange colour and fruity orangey flavour.

It's all a bit of daft fun - the dafter the better - but it does show how fun and easy sausage making can be.
 
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grooves

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Nice work! Do you have any go-to recipes? I've got some casings to use up.
 

Robin54

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Look at Scott Rea, on YT who is an award winning butcher, and the company Weschenfelder who supply everything a butcher would need!
I use then for bacon curring and burger mixes - top company and top service.
 

Alastair70

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I’ve done some of the Tong Master spice mixes mincing a mix of pork shoulder and belly, but not for a while now. I‘m itching to do some more.

My dad joke loving 19yr old particularly enjoyed my response to his question “What’s the pork for, mincing?”.

“Well, I was planning to sashay a bit”.
 

BazzaB

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This is the best site that i use for recipes for all things sausage, hams, salami etc. I don't really have a favourite, I tend to try different ones everytime and haven't really made enough. My favourites tend to be German and Polish types though, so usually cured and smoked and most are 100% meat unlike British ones which are usually fresh, unsmokedm and with rusk. But I can buy good British sausages from a good butcher easily enough so makes less sense to make them for me anyway
 

Paul Roberts

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We now do an annual sausage-off with the kids every Easter time. It started as something to do in the first Lockdown and we've now done 3. A chef friend does the impartial judging.

The flavours have been pretty wacky. This year we had a Pork & Rhubarb; a Morrocan Lamb and Apricot; a Pork & Glazed Carrot(!) and a "Full English" with bacon, black pudding and HP sauce. The Glazed Carrot won with a bizarre orange colour and fruity orangey flavour.

It's all a bit of daft fun - the dafter the better - but it does show how fun and easy sausage making can be.

Would love to hear what went then the rhubarb sausage
 
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