Sausages!!!

Morlan75 · Sausages!!!

Well Last Night we actually did it!

We actually made our 1st ever ever sausages!
(Mincer & Sausage Attachments £29:99 Lidl's

)

Baught 2 pork joints £5:50 the 2, minced 1 about 2 and 1/2 pounds in weight, cut the skin offa it (going to make scratchings with that) diced and minced away!

We didnt stick to any recipes so it will be I think trial and error in this case lol.

Added a good handful and abit of homemade breadcrumbs, salt, pepper a good dash of fresh chopped Sage and a good heaped teaspoon of Lemon Verbina and about 1 tablespoonful of lemon juice.

They have turned out excellent (thanks to the OH taking charge of the mincer and recipe on this occasion lol) well they look like sausage's and for a first attempt I must say not to bad at all!

We left them in the fridge last night to settle abit and was hopefully going to grill them today on our firepit for lunch but the weather was shite :( so cooker it was!

We had them this evening homemade Chive Mash & Gower Broad Beans with Roasted Tomatoes and a good dollop of Red Currant Jelly! Lovely in fact, abit dry but first attempt and edible! No splitting or anything so we're well chuffed

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The result!

Must not forget the "Skritchings I made from the Pig Skin lol!

Tonight we're doing an idea taken from a Lamb Tagine I make (will post that recipe later).

We're marinadeing Fresh Minced Goat, Apricots and "Ras Al Hanout" Spice (homemade I learnt how to make it in Morroco will post if anyone wants the recipe). So all being well tommorow will have pic's and recipe of our 2nd attempt

Next on my list is "Bunny Sausages"

tyke

My mouth is actually watering looking at your bangers,looks like a brilliant first attempt,ive fancied a go at making my own but never got round to it somehow.
Ive made Rabbit burgers but to be honest i didn't add any pork for a bit of fat so they were a bit dry.Adding Squirrel could be an option its fairly greasy,might work?

Morlan75

Hiya Tyke, I was thinking about fats to add to Bunny Sausages I recently joined a "Sausage Making" forum wich has been very useful for advice, I did pose the question tho about a good fat to keep Rabbit moist the suggestions have been either minced back fat from Pork or to use Suet wich I'm guessing would work in burgers as well as the fats quite soluble and would baste the meat rather than stay in a "lump" like back fat would? going to give it ago as soon as

Awww and by the way get ya self a sausage machine they seriously are great fun and recipes are endless well worth the investment!
Ours was £29:99 form Lidl's not quite a Kenwood but does the job! :)

tyke

Hi Morlan

Machine looks pretty good to me.

I would like to have a go but ive got loads of things i never get round to using,bread making machine,spit roaster and loads of those "miracle" chopping devices,never get round to using them,lol
I do the burgers with a "hand crank" mincer,its pretty good really,just a bugger to clean.
A mate makes really good game pies,he told me to use minced streaky bacon.

fish

great looking grub! are the skins cologen or natural?

the reipes for sausages are limitles,i did one earlier in the year with pork rabbit and leek,the kids loved them!

Morlan75

fish

wow that looks like a great dinner!

try www.sausagemaking.org for the skins,alternatively find a butchr who makes sausages . i currently use callogens as i got a hundred or so off the back of a lorry.......

TARA

bdooly hell and there s me reading this eating flamin sugar puffs for breakfast, makin me mouth water.

Tara.

moocher

always up for anything hot n spicy if you want to share recipe for seasoning.

Morlan75

Morlan75