British BBQ Society Forums

Don't know if anyone else does, but I enjoy making my own sausages.

Thought I would post how I do it.


I buy the pork from the local supermarket - whichever one has a special offer on the moment. I use shoulder, though you can use belly as well if you like a fattier sausage.


Chopped up ready for the mincer.


I use an old Kenwood for mincing. Its 50 years old but still gives good service. (Mine was given to me by a friend when she upgraded, though you can get them off Ebay for around £25'ish)


Pork all minced. I'm going to make three different flavoured sausages: Plain pork, Italian and Cumberland. I've weighed out the seasonings, rusk and water.


All three mixed and ready for stuffing. The Pork and Italian has been minced again, I've left the Cumberland coarse.


My new toy - my sausage stuffer I use natural sheep's casings and have threaded them onto the tube (a job I hate!)


Ready to go!


Turn the handle...and sossigies


All done. Pork on the left, Italian in the middle, cumberland on the right.

It really is very easy. I've not cooked any in my Traeger yet, but come the Spring.......

These look awesome! It is such a shame that the majority of the UK eat such poor quality pork sausages. It is great to see home made quality products.

Yeah Baby! That's what this forums about.

Nice!

Loving the sausage stuffer. I've just got an attachment that goes on my hand mincer but I'd love to get a proper stuffer.

Great post too. Are you using yeastless risk from a sausage supplies place? I've always used cream crackers blitzed up (tip I got from a fanatical sausage maker) but I'm thinking about buying some proper rusk.

Steve wrote:Loving the sausage stuffer. I've just got an attachment that goes on my hand mincer but I'd love to get a proper stuffer.

Great post too. Are you using yeastless risk from a sausage supplies place? I've always used cream crackers blitzed up (tip I got from a fanatical sausage maker) but I'm thinking about buying some proper rusk.

I have used rusk from two different suppliers. The first gave good results but the second was not very nice. although I used the same amount, it gave too strong a 'rusky' flavour to the sausage. I've since binned it (3 bags at £11/bag )

I now use my own. I bake my own bread, and generally have some left at the end of the loaf that goes dry. So I blitz it in a processor, put it on a baking tray and dry it out. Far better IMHO

The sausage stuffer cost £65 and is worth it! I used a hand mincer for stuffing and couldnt do it single handed. The stuffer holds 2kg at a time and means I don't have to ask my wife to lend a hand.

Exellent post....great to see people on this forum doing stuff like that

Banjo

I've got one of those stuffers, how do you get the last of the meat into the skins?, the final bend at the bottom holds so much meat that I have to make it into pattys cos it won't travel into the skins, got any suggestions?

Great post - If we had more storage in our kitchen I would defo make our own sausages - even the nicer quality ones sometimes have too much crap and too little taste to them

ped wrote:Banjo

I've got one of those stuffers, how do you get the last of the meat into the skins?, the final bend at the bottom holds so much meat that I have to make it into pattys cos it won't travel into the skins, got any suggestions?

I've tried putting bread into the bottom to squeeze the last bit out, but now I do the same as you and make patties. (Which then get fried off straight away for 'Quality Testing' purposes )

I'ts very important to quality test