Getting started in sausage making.

[In A Pickle]

The meat mincer has been bought and the stuffer is en route

It took a while to choose a stuffer because they can be cheap and cheerful or flippin expensive and I was quite torn about what I wanted. When it comes to gear for the kitchen I tend to skip the starter equipment and buy the thing I know I’m going to end up getting.
A buy right, buy once philosophy that has always served me well.

But I’ve not done that this time because if I really get into it I will fork out for an automatic one, so a smaller starter job is what I’ve plumped for.
I went for a manual stuffer with two gears and a small canister so it can go in the dishwasher because I’m pretty much allergic to washing up
Also I read the smaller canisters are much easier to wind and I’m sure my arms would prefer that!

I use Browin brand ham presses to make sandwich meat and I was impressed by how simple and sturdy they are so fingers crossed the sausage stuffer from them is the same quality. They do spare parts for it which is something I always look for when choosing and I ordered it direct from the manufacturer in Poland which knocked £82 off the price of one bought in the UK!

I can’t wait!
Now onto sourcing skins

I’m not keen on the plastic horns this comes with so I ordered the stainless steel versions they do, along with a replacement gasket because they’re only £3 and having a spare is always handy.

 

[pacanis]

My neighbor makes sausage and gets his casing from the local grocery store. The store has their own brand sausage and makes it in house. It's not something you see sitting out with the meat.

And speaking of sausage...
I've always cut rope sausage into links using a sharp knife. Last night I used kitchen shears and wow what a difference. Much cleaner cut and faster than dragging a knife through soft ground meat and fat.

 

[In A Pickle]

My neighbor makes sausage and gets his casing from the local grocery store. The store has their own brand sausage and makes it in house. It's not something you see sitting out with the meat.

And speaking of sausage...
I've always cut rope sausage into links using a sharp knife. Last night I used kitchen shears and wow what a difference. Much cleaner cut and faster than dragging a knife through soft ground meat and fat.

Thats a good point, I bet the butcher would sell me some skins. Thanks.

On the sausage making day I did the tutor mentioned multiple times how much easier it is using a fish box cutter. I dismissed this because I have knives, scissors and meat shears so don’t want another thing cluttering my cupboards.
But then I watched him use it to cut a rope of sausages and it was so fast n effortless I ordered one.
They are pretty cheap and you can replace the razor blade easily.

 

[pacanis]

Does that pinch the sausage and slide through? It doesn't appear to be hinged.

 

[grumpyoldman]

i think you did well for a vertical crank stuffer , once you start making your sausage one of the 1st things your going to want to learn how to do is twist the sausage into lengths , at 1st its not east but with just a little practice you will be making uniform links with ease ,
we make a rope of about 6-8 feet long of the links and then cut them apart

 

[In A Pickle]

Does that pinch the sausage and slide through? It doesn't appear to be hinged.

It’s not hinged, just a fixed blade but the sausages link slides along the plastic guide and over the razor blade, plop they’re instantly cut.

He just picked up each sausage with the tip of it moved his hand upwards and they cleanly cut without him even having to handle the sausage.

Probably takes moment to get as fast as he is but it looks very simple.

 

[In A Pickle]

i think you did well for a vertical crank stuffer , once you start making your sausage one of the 1st things your going to want to learn how to do is twist the sausage into lengths , at 1st its not east but with just a little practice you will be making uniform links with ease ,
we make a rope of about 6-8 feet long of the links and then cut them apart

Thanks. I’ve got everything crossed

All tips, tricks and pitfalls gratefully received.

 

[medtran49]

We get our casings from the butcher as well. Make sure you soak them and change the water at least once, several times if they are packed in salt.

Make sure you keep the casing damp to wet when stuffing so it doesn't stick to the tubing.

We put all the detachable parts in the refrigerator for several hours to overnight to help keep the meat mixture cool.

Craig used to add a couple of tablespoons of ice water per 5 pounds at the very end of mixing to help the mixture emulsify. I think he learned that trick from Rhulmann (sp?).

 

[grumpyoldman]

what kind of sausage are you planning on making

 

[In A Pickle]

what kind of sausage are you planning on making

I think I’m going to start with a good ol’ fashioned British banger.
Then I’d like to try emulsified sausages, particularly frankfurters.

All suggestions for crazy and wayward sausages gratefully received

 

[In A Pickle]

We get our casings from the butcher as well. Make sure you soak them and change the water at least once, several times if they are packed in salt.

Make sure you keep the casing damp to wet when stuffing so it doesn't stick to the tubing.

We put all the detachable parts in the refrigerator for several hours to overnight to help keep the meat mixture cool.

Craig used to add a couple of tablespoons of ice water per 5 pounds at the very end of mixing to help the mixture emulsify. I think he learned that trick from Rhulmann (sp?).

Thank you.
I’ve seen the ice thing on youtube and thought it seemed a good idea.
I will certainly be putting everything in the freezer

 

[Badjak]

Yes to equipment in freezer to cool down.
Basically everything should be as cold as possible (the meat should not be frozen, but close to it is great)
You're in the UK if I remember correctly... You can get casings online if needs be.
Are you going to make fresh sausages only, or also smoked and/or dried?
This is a great book, but a lot of it is available online.
And this is a useful website, lot of sausage recipe

 

[In A Pickle]

Nice to see you @Badjak
Thanks for the info
I have the Marianski book and I love it, science based but not so much it’s difficult to get the info you want.
I bought it back when I started making sandwich meat and the youtube butcher Duncan Henry recommended it, I think he did Marianski month and did lots of his concoctions.

Thanks for the website link I will have a good gander.
I’d like to run the gamut, fresh, smoked, emulsified.
The whole kit n kaboodle!

 

[grumpyoldman]

your about to get a lot of new friends

 

[Kathleen]

I cannot wait to hear about your results! We love making sausage. There is no store comparison!!!

 

[In A Pickle]

your about to get a lot of new friends

I seriously don’t need anymore friends

 

[In A Pickle]

I cannot wait to hear about your results! We love making sausage. There is no store comparison!!!

Thanks Kathleen, I’ll make sure I keep the sausage thread posted!

 

[In A Pickle]

The sausage stuffer is here and it’s looking good. Robust with a reassuring weight to it.
A good friend also just had a pig slaughtered and left a large amount of pork on the doorstep (I wasn’t here but fortunately youngest recognised it needed to go in the freezer) so I have free pork. Well free ish, they would like to try the sausages I make so no pressure there on my first run at it

Still the elusive skins to order but I’ve found online suppliers so that shouldn't be too hard sort out.

If I can find some preservative free gluten free rusk I’lll buy some otherwise I’ll have to add making rusk to the list of jobs before I get started because a little bit of rusk IMO is an improvement on all meat sausages, especially for a British banger.

 

[taxlady]

The sausage stuffer is here and it’s looking good. Robust with a reassuring weight to it.
A good friend also just had a pig slaughtered and left a large amount of pork on the doorstep (I wasn’t here but fortunately youngest recognised it needed to go in the freezer) so I have free pork. Well free ish, they would like to try the sausages I make so no pressure there on my first run at it

Still the elusive skins to order but I’ve found online suppliers so that shouldn't be too hard sort out.

If I can find some preservative free gluten free rusk I’lll buy some otherwise I’ll have to add making rusk to the list of jobs before I get started because a little bit of rusk IMO is an improvement on all meat sausages, especially for a British banger.

A rusk, is that those hard, dry bread pieces that go well with a cheese board?

 

[medtran49]

We always make a small batch when trying a new sausage recipe just in case. Also, before you stuff, cook some and try it.

Also, don't decide to reduce the fat in the recipe to make it healthier. We did that the first time we made sausage. It was dry, tough and just nasty. If you decide it's way too fatty and greasy, then cut down on the fat a little and make note for next time.

Just remembered above when reading through this thread again.