Baddaboom.....
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thanks outback, what a great idea. in the 80's I worked in a small goods factory and our filler unit (sausage filler machine) was worth $100 000 back then. It could weigh every individual sausage as it came out and there was no air inside the skin. it was an impressive bit of kit. good to see something that can be used at home.
Based on experience the Kenwood sausage unit, though filled the casings it tends to pulp any course ground meat further. This is not great if you need the texture of the course meat, i.e. the Cotechino boiled sausage as it supposed to be course.
Same with the boerewor sausage.
Apparently for those in Adelaide there is a butcher who makes good S. African boerewor sausage. This is base on some S Africans I know. Trouble is the butcher is in the northern suburbs.
Geeze I did 6kg or snags last year with one of these..
http://www.nissanpatrol.com.au/forum...2015/12/40.jpg
What a work out!!!!!
But they were wicked and will do again..
Just after we buy a mincer attachments
Great, something else I need to learn how to do.
Looks great though.
Awesome, all this talk about sausages had made me get up for a mid night snack
http://www.nissanpatrol.com.au/forum...016/06/283.jpghttp://www.nissanpatrol.com.au/forum...016/06/284.jpghttp://www.nissanpatrol.com.au/forum...016/06/285.jpghttp://www.nissanpatrol.com.au/forum...016/06/286.jpgbeen busy this weekend about 150 kg into sausages.then heaps of coppa.silartese abd brawn...got 6 snags in amoker now and rids marinating getting ready for tomorrow
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Yum!
>>>tappin from tassie
OH MY GOD meat heaven ..........and you said the magic word BRAWN YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY