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Thread: Sausage anyone??

  1. #11
    Dribble Master Clunk's Avatar
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    Quote Originally Posted by Stropp View Post
    How hard was it to light 😎
    Baddaboom.....


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  3. #12
    Patrol Guru blocko05's Avatar
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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.

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    Quote Originally Posted by blocko05 View Post
    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.

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    Patrol God BigRAWesty's Avatar
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    Geeze I did 6kg or snags last year with one of these..


    What a work out!!!!!
    But they were wicked and will do again..
    Just after we buy a mincer attachments
    Cheers
    Kallen Westbrook

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    Great, something else I need to learn how to do.

    Looks great though.

  7. #16
    Advanced ando89's Avatar
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    Awesome, all this talk about sausages had made me get up for a mid night snack

  8. #17
    Legendary my third 256's Avatar
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    Quote Originally Posted by outback View Post
    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.
    so where is he
    2007 GU 6 /ST-L / MYO8 / DIESEL/AUTO /MOONSTONE /pro vent 200
    OH LEATHER IS NICE

  9. The Following User Says Thank You to my third 256 For This Useful Post:

    BigRAWesty (15th March 2016)

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    Patrol God Avo's Avatar
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    been 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

    Sent from my SM-G900I using Tapatalk
    Watch this space, as there maybe a comment added soon

  11. The Following 12 Users Say Thank You to Avo For This Useful Post:

    BigRAWesty (27th June 2016), DX grunt (24th June 2017), growler2058 (27th June 2016), jay see (24th September 2016), MB (26th June 2016), MudRunnerTD (6th June 2017), NissanGQ4.2 (26th June 2016), Rossco (26th June 2016), rusty_nail (27th June 2016), Stropp (26th June 2016), threedogs (24th June 2017), Woof (26th June 2016)

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    Patrol God taslucas's Avatar
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    Yum!

    >>>tappin from tassie
    Hello from Under Down Under!

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    OH MY GOD meat heaven ..........and you said the magic word BRAWN YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY
    I never go into the outback with out a decent supply of water,
    and the general rule for how much you'll need is three litres
    per day , per person, per man per degree over 25 degrees
    celcius, per kilometer if walking on foot, in the winter months
    dividing it by two, plus... another litre... at the end .... Russell Coight

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