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5th December 2015, 07:51 PM
#1
Sausage anyone??
I bought some salted hog sausage casings, 26/28 mm diam. Initially these were to make some Italian boiled pork sausages.
I got the casings from Master butchers. They said each casing takes about 3-4 kg of filling.
Well I decided to make some beef sausages. So went off to the shop and got a 5+kg whole rump. Cut it up and mixed the cut pieces with some herbs and spices. Left it for a day in the fridge.
Now bundle of casings is about 20 casings!!!!.
After separating them, put all but 1 in the freezer for next time.
Well I have 5+kg of course minced meat and I still did not have enough to fill one casing. Lost about 30cm of casing not used.
Well here is the end result. I will find out tonight how it all went.
sausages.jpg
That is 5+ kgs of rump beef there.
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5th December 2015 07:51 PM
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5th December 2015, 08:01 PM
#2
Administrator
Looks bloody tasty mate, like a boerewor!!!
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5th December 2015, 08:46 PM
#3
Originally Posted by
AB
Looks bloody tasty mate, like a boerewor!!!
Sort of but they have a mix of meat, beef & pork and the spices herbs.
Considering the cost of 5kg of rump even a whole lump and the hog casings these are expensive sausages.
the Italian boiled pork sausage is good if made well, its called Cotechino. Not complicated either.
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AB (5th December 2015), BigRAWesty (4th August 2017), MudRunnerTD (24th May 2018), Stropp (14th March 2016)
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5th December 2015, 11:09 PM
#4
Patrol God
we made some of the boiled sausage last year....then i smoked it..tasted really good..
Watch this space, as there maybe a comment added soon
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6th December 2015, 12:42 AM
#5
Patrol God
Originally Posted by
Avo
we made some of the boiled sausage last year....then i smoked it..tasted really good..
How hard was it to light 😎
2003 gu3 td42tdi sold 😞 bloody gvm towing crap. Bt50 3500kg gvm.
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6th December 2015, 06:36 AM
#6
Patrol Guru
how did you fill the casings with the meat?
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6th December 2015, 07:32 AM
#7
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6th December 2015, 09:19 AM
#8
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Homer Sausage.jpe
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The Following User Says Thank You to TPC For This Useful Post:
BigRAWesty (8th December 2015)
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6th December 2015, 09:39 AM
#9
Originally Posted by
blocko05
how did you fill the casings with the meat?
The Kenwood chef has a mincer with a sausage stuffer attachment
http://www.kenwoodworld.com/en-au/pr...der-awat950b01
Though I am looking at getting one of these expensive toys:
http://www.mblsa.com.au/Butchers-Equ...Fillers/pl.php
They go up to 40mm in casings, just right for the Cotechino type sausage.
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The Following User Says Thank You to outback For This Useful Post:
blocko05 (6th December 2015)
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6th December 2015, 09:40 AM
#10
Last night had 2 of he small ones I made. Very nice.
May need to have a few more tonight to to double check on the taste
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The Following 5 Users Say Thank You to outback For This Useful Post:
Avo (6th December 2015), BigRAWesty (8th December 2015), growler2058 (6th December 2015), rusty_nail (6th December 2015), TPC (6th December 2015)