Adventures in sausage making

[Pocket Rocket]

Loneranger and I spent the weekend attempting to make sausages for the first time.

The recipe for the lot pictured was:

* 500g organic lamb mince
* 500g lamb fat
* 2 tsp salt
* 1/2 tsp pepper
* 1/4 cup rosemary/mint
* 1 tsp organic honey
* 2 tbs organic kombulcha

Times that by 5 :p

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6006-all-ingredients.jpg

The ingredients were mixed up in 5 batches like this

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6007-mix-ready-go.jpg

Once mixed and ready to marinate for 3 hours

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6008-mix.jpg

Once marinated the mix was run through the mincer on a medium grind.

Then onto the sausaging bit. Had to run water through the skins to prepare them and then get them onto the sausage attachment

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6009-sausaging.jpg

Once run through it looked like this

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6010-sausage-roll.jpg

Then had to make them into links. Turn one in one direction, turn the next one in the opposite direction

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6011-finished-product.jpg

And now for the learnings..... when cooked they shrunk to about 50% of the size. The mixture had too much fat. Also could have done with slightly less salt.

The other mixtures that we had made (lanb / morrocan spice / sultana) and (beef / basil / sundried tomato / olives) we chose to abort and just freeze. At some point in time when there is more room in the freezer we plan to run them through with more actual mince so the proportion of fat is lower.

:D

[Toxic_Avenger]

I've been keen to try this one day. I've got a grinder attachment for our stand mixer.
Did you use natural casings or the other kind?

[loneranger]

Natural casings.

[Crocodile Dundee]

Loneranger and I spent the weekend attempting to make sausages for the first time.

The recipe for the lot pictured was:

* 500g organic lamb mince
* 500g lamb fat
* 2 tsp salt
* 1/2 tsp pepper
* 1/4 cup rosemary/mint
* 1 tsp organic honey
* 2 tbs organic kombulcha

Times that by 5 :p

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6006-all-ingredients.jpg

The ingredients were mixed up in 5 batches like this

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6007-mix-ready-go.jpg

Once mixed and ready to marinate for 3 hours

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6008-mix.jpg

Once marinated the mix was run through the mincer on a medium grind.

Then onto the sausaging bit. Had to run water through the skins to prepare them and then get them onto the sausage attachment

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6009-sausaging.jpg

Once run through it looked like this

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6010-sausage-roll.jpg

Then had to make them into links. Turn one in one direction, turn the next one in the opposite direction

https://www.aulro.com/afvb/members/pocket+rocket-albums-photos-picture6011-finished-product.jpg

And now for the learnings..... when cooked they shrunk to about 50% of the size. The mixture had too much fat. Also could have done with slightly less salt.

The other mixtures that we had made (lanb / morrocan spice / sultana) and (beef / basil / sundried tomato / olives) we chose to abort and just freeze. At some point in time when there is more room in the freezer we plan to run them through with more actual mince so the proportion of fat is lower.

:D
Hello Pocket Rocket, as l am a Professional Sausage Maker ( NOT BRAGGING) with the Lamb Fat there is way too much if you were using lamb mince preferably shoulder i would not use any fat as the lamb has enough fat to retain moisture, the other thing with salt use only 18 grams per kg that would make the Sausage very tasty and try and use less other ingredients to balance the flavours.
Hope this helps, if you ever need any advice let me know would love to help
Cheers
Crocodile Dundee

[Pocket Rocket]

Hello Pocket Rocket, as l am a Professional Sausage Maker ( NOT BRAGGING) with the Lamb Fat there is way too much if you were using lamb mince preferably shoulder i would not use any fat as the lamb has enough fat to retain moisture, the other thing with salt use only 18 grams per kg that would make the Sausage very tasty and try and use less other ingredients to balance the flavours.
Hope this helps, if you ever need any advice let me know would love to help
Cheers
Crocodile Dundee

Thanks Crocodile Dundee :D

Really appreciate that. Will take you up on the offer for next time.

Cheers
Pocket Rocket

[loneranger]

Hello Pocket Rocket, as l am a Professional Sausage Maker ( NOT BRAGGING) with the Lamb Fat there is way too much if you were using lamb mince preferably shoulder i would not use any fat as the lamb has enough fat to retain moisture, the other thing with salt use only 18 grams per kg that would make the Sausage very tasty and try and use less other ingredients to balance the flavours.
Hope this helps, if you ever need any advice let me know would love to help
Cheers
Crocodile Dundee
Thanks CD.

We found out when we cooked them we had too much fat. We've bagged a lot of the mixtures up and frozen them. When we make them up we will add a lot more lean meat. On the plus side we're getting a lot of rendered flavoured lamb tallow for use in other cooking. 😀

[Homestar]

Is it just me or does anyone else feel like a good lamb snag right about now? :D

[loneranger]

Is it just me or does anyone else feel like a good lamb snag right about now? :D
Just to rub it in. One of the batches we made was Moroccan seasoning and sultanas. We were testing as we made them up. After we tested that flavour we ate the whole batch. 😆

[Roverlord off road spares]

Natural casings.
They are not genuine casing unless they have the odd hemorrhoid ;)

[DiscoMick]

Moroccan seasoning sounds good.
Gluten-free?

[Pocket Rocket]

Moroccan seasoning sounds good.
Gluten-free?

McCormicks so possibly not

[superquag]

Is it just me or does anyone else feel like a good lamb snag right about now? :D


YES. . . :p

[loneranger]

It probably won't help if I mention we also have lamb roast in the fridge as well then. 😆

[Roverlord off road spares]

Thanks CD.

We found out when we cooked them we had too much fat. We've bagged a lot of the mixtures up and frozen them. When we make them up we will add a lot more lean meat. On the plus side we're getting a lot of rendered flavoured lamb tallow for use in other cooking. ��

Fat gives flavor, but you have to get the balance right as too much it just renders to oil and spoils thing. Also too much of that saturate fat is not good for your heart.;)

So good luck with it, next you add a smoker and make the neighborhood smell like a continental butcher smoke house and have lots of friends salivating and wanting free samples yummy:):):)
Ean can do the AULRO Christmas prawn packages and you could do the smoked sausages and hams. :cool:

[DiscoMick]

We had lamb for dinner. 😎

[Pocket Rocket]

F3
So good luck with it, next you add a smoker and make the neighborhood smell like a continental butcher smoke house and have lots of friends salivating and wanting free samples yummy:):):)


Hehe good idea :angel:

[Pocket Rocket]

We had lamb for dinner. 😎

It's contagious :angel::angel::angel:

[superquag]

... just got home from the Faith Healers (GP and his 'Psych' off-sider) - to be greeted with....

Lamb Chops. :p:p:p

[Pocket Rocket]

... just got home from the Faith Healers (GP and his 'Psych' off-sider) - to be greeted with....

Lamb Chops. :p:p:p

Best dinner ever!!!! Especially with mint sauce :D:p:D

[squizzyhunter]

Nice work guys! I have been meaning to make some for far too long and still never have. Come to think of it a lot of mates want to get around to it one day so good form on actually doing it.

[superquag]

We have just broken our fast this morning over here, and first into the frypan (low) went some LR / PocketRocket sausages, lamb with mint and freshly picked Rosemary. Smell was ... 'dangerous' and the genuine casings gave a very pleasant addition to the texture, like real sausages were 50 years ago, from a suburban, corner-store butcher. (Remember those? - you're OLD if you do :wasntme: )

SWMBO was most approving of the 'meat-rosemary-salt' taste balance.... and correctly observed that these would complement fried eggs.

They did... :p:p:p:D:p:p:p

[Pocket Rocket]

SWMBO was most approving of the 'meat-rosemary-salt' taste balance.... and correctly observed that these would complement fried eggs.

They did... :p:p:p:D:p:p:p

Happy days!!!

:p:D:p:D:p:D:p:D:p

[loneranger]

We have just broken our fast this morning over here, and first into the frypan (low) went some LR / PocketRocket sausages, lamb with mint and freshly picked Rosemary. Smell was ... 'dangerous' and the genuine casings gave a very pleasant addition to the texture, like real sausages were 50 years ago, from a suburban, corner-store butcher. (Remember those? - you're OLD if you do :wasntme: )

SWMBO was most approving of the 'meat-rosemary-salt' taste balance.... and correctly observed that these would complement fried eggs.

They did... :p:p:p:D:p:p:p

I can also report that fresh lamb chops cooked to perfection on the weber complement the sausage and egg as well. 😆

Mmmm lunch me thinks.