Thread: Adventures in sausage making

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?

Natural casings.

Originally Posted by 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



The ingredients were mixed up in 5 batches like this



Once mixed and ready to marinate for 3 hours



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



Once run through it looked like this



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



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.

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

Originally Posted by Crocodile Dundee

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

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

Cheers
Pocket Rocket

Originally Posted by Crocodile Dundee

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. 😀

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

Originally Posted by Homestar

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

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. 😆

Originally Posted by loneranger

Natural casings.

They are not genuine casing unless they have the odd hemorrhoid