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Discussion in 'The Pub' at netrider.net.au started by booga, Oct 1, 2007.

  1. Does anyone here make their own?

    What do you use, casings, ingredients ect?

    Any tips on things i should look out for?

    Any good recipes out there??

    I just got one for my birthday, and am going to try it out soon :grin:
  2. I've dabbled in it from time to time. Proper casings and plenty of fat for the win.

    Can't go wrong with pork and fennel seed sausages.
  3. the best casing are pigs intestines don't go for that fake shit. Also it is important to use enough pork fat through the mix or when you cook them they will be dry.
  4. You got sausage for your birthday? :shock: :LOL:
    Hotdogs are easy to make, lips and assholes.

    Regards, Andrew.
  5. except that I can't stand fennel :sick:
  6.  Top
  7. I'm not a fan of aniseed (licorice flavour) either, but fennel seed is a lot more subtle.

    Fry up a few of those with some white grapes and plenty of olive oil...awesome.
  8. I agree with Snowball about proper casing.
    I tried the synthetic casings and it was shit.

    When you get some from the butcher put heaps of salt on it to preserve it when not in use (not sure how long it will last) and keep it sealed so it doesnt dry out.
    Then when you want to use it, rinse the salt off.

    As for recipes... I just made stuff up. thats half the fun of it. just go nuts.
    But like others have said... plenty of fat!

    Buying boneless pork roasts on special is a great way to get the meat too. although it can be tough distributing the fat evenily thru the mince.

    Good luck.
    I would be interested in and flavour combos that you succede with.
  9. I love fennel! Yuuuum!!

    My folks make heaps of sausages every year - some for cooking, some for curing... in either case they use pig intestines bought from a butcher as the casing, cured as mentioned above.

    They also use a lot of fat in their recipes... which is definitely not on the heart foundation approved list!
  10. as previously said, you got a sausage for your birthday? :shock: :?
  11. :roll: :p He got a sausage MAKER :p
  12. give the skins a good wash. I didn't once and they repeated on me for a week.

    Yeah and they will taste dry without plenty of fat.