Sausages Supplies

[ollie391 74]

My new sausage stuffer arrived today. I have loads of frozen pigeon breasts in the freezer.

 

Where does everyone get their skins & mix from (links would be great to websites).

 

Also what ratio of pork fat would you use?

[Brewman 1,190]

Try Weschenfelder on the net. They will have everything and more. 20 % is about average. Use pork shoulder it's got the right fat content.

[ollie391 74]

Try Weschenfelder on the net. They will have everything and more. 20 % is about average. Use pork shoulder it's got the right fat content.

I just minced up 12 pheasants today & some pork belly. I now had 4kg of meat chilling in the fridge overnight. I got hunters mix from the site you recommended; however half of the mix I want to use as chilli sausages, so 2kg of meat. How much chilli powder would you reckon I use?

[terryd 8,040]

very interesting now if some one sticks pictures up that will be me drooling on the floor

[Mister Gain 1,759]

 

Try Weschenfelder on the net. They will have everything and more. 20 % is about average. Use pork shoulder it's got the right fat content.

 

I just minced up 12 pheasants today & some pork belly. I now had 4kg of meat chilling in the fridge overnight. I got hunters mix from the site you recommended; however half of the mix I want to use as chilli sausages, so 2kg of meat. How much chilli powder would you reckon I use?

 

 

As well as Weschenfelder, sausagemaking.org and scobiesdirect are good for sausagemaking supplies. Personally I use scobiesdirect and always had good service, they are based in East Kilbride, Glasgow.

 

If you are going to add chilli, or any other ingedients, to your sausage mix it then becomes an experiment so a little at a time would be my advice. Always keep notes of how much you put in so that you can replicate the same flavour again. Always thoroughly mix and fry off a small patty for tasting, you may have to do this a few times to obtain the flavour you want.

[ollie391 74]

 

 

 

Try Weschenfelder on the net. They will have everything and more. 20 % is about average. Use pork shoulder it's got the right fat content.

I just minced up 12 pheasants today & some pork belly. I now had 4kg of meat chilling in the fridge overnight. I got hunters mix from the site you recommended; however half of the mix I want to use as chilli sausages, so 2kg of meat. How much chilli powder would you reckon I use?

As well as Weschenfelder, sausagemaking.org and scobiesdirect are good for sausagemaking supplies. Personally I use scobiesdirect and always had good service, they are based in East Kilbride, Glasgow.

 

If you are going to add chilli, or any other ingedients, to your sausage mix it then becomes an experiment so a little at a time would be my advice. Always keep notes of how much you put in so that you can replicate the same flavour again. Always thoroughly mix and fry off a small patty for tasting, you may have to do this a few times to obtain the flavour you want.

Cheers for the advice. I'll give it a go tonight & see how they turn out.

[alun1960 234]

Scobies gets the thumbs up from me.

[devon flighter 421]

scobies for me as well ! mister gain is spot on its all an experiment keep records, so once you have it right you can repeat it ,it can take a while until you get the feel of things but once you've done it its worth the effort

[mole trapper 1,646]

Scobies for me too, used them for everything the last ten years or so.

[jok 3,035]

Must admit I use belly pork (skinned). Not for sausage mix cause I've never done that, but for faggot mix and for mixing with any other game. The other cuts might be too expensive

[foxtrotoscar 35]

I use "Butchers sundries" on ebay. Simply because they sell everything required, which makes ordering and postage simple. What I do like about these is that they give the required weight quantities on the spice mix packets. As you'll be aware everything needs to be weighed even the liquid or it ends in tears! I now add my own herbs/spices to the pre made spice mix to get a more interesting flavour. I use pork belly for the fat content. I used to use Shoulder but the belly is better IMO and if bought from Aldi quite good/high fat content. Ironically many other supermarkets have too lean a pork belly which is not what is wanted when making naturally lean wild meat sausages. If you have a proper butcher nearby, flair fat is good to add but obviously if not a regular customer there, he's likely to not sell it randomly. Bit of a headache at times but good fun making them.