Home made sausages

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Made the first batch of sausages...pork, fennel and parsley with a touch of chilli and clove.

Just over two kilos, demolished in two days between three of us!
Absolute ripper...meat and spices only ( plus the mandatory fat content) ...no fillers or breadcrumbs used.
A couple did split but that was due to over stuffing.

Anyone got some good recipes for beef or chicken?

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Here's the mincing process after the meat marinated in spices overnight

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I made some myself - delicious

1kg chuck steak or 1kg regular beef mince
35g (1/2 cup) fresh breadcrumbs or 60g (1/2 cup) finely ground rusks
1/4 cup finely chopped fresh continental parsley
50g (about 5-6) eschalots (French shallots) or 1/2 medium brown onion, finely chopped
2 small garlic cloves, crushed
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 90cm lengths thick natural sausage casings

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Thanks Buzz..I'll keep that recipe.
Might make that my next batch

EG, Natural casings are still used and do make the best sausages, unfortunately I can't get them easily where I live.

[jody]

The butchery I get my snags from still use intestines

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I do not eat sausages, I was told they use the scraps off the ground.

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Jun 2, 2013 0:45:18 GMT 10 @mattm said:

I do not eat sausages, I was told they use the scraps off the ground.

Did you read that in the bible?

Was it in the same section of the bible that says you have the right to carry guns?

[jody]

Matt, you would believe anything.

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Jun 2, 2013 10:40:36 GMT 10 jody said:

Matt, you would believe anything.

Jody - you have just rocketed up the charts in my esteem with that one simple line.

I make snags in my kitchen and I have made them in butcher shops and smallgoods factories, and the idea of food is it must be clean and good for people to sell more and more - so Matt believes a fantasy.

As usual.