This is a rather late follow on post from the P
ig Butchery Weekend I posted a couple of weeks ago.
As we were split into two groups on the Sunday the second group went and finished the butchery while a few of us set about getting ready for sausage making.
We minced up all the pork we'd trimmed off the animal and the shoulders we'd cut up as well. There was a fair bit.
We then measured it out and added it to the first rusk and seasoning pack. The first one was easy, 4kg of meat, packet of rusk and water, ready to go.
The second batch took a bit more thinking about, as we had a packet of plain rusk and had to work out the seasoning quantities and the water. Should have been simple but for some reason we were all scratching our heads at one point!
The other guys came in at lunch time and we started making sausages. The skins were natural casings and had been soaking all morning, but one lot of them was quite hard to tread on the pipe of the sausage stuffer.
Alan made it look easy and did the magic twist and tying of the fat sausages as well!
We all got a good share of sausages and mine went into the freezer as soon as I got home.
They didn't stay there for long though! Looking forward to making some with my own animals one day, great way to use up lesser cuts of meat.
Anyone else make their own sausages?
Yes, I make my own sausages sometimes and very nice they are too! My big mistake when I first tried was to make them too lean. I use breadcrumbs rather than rusk, traditional here in Lincolnshire.
ReplyDeleteI think these might be the other way as the pig had a fair amount of fat on it! They tasted nice but maybe we'd minced the meat a bit too fine
DeleteI make sausages once a year in the Fall. However, I make Laotian style sausages. I do it all by hand all by myself. It is a lot of work, but I enjoy carrying on my family's tradition. I make enough to freeze for my household plus for my three siblings. I love reading about other folks' sausage making in case I can learn something new. Thank you for sharing.
ReplyDeleteI'd love to know what method you use and the recipe, might be something I want to try! Carrying on traditons is great, I hope your children carry on in the future as well.
DeleteI wish I had a blog page to share all my family's recipes! This YouTube video is close to the recipe I use https://www.youtube.com/watch?v=XF5URUo6smY and I apologize in advance that some of the video is spoken in Lao. The way I make sausages is by dicing/cutting pork shoulder. I do not grind the pork at all. I can only describe the texture of the sausages as being "chunkier" than typical sausages. And it's fatty. And very "herbaceous" due to Kaffir lime leaves and lemon grass. I don't add rice, because I don't like sour sausages. After cutting the pork, I add the seasoning and let it sit overnight. Then I stuff the hog casing by using a cut off plastic soda bottle. I have a machine but I have being doing it this way for 20 years! I hang dry the sausage links in a dry cool room then freeze or cook by grilling or roasting in oven. When my family or my siblings eat these sausages, they taste all the love put into it and all the memories from our childhood.
DeleteThank you Sophie, that sounds fascinating! I'll have a look at that video. And maybe you should start a blog! I'd read it :-)
DeleteYes, I make my own too. I don't bother with casings though, just make them skinless and instead of rusk use the bread crusts off the ends of the bread that have come out of the bread machine, given a whizz in the food processor. A little bit of sage and thyme out of the garden, very nice too. And at least I know what's in them!
ReplyDeleteSo do you still make them sausage shape or into burger patties? How much bread crumbs do you use?
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