SAUSAGES!!!!!!!
Discussion
Iv'e got a mincer with a sausage making attatchment, only used it once so far but thing's I've learned:
Use plenty of fat, 50% belly pork and 50% whatever other cut you fancy means plenty of fat and plenty of flavour
If using a mincer with a stuffing attatchment stuff without the blade in. I minced my meat, and then put it back through a second time to stuff the sausages with the blade still in, this meant I over minced it.
Use decent skins, for my first attempt I got a pack from Lakeland with a spice/rusk mix and dried skins, the skins were a bit crap and split easily. You can get proper skins online fairly cheaply.
Use plenty of fat, 50% belly pork and 50% whatever other cut you fancy means plenty of fat and plenty of flavour
If using a mincer with a stuffing attatchment stuff without the blade in. I minced my meat, and then put it back through a second time to stuff the sausages with the blade still in, this meant I over minced it.
Use decent skins, for my first attempt I got a pack from Lakeland with a spice/rusk mix and dried skins, the skins were a bit crap and split easily. You can get proper skins online fairly cheaply.
Check your seasoning as you go along by frying a little bit of the mixture and tasting. I made a mistake one time and forgot the salt/pepper in a pork, apple and cider sausage, but only realised when they were cooked up.... 
These guys do some good accessories and seasonings.
These guys do some good accessories and seasonings.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff