Discussion
Which pork cuts are best for going into sausages?
Got my skins, got my seasoning worked out, just not sure which cuts of pork will be best to put through the mincer (oo-er). Obviously I need some fat in there.
Oh, and I realise I could ask my butcher. But that would give him the upper hand...
Got my skins, got my seasoning worked out, just not sure which cuts of pork will be best to put through the mincer (oo-er). Obviously I need some fat in there.
Oh, and I realise I could ask my butcher. But that would give him the upper hand...
shakotan said:
smack said:
A cut/mix of cuts that give a good fat/meat ratio. That is the key.
So basically what was said above, but with less information then?http://www.sausagelinks.co.uk/Recipe_Making.asp
The River Cottage Meat Book covers it and other meat stuff!
http://www.amazon.co.uk/River-Cottage-Meat-Book/dp...
What ever meat/fat content you prefere ,belly is ok ,I use shoulder for some types and leg or loin for the best
traditional pork theres no gristle in them or glands.
The seasoning only needs to be salt and pepper mixed with 7% in weight of bread use fresh unsliced (i use a rusk)
Mince all the ingreidents together then add you salt/pepper mix with cold water (i use iced apple juice),
Hand mix in to a sloppy mix which will then go through the nossle easyer. if the mix is stiff this will cause uneven skin filling and will split them.
Hope this helps.Oops giving away trade secrets there.
traditional pork theres no gristle in them or glands.
The seasoning only needs to be salt and pepper mixed with 7% in weight of bread use fresh unsliced (i use a rusk)
Mince all the ingreidents together then add you salt/pepper mix with cold water (i use iced apple juice),
Hand mix in to a sloppy mix which will then go through the nossle easyer. if the mix is stiff this will cause uneven skin filling and will split them.
Hope this helps.Oops giving away trade secrets there.
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