Brisbane Local Food

Growing local

How to make sausages... a post for Backyard Butchers

A little video on how to make sausages:   How to make Thai Chicken Snags

The second instructional video is: How to make Baeurwurst sausage

For those who are thinking about having a go at jerky or biltong:  How to make Biltong

Here is a great Sausage Recipe Site.  You'll need to halve the quantities (sometimes quarter!)

Views: 391

Add a Comment

You need to be a member of Brisbane Local Food to add comments!

Join Brisbane Local Food

Comment by Lissa on July 8, 2014 at 5:18

Good one Andy.

Comment by Andrew Cumberland on July 7, 2014 at 23:20

Added some instructional videos in the initial post - a few different sausages and jerky.  

Comment by Andrew Cumberland on April 13, 2014 at 22:20

It's like that Valerie.  Unfortunately, you'll probably never eat another shop bought sausage again. 

The homemade ones do seem to benefit from an overnight steep in the fridge to let them brew up, before you cook them.  It's a lot of fun, isn't it?  And so much more healthy. 

Comment by Valerie on April 13, 2014 at 22:05

Oh I think we're onto a winner here. Pork and apple sausages. Tried the soaked-dried apple but that wasn't great. Too much palaver and in the end quite dry. So we made them again with freshly cubed apple, onions, fresh sage (couldn't really taste that one) and a bit of salt and pepper. Pork maple and bacon with onions, mustard powder and thyme. We used a pork roast and speck from Aldi. Altogether that made about 3kg of sausages cooked (or should I say caramelised with lovely crusty skin.) Do you think we could save some for another meal?? Well between the 5 of us, there were 3 small sausages left. We ate them cold at lunchtime and they were almost even nicer! There is no going back now. 

Comment by Valerie on March 28, 2014 at 19:17
There was in some recipes on the link. I did watch till the end because I did wonder if you were actually going to put in there. Coke desintegrates meat so it would make for an intersting sausage...
Comment by Andrew Cumberland on March 28, 2014 at 17:10

ROFL - there is NO alcohol in any of my sausages.  You needed to watch to the end of the video Valerie.  It was the reward for all the hard work.  Yous guys.... 

Comment by Valerie on March 28, 2014 at 14:37

This is actually an interesting subject albeit slightly going away from the initial subject of this discussion. So let's open a new forum discussion here!

Comment by Elaine de Saxe on March 28, 2014 at 12:42

Hmm, well I've only read about it. There may be a temperature at which the alcohol will disappear, perhaps simmering is not enough. The alcohol vapour would not be visible, so with the water and fats sputtering out of the sausage at it cooks, the vapour would come out then.

Comment by Valerie on March 28, 2014 at 12:33

Yes I heard that one before but I once had a onion soup full of red wine that had been simmering down and we were all very happy after that…Also where does it evaporate in a sausage?

Comment by Elaine de Saxe on March 28, 2014 at 12:29

Once cooked, the alcohol content is burned off and you're left with only the flavour.

Important note about adding photos:

Always add photos using the "From my computer" option, even if you are on a mobile phone or other device.


  • Add Photos
  • View All


  • Add Videos
  • View All


Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

Place your business add here! ($5 per month or $25 for 9 months)

Talk to Andy on 0422 022 961.  You can  Pay on this link

© 2021   Created by Andrew Cumberland.   Powered by

Badges  |  Report an Issue  |  Terms of Service