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!)

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Comment by Valerie on March 28, 2014 at 10:38

Re kid-friendly, I often use verjuice instead of white wine. It works a treat.

Comment by Valerie on March 28, 2014 at 10:37

Just bought my sausage maker from Aldi. They still had a few in Keperra. Got my sausage casing from my local butcher. Ready to give it a go this weekend. I love the look of those recipes. Might think of a kid-friendly version for some though. I don't like the idea of using alcohol in food with litllies. I got a big pork roast piece which will be turned into Pork and apple and Pork, maple and bacon using speck. 

Comment by Andrew Cumberland on December 2, 2013 at 21:57

Oh yeah... that's what I'm a talkin' bout.  

Comment by Andrew Cumberland on November 27, 2013 at 21:10

You just need to get the stuffer attachment for your particular mincer mate.  I have the electric one that you saw (cost me $70 on line for the mincer including blades and stuffer) and an old manual one that came with a stuffer as well.  It's just a cheap plastic kinda tube that fits under your front mincer flange. 

Comment by Andrew Cumberland on November 26, 2013 at 18:34

I actually started on pork because it is the perfect fat to meat ratio.  I've done a few pork ones and not had any trouble.  Lamb is too fatty - you really have to prick the skin towards the end of the cook which lets a lot of flavour out (but also a ton of fat).

Let me share the best sausage making recipe site I've found:  

Sausage Making Recipes

Comment by Craig Hogan on November 26, 2013 at 8:46
*wouldn't (have any problems)
Comment by Craig Hogan on November 26, 2013 at 8:45
Cool, yeah I can't imagine you would have any problems with chicken for that reason. Have you tried pork before? Would be interested to know how that went as I've had a few problems.
Comment by Andrew Cumberland on November 25, 2013 at 21:54

I don't understand why they add bread crumbs Craig - in a rissole you'd do it to bind the meat but the point of a sausage is that it is in a skin so no binding is required.  

I added a bit of oil to the chicken breasts because it is way lean.  I use the biggest plates I have for the mincer so that they stay really good, meaty and chunky.  I remember being startled the first time I ate one because it is a sausage that tastes like real meat!

I reckon stick with meat and herbs/spices.  You can't go wrong that way. 

Comment by Craig Hogan on November 25, 2013 at 21:49
That's good. I thought it may help with texture but I didn't really know. Mine was a bit off texture wise but it could have just been too much fat to pork. I followed a river cottage recipe and it had about a teaspoon or two or breadcrumbs to 750g pork.
Comment by Andrew Cumberland on November 25, 2013 at 19:52

No binders or fillers of any kind mate.  I don't use them in any of my snags. 

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