Sausage making pics…

30 lbs. of pork were successfully converted into sausage last night. While some of us handled the meat processing, Lady Wife and her team made lasagna. A fun night in the kitchen! We started at 6PM, and the party broke up around Midnight.

Our friend KD filling the casings with our English Banger recipe:

Yours truly adjusting the crank on the sausage stuffer. It would have been so difficult doing this without the large-capacity bin on this. It held 10 lbs. of meat at a time. (I think that’s our friend ML’s nose in the upper right.)

Italian sausage on the left, English Bangers on the right. The bangers are almost a meatloaf in a casing, as bread crumbs and eggs are added to the meat and spices. It’s also ground twice, so was a much softer filling.

Very funny having that nose in the picture. Could you name what spices you put in the meat? I’d like to make my own filling with ground pork for sausage rolls and what I’ve had to do is buy sausages and take the meat out of the casing. Are you going to freeze all the sausages you don’t cook?

Ryn: English bangers or bratwurst.

redmoonrising

February 26, 2012

my x husband would make sausage. it was sooooo good.

I’m impressed, the sausage & bangers look really good. I hope you have a great week.

Re recipe: Thank you very much. It’s now in my recipe folder. You look like a chef in the picture. It must have been fun making sausages in a group (otherwise I think it’d be a tedious process.)

Dear God! As someone of predominantly German heritage, I should like you to know that there is nothing so perfect as a good wurst. May I say yours look incredible I bet they were as good as they look too.

dry camping is no access to water or electricity other than you provide for yourself. wet camping is the reverse, and sometimes even comes with a swimming pool, a golf course,a boat dock and a sauna..

A qui de droit

February 27, 2012

RYN He does. This suit was a rental.

ryn:Thanks. The rougher texture will be nice in pastry for sausage rolls. You know, I would never have known there’d be mace in sausage meat…thanks again for the recipe.

looks fantastic!

ryn: thanks! i never would have thought to mix those ingredients for a burn.

Thank you so much for the article. I will be speaking ro my dad tomorrow and I will send it to him. At the moment my dad is taking Danny to all his doctors appointments because according to his wife “she has never had to take more then an aspirin her whole life & she can’t handle it.” Nice wife. Luckily he has my dad and my dad is a good man who has been taking Danny anywhere he has to go.

the_mysticalmuse

March 4, 2012

I have been using these equipment to make sausages for now almost 34 years. It’s a wonderful time of the year when we ‘work the meat’ in winter. Great stuff! Good for you! Share the banger recipe, please?