Icefever Posted January 5, 2020 Share Posted January 5, 2020 2kg of pork run through the grinder, following a Pork & leek recipe by Scott Rea on Youtube and finished up with these sausages along with 4 small block of sausage meat to be used in sausage rolls. They are big bangers, will only need 2 at a time....must use a smaller tube next time. Ice. 5 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 5, 2020 Share Posted January 5, 2020 Great job. I gotta ask. How big is your kitchen? Me and the wife have talked about doing more things but we only have a small kitchen. Quote Link to comment Share on other sites More sharing options...
Mick Posted January 5, 2020 Share Posted January 5, 2020 They look fantastic Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 5, 2020 Author Share Posted January 5, 2020 4 hours ago, Simon said: Great job. I gotta ask. How big is your kitchen? Not big by some folks...10 feet sq......within the work tops. Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 5, 2020 Share Posted January 5, 2020 Great looking Bangers Ice! 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 6, 2020 Share Posted January 6, 2020 11 hours ago, Icefever said: Not big by some folks...10 feet sq......within the work tops. Ice. Might have a new year’s resolution of rearranging my kitchen so I have space for a few more bits. Once I’ve got the bacon right I might move on to sausages. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 6, 2020 Author Share Posted January 6, 2020 2 hours ago, Simon said: rearranging my kitchen so I have space for a few more bits. We don't keep all our bits of kit in the kitchen on hand, kit like grinder, stuffer all get stored in our box room. Only Rosemary's magimix, along with toaster & kettle are out on the worktops. I maybe brewing in the kitchen if it's too cold out in the garage later on this month ??......😂 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 6, 2020 Share Posted January 6, 2020 I want to brew in the kitchen as garage is cold and i have had mdf shelves all mildew up too, which is a real pain, i cannot do anything until I get new shelves put in. Lindsey has banned brewing in kitchen because it smells to much and makes other things smell , out kitchen is open plan to the dining room and lounge. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 6, 2020 Author Share Posted January 6, 2020 Short video of the mixing of a batch of pork having a go at a Scott Rea recipe. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 6, 2020 Share Posted January 6, 2020 Nice video Ice! Didn’t fancy doing a voice over? I noticed you ground it twice? Are you using the machine to stuff the skins? I would of thought one grind, mix meat and leeks together then second grind as stuffing the skins, just a thought. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 7, 2020 Author Share Posted January 7, 2020 13 hours ago, Smokin Monkey said: Nice video Ice! Didn’t fancy doing a voice over? Cheers Steve...I did intend to add a music track and forgot until later after the upload. Not ready yet for a voice over, what to get the video side under my belt, still not happy with the DSLR setup. Thought the ISO was ok for indoor but still not 100%.....still working on that. Rosemary had the Panasonic Vid cam and done a far better than the DSLR, got a bit of a wobble on but was ok. 13 hours ago, Smokin Monkey said: I noticed you ground it twice? Are you using the machine to stuff the skins? I would of thought one grind, mix meat and leeks together then second grind as stuffing the skins, just a thought. You can get away with one grind but doing a 2nd just takes it to the next level, if you watch the Scott Rea vid he does grind twice....at 12.30. I don't use the mincer to stuff, we have a stuffer also. A lot of guys who make sausages use separate bits of kit, they say a grinder is not that good using it as a stuffer. I found that out with the first grinder we bought, it was sold has a grinder/stuffer.....it was crap. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 3, 2020 Share Posted July 3, 2020 Ice, I have bought a sausage stuffer attachment to fit onto my kitchen aid via the meat grinder I have. My next journey in sausages 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 3, 2020 Share Posted July 3, 2020 Unfortunately this laptop from work has youtube banned now so all videos posted via youtube here, can not be seem. Boo! 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted July 3, 2020 Share Posted July 3, 2020 Watching with interest to see how you get on. Sausages seem to be my achilles heal with the exception of Hogs pudding. I never seem to get the mix right to form a pleasant texture. Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
Justin Posted July 3, 2020 Share Posted July 3, 2020 Big learning curve though I noticed Ice does double grind... Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 4, 2020 Author Share Posted July 4, 2020 What's your first sausage going to be? Passing it through the 2nd time is I think all down to that person?? do you want a thicker grind? or a slightly smaller one, it's all down to mouthfeel when eating. Also, I grind the meat, then add whatever seasoning/spices so they blend better, that's my way. I'm having a go at the bacon sausage that @sotv suggested... today or on the morrow...and that will go through twice. Watching with interest. Ice. Quote Link to comment Share on other sites More sharing options...
Mick Posted July 4, 2020 Share Posted July 4, 2020 Do you add water ice? A butcher told me that was the secret to get the water and fat emulsion Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 4, 2020 Author Share Posted July 4, 2020 47 minutes ago, Mick said: Do you add water ice? A butcher told me that was the secret to get the water and fat emulsion A small amount of cold water....then get your hands in and mix it well...after 5 or 10 mins you can see the mixture starting to emulsify, and it gets sticky. Quote Link to comment Share on other sites More sharing options...
Mick Posted July 4, 2020 Share Posted July 4, 2020 1 hour ago, Icefever said: A small amount of cold water....then get your hands in and mix it well...after 5 or 10 mins you can see the mixture starting to emulsify, and it gets sticky. Ah great 👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 4, 2020 Share Posted July 4, 2020 I am going to use kitchen aid grinder then mix for min in the metal bowl on the mixer. I will chill the bowl first in the fridge. Pork shoulder will go into freezer for 20 mins before grinding. Probably next week or 2 once the freezer is a little emptier Quote Link to comment Share on other sites More sharing options...
Justin Posted July 29, 2020 Share Posted July 29, 2020 Ice what skins do you use for the sausages? I can not see the you tube on my laptop unfortunately, Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 29, 2020 Author Share Posted July 29, 2020 Hogs ....I order of Weschenfelder......https://www.weschenfelder.co.uk/sausage-casings-skins/natural-british-hog.html I hope to do some over this weekend but without the casings. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 29, 2020 Share Posted July 29, 2020 I have ordered some, time to bite the bullet and get on with it 1 Quote Link to comment Share on other sites More sharing options...
KingFrank Posted November 3, 2020 Share Posted November 3, 2020 Thank you for recipe of "big-bangers" 😀 I'm searching for manual meat grinder, definitely want nothing with fancy LCD screens or other gadgetry that will break. I'm afraid it might be unsuitable for permanent use, because I’ve only seen electric grinders for such recipes. What do you think about Victoria manual meat grinder for example? Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 4, 2020 Author Share Posted November 4, 2020 Hi KingFrank welcome to the forum....I've used a manual grinder and brother is it hard work. I started of with a cheap electric grinder and that would clog up everytime, but if your set on buying a manual one then go for it....this will get you stared making bangers...this one you've linked to (pardon the pun) looks ok. The one thing I will point out is the manual costs nearly a £100...I bought my FAMA #12 in a sale for around £200..... Ice. 1 Quote Link to comment Share on other sites More sharing options...
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