With all of the Covid restriction over the last 2 years and not being able to go out on Car Tours, we decided to invest some of the saved money into sausage making equipment.
Research indicated that pitching at the low end of the commercial market for equipment was way better than constantly breaking high end domestic equipment. So, purchased a 80kg/hour mincer and a 3kg Sausage stuffer. Man, this gear makes the job so easy. It took 1 1/2 hours this evening to make 5kg of pork Bratwurst. I had already spent an hour to skin, bone and cube the pork shoulders during the afternoon.
A couple of photos of the process below. Note: that is not all of the sausages.
With the price of meat from the supermarket, it's not economic to make your standard pork of beef sausage. Unless you can get cheap meat off a farm, you need to look at the boutique recipes.
Some of the items we've made include:
My son-inlaw has 5 kg of Venison (wild red deer) mince for me. Destined for Venison Landjager some time during the winter.
Research indicated that pitching at the low end of the commercial market for equipment was way better than constantly breaking high end domestic equipment. So, purchased a 80kg/hour mincer and a 3kg Sausage stuffer. Man, this gear makes the job so easy. It took 1 1/2 hours this evening to make 5kg of pork Bratwurst. I had already spent an hour to skin, bone and cube the pork shoulders during the afternoon.
A couple of photos of the process below. Note: that is not all of the sausages.
With the price of meat from the supermarket, it's not economic to make your standard pork of beef sausage. Unless you can get cheap meat off a farm, you need to look at the boutique recipes.
Some of the items we've made include:
- Pork, Fennel and apple sausages
- Dried pork sausage
- Landjager (dried beef sausage)
- Pork Salami
- Bacon.
My son-inlaw has 5 kg of Venison (wild red deer) mince for me. Destined for Venison Landjager some time during the winter.
