Thread: Proper English Sausages - recipe video

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It's great fun making your own sausages. My greatest triumph was pork and apricot snags (nah, really) which I unveiled at a BBQ in Sydney, last century. Blimey, they thought I was Gordon Ramsay! All you need is a decent fatty mince, and imagination. No casings- no problem. Make rissoles instead.

There was once a guy on the forum who made his own sausages. I actually brought some sausage seasoning back from the UK for him. Can't recall his name at this point. Maybe others can remember him?

Originally Posted by Pragmatic

There was once a guy on the forum who made his own sausages.

Blackgang made sausages and the old threads are still around in the food section, but the pics are gone. The threads were fantastic and the fact that the pics vanished a real loss. But I will say he was not English he was American.

There's a farang that sells sausages who lives near me and I can certainly recommend all his products.

Nookie

http://nookiesdelights.3baht.net/doc...ice%20List.pdf

Originally Posted by Buckaroo Banzai

Thank you for sharing. I will certainly try that recipe
I am 63 years old and I had never made sausages until last year. I cant believe I did not start doing it earlier. It is so easy.
All you need is a meat grinder. Most of them come with a sausage stuffing attachment. But I like that sausage stuffer machine in the vid. I looked and saw it at Lazada for about 600 baht
I Make homecare sausages all the time, and try different things, You can get as creative as you like. I made Thai sausage . I think it is called Saigua , I also mixed shredded cheddar cheese and one time crumpled feta cheese , both were great.
Many recipes on YouTube

Looking great! Cheesey sausages? I like the sound of that. Also worth trying is lamb sausage as its naturally fatty. Looks like you have it down already though!

Originally Posted by sabang

It's great fun making your own sausages. My greatest triumph was pork and apricot snags (nah, really) which I unveiled at a BBQ in Sydney, last century. Blimey, they thought I was Gordon Ramsay! All you need is a decent fatty mince, and imagination. No casings- no problem. Make rissoles instead.

They sound great! Fruit does seem to work very well in sausage, must be something about the sweetness working with the fatty meat. Speaking of bbq, clearly the best way to cook a sausage. There is a lot of people who boil their sausage first (which is fine for some types) but im a big fan of grilled meats.