Ingredients

  • 10 kgs Beef or Pork  trim 75/80% lean ( That means 75/80 meat and 20/25% Fat )
    You can use ½ beef and ½ pork if you wish
    If you are only making 5 kgs of sausages just cut the ingredients down by half
    1 kg fine breadcrumbs
    50 gms salt
    25gms ground black pepper
    13 gms ground mace
    13 gms dried tyme
    13 gms ground coriander
    13 gms ground nutmeg
    20 egg yolks ( Beaten )

    10 kgs Beef or Pork  trim 75/80% lean (that means 75/80 meat and 20/25% Fat )
    You can use ½ beef and ½ pork if you wish

  • If you are only making 5 kgs of sausages just cut the ingredients down by half
  • 1 kg fine breadcrumbs
  • 50 gms salt
  • 25 gms ground black pepper
  • 13 gms ground mace
  • 13 gms dried thyme
  • 13 gms ground coriander
  • 13 gms ground nutmeg
  • 20 egg yolks (beaten )

..

Lets get sausage-making

  • Mince the meat through your mincer using the larger holed mincer plate.
  • Add ingredients.
  • Mix in well and now mince through the smaller mincer plate for a fine blend or through the larger mincer plate for a meatier looking sausage.
  • Place the sausage emulsion into the sausage filler and put the size nozzle on the filler that will fit you casing.
  • Natural hog or sheep casing or collagen casings (known as Artificial Casings)
  • Turn the handle on the sausage filler and feed the emulsion into the casing.
  • Don’t fill the casing to full as it will not be able to be tied off.
  • Feel the sausage as it is coming from the filler and it should be comfortably soft to the touch.
  • Once you have filled out the casing, tie each end with a simple knot…

 

Now let’s tie the Sausages

  • This is hard to explain so print out the 2 sausage tying pics and use whichever 
one is easiest for you.
  • You can also open the video and it will show you how to tie the sausages as well.
  • Refrigerate overnight to allow sausage to set.
  • Cook what you wish to eat and freeze the remainder.

..

See our simple instructions for tying your own sausages.

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