Caulking Gun Sausages

[nezevic]

I give you man food. Prepared by men for men.

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The product

[eric]

I used to spend hours pumping skins. It's an overrated experience.

Rissoles are where it's at.

[nezevic]

Its a test run for salami. We wanted to make sure the process worked before going the whole hog.

[StevenM]

I used to spend hours pumping skins. It's an overrated experience.

Rissoles are where it's at.

Im hearin ya

[Davey G]

I hope you scraped the leftover silicone out of that gun before loading up the sausage mince..

Mmmmm silicone snags..

[Alster99]

I hope you scraped the leftover silicone out of that gun before loading up the sausage mince..

Mmmmm silicone snags..

Just go to the local supermarket if you want those.

[sbd]

Rissoles are where it's at.

Making sausages is fraught with difficulty, the procedure is full of snags.

"I'll have half a dozen pissoles thanks."
"That's spelt with an R sir"
"All right, give us six rsoles then"

[patwah]

Rissoles are where it's at.

Making sausages is fraught with difficulty, the procedure is full of snags.
"

But if you get it right, it can go off with a bang

[Occy]

Watch out with making those banger, lest you make a mash of it.

[Feral2]

used to make my own with the extension for the old kenwood mixer.
Can be quite rewarding, but labour intensive. There isn't a sausage worth eating made commercially anymore, dry tasteless things they are.

[bunsen]

Its a test run for salami. We wanted to make sure the process worked before going the whole hog.

Hey Jon, are you making fully fermented salami or a cooked version?
I'm about to test run a fermented salami myself. Let me know how you go, and I'll do likewise.

[nezevic]

Where did you find the culture? We've been having trouble finding it. That's partly why the meat ended up as sausages. Also wanted to make sure the stuffing method worked before we committed to anything a bit more difficult.

[grinner]

jon. look awesome

are you a terrace old boy btw, that school crest looks familiar.

[nezevic]

Yep certainly am Grins. Jumper is a comfy old favourite. More home wear than in public though.

[bunsen]

Where did you find the culture? We've been having trouble finding it. That's partly why the meat ended up as sausages. Also wanted to make sure the stuffing method worked before we committed to anything a bit more difficult.

Jon, you can buy lacto cultures from butchery suppliers, but you can also use products like "inner health plus" capsules, which are basically the same thing. Really, all you need is a friendly bacteria to outcompete any bad ones, and the salts take care of the rest. Another tip is to introduce a friendly white mould onto the casings to outcompete any green or blue moulds, you can do it by washings the stuffed sausage in some water with Brie or Camembert skin in it.