Dash Ooter
ArboristSite Lurker
Very nice da Hooters, much more modern than my old gear, a 2hp 240v, belt drive No.32 mincer and 8" water powered (now air) filler.
Give us the low down specs mate - meat/fat/seasoning ?
Always link into 2's ?
Look very, very nice - do not leave the shed unattended and lit, 460 & others will be drawn "Mothlike" to any light there..
Just having a slice of Kransky on biscuit with home grown tomato and pickled bean, Hmmmmm with Tooheys Old -![]()
The gear in the photos belongs to a mate although I'm starting to get my own stuff together.
Pretty simple really, take 10kgs of venison add 1.25 kg's of pork fat (roughly 10%), add your chosen sausage meal mix (1.25kgs - in these photos it was a bratwurst mix) and mix, then add 2.5kgs of chilled water.
The instructions call for the entire mixture to be minced again at this stage but we've never bothered.
Then take your mixture and stuff your sausage skins. Use natural rather than synthetic.
If your keen you can fry up a small patty of the mixture to test the flavours although the premixes are generally good as long as you match the right meat to the mix.
One thing to keep in mind (and this depends on the mixture and who makes it) is that freezing of the sausages can have an effect on the flavours whereby what you tested at the making point was great but when defrosted the flavours have 'over developed'.
There was one mix we sourced from a local butcher that was bangen when we tested it fresh but when defrosted later on the aniseed flavour had taken it too far. You could still eat them but only a couple at a time before your mouth wanted to kill you.
The Butcher Online has a very good selection of premixed meals.
Rob