Any tips on what to buy and ingredients?

7 minutes ago, scubascuba3 said:

Any tips on what to buy and ingredients?

A sharp knife and chopping board or an automated system to chop up the meat and ingredients, for a start. Casings.

Then of course ingredients. I cannot imagine that you would have the patience for it.

Don't need to buy anything, except the ingredients, unless you won't to put in intestines or casing. I just make sausage patties, as not seeing the benefit of the extra effort. If plan on eating on a long bun, just shape the patty that way.

1 minute ago, KhunLA said:

Don't need to buy anything, except the ingredients, unless you won't to put in intestines or casing. I just make sausage patties, as not seeing the benefit of the extra effort. If plan on eating on a long bun, just shape the patty that way.

The idea was to make a batch and freeze to have as required. Use minced pork, say Makro?

I've froze sausage (pork) and beef patties (burgers) before. No problem, especially if vacuum packed, or almost, as my machine died. Just place bag in water and almost all air removed. Nothing is in our freezer for more than a month anyway.

I don't even bother any more, as nothing last that long in freezer, or that I make that much in advance. It's more just the ground meat gets frozen, then thawed, made, eaten.

We grind our own meat. Food processor does a fine job of it. Have attachment for the stand mixer, but PIA to clean, and no real advantage to using.

4 hours ago, KhunLA said:

Food processor does a fine job of it. Have attachment for the stand mixer, but PIA to clean, and no real advantage to using.

That's the problem with any food related mincer, processor - complete pain in the arse to clean - even those cheese graters where you turn the handle - stuff gets everywhere!

13 minutes ago, ukrules said:

That's the problem with any food related mincer, processor - complete pain in the arse to clean - even those cheese graters where you turn the handle - stuff gets everywhere!

Use soap and water not your arse.

I've made my own sausages here for the past 5 years. The beauty of making them yourself is that you know exactly what's in them, down to the nearest gram. And you can make them to your own taste. Like sage? Add a bit more. Ditto pepper, ginger, mace, nutmeg etc.

I highly recommend you look at the Scott Rea Project on Youtube. He has a sausage making for beginners guide. I would invest in a mincer and a sausage stuffer shaped like the old-fashioned grease gun. You won't need a bigger one for the small amount you'll be making. Minced pork from the shops usually has too much fat. Sausage casings (skins) can be bought from MAKRO and last ages. MAKRO also sells pork back-fat separately so you can mince lean meat and add the right proportion of fat. (20% to 25% is best)

And if the bangers are for your own consumption you won't need Prague #1 powder as that frightens some people. Give it a go.

I make my own, no mincer, just the wife chopping up the meat, the Thai way, she gets the meat and pork back fat from our local market, I use a Cumberland sausage recipe, most ingredients I get from Macro , what they do not have Lazada does i.e. mace, as for the castings the wife gets them fresh locally ,my own bread crumbs, just a few slices of our own bread left in the sun for a day, then 10 seconds in the coffee grinder.

7 hours ago, lungbing said:

I've made my own sausages here for the past 5 years. The beauty of making them yourself is that you know exactly what's in them, down to the nearest gram. And you can make them to your own taste. Like sage? Add a bit more. Ditto pepper, ginger, mace, nutmeg etc.

I highly recommend you look at the Scott Rea Project on Youtube. He has a sausage making for beginners guide. I would invest in a mincer and a sausage stuffer shaped like the old-fashioned grease gun. You won't need a bigger one for the small amount you'll be making. Minced pork from the shops usually has too much fat. Sausage casings (skins) can be bought from MAKRO and last ages. MAKRO also sells pork back-fat separately so you can mince lean meat and add the right proportion of fat. (20% to 25% is best)

And if the bangers are for your own consumption you won't need Prague #1 powder as that frightens some people. Give it a go.

Great info thanks, first stop that YouTube channel

I began making sausage when I was living in Japan many years ago, and there were no 'good' sausages to be found. I started with spicy Italian, which is very simple, and progressed through several different fresh sausages over the years. At the beginning, we did put them in casings, but over the years realize we use more 'bulk' sausage so now just put together the ingredients, then freeze individual servings.

These days, I'll just make Italian sausage right in the pan as I'm cooking. It doesn't get the melded flavors, but still tastes great!

For those who cook...

1 1/4 pounds, approximately, pork shoulder (or skinless, boneless chicken or turkey thighs, which taste horrible)
1 tsp fennel seeds, crushed
1 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp cayenne
2 cloves garlic, minced
1/2 tsp onion powder or dried minced onion
1/2 tsp paprika
1/8 tsp marjoram
1/8 tsp dried, crushed rosemary
1/8 tsp thyme
1 -2 tsp dried red pepper flakes (for hot sausage)
2 TB red wine vinegar

I buy mine at smokeymountainfoods, excellent sausages