British BBQ Society Forums

Not all sausage meat in tubes is good, some have zero texture & is more if a purée, found this out last Xmas making some sausage meat & haggis rissoles.

Never a problem going off topic, I learnt something new there anyway.

I think i'm going to go with the sausages anyway, just take the skin off a few packs and mix in some dry rub. want to put chorizo, cheese and more bacon in the middle.
My bbq has been cancelled this weekend due to a family birthday on the wife's side so possibly a bbq at her dads with cremated burgers and sausages while i'm pining for pulled pork and a fattie I haven't even made yet

I've watched a few YouTube videos on fatties and they look so nice, does everybody do a 5 x 5 bacon weave or is that the minimum, please don't say I can go smaller as that would be swearing and very unhelpful

I'll try and post some pics once done.

I made one with 56 rashers of bacon and half a kilo of mozzarella once... Make 'em as big as you like

Keep the meat very cold or even semi frozen. Some butchers keep the metal parts of the grinder in the freezer before using or add crushed ice in the mix in lieu of water (particularly in this weather).

Wow that was to share right

That must of been huge but so much bacon, must of been lovely......... I need to stop now im drooling

Think i'll leave the sausage making for the time being but did just read the first couple of pages of the beginners thread and it seems easier than I thought it would be and a lot cheaper to start up, definitely one for the future though

I use minced beef for my fatties, I cut the beef into small cubes and freeze em before mincing them, I seperate the flesh from the fat and mince the fat finer. The packs of sausage meat useually turn up in the supermarkets around christmas time

I only have a small mincing machine so it fits in the freezer easily, I chill my meat well down, not sure I would go so far as to freeze it though, as you wouldn't/shouldn't freeze the finished sausages again. If the meat stays above freezing i.e. well chilled there are no health hazards to freezing. However personally I would not be happy mincing frozen meat, then freezing the finished sausages uncooked.
My personal opinion.

I've refrozen sausages and had no issues (refrozen as in ground frozen meat)

I brought some cheap sausages and cut the skin off and have just made my fattie, will be going on later.

I'm hoping the pepperoni, cheese and chorizo will be the main flavours along with the bacon rather than being overpowered by a full flavour sausage meat.
I am planning on using a good sausage one day but just wanted to see how well the flavours in the middle come through first.
Try and get some photos up once cooked and sliced

Depends if it's been previously frozen. Agree if it has, it's not recommended to re freeze