British BBQ Society Forums

Hi all

Want to do my first fatties this weekend but I don't know where to get the rolls of sausage meat or is that an American thing.

I've had a look through the search on the forum but there wasn't anything about where to buy from, Keith has mentioned the bacon from Aldi and somebody else said they used chorizo which is def going in one of them.

Does the usual supermarkets stock the sausage meat in the tubes or do I just have to buy some sausages and cut the skin off and does that work just aswell??

The wife is at work today and as our childcare is on holiday im with my little devils all day and don't fancy a trip to the shops until im allowed to give them valium

Cheers for any info
Slatts

I just tend to buy sausages that I like then squeeze the meat out of them.

It's the same meat in the sausages as in the tubes, Asda usually have tubes, but you get a far better choice buying sausages and removing the skin.

Thank you
Just what I was after, sausages it will be then.
Keith have you not tried Gareths in Welwyn yet, they do lovely sausages. The Oaklands sausage is very nice and the Moroccan one was lovely but very spicy.

Think i'll use some plain sausages this time as there will be a few kids to feed but i'm planning on trying a few different ones, maybe use the Moroccan sausages for a poker night, bit of fresh chilli and hot sauce Should put them off the cards

Why not just make your own sausage meat? It's ridiculously easy and you get to customise the herbs and spices. You want about a 1.5% - 2% salt content (7.5g/10g salt per 500g of meat) and a 10% breadcrumb content (50g breadcrumbs per 500g meat) It'd work best if you've got a meat grinder but if not you can just use minced pork, or ask a butcher to grind up a mix of 75% pork shoulder and 25% pork belly. Then for seasonings you can use things like black pepper, marjoram, sage, onion and garlic, juniper, chilli.. Pretty much anything you can think of

Good call Dave.

This is a good forum for sausage making. Can get a bit deep though for beginners.

http://forum.sausagemaking.org/index.ph ... 1730a620b0
Derek.

http://www.meatsandsausages.com/sausage-recipes/secrets - the guidelines for spice usage on this page are absolutely invaluable

Good site, i think I might have solved my smearing problem.

derekmiller wrote:Good site, i think I might have solved my smearing problem.

Smearing?

When manually grinding, not all my meat goes through and starts to clog up the grinder. This then heats up and starts melting the fat in the meat. This is smearing.
That site has suggested that the plate and knife MUST be tightly together. I think mine has some "play" in it.
Cant wait to get home and check.

Sorry for going off topic Mark.