Homemade Sausages - advice please!

We tried it and it was so much trouble. Perhaps ok if you do it often so get practiced and remember that pork products don’t keep so long in the freezer. Burgers are easier to make.

You could make the sausage filling, then instead of filling sausage skins, use floured hands to form it into patties.

Are they that unhealthy?

INGREDIENTS: pork (97%), sea salt, rice flour, maize flour, stabiliser (triphosphates), black pepper, preservative (sodium metabisulphite), white pepper, onion, mace, antioxidant (ascorbic acid), maize starch, salt, sage, ginger, dextrose monohydrate.

Waitrose.

triphosphates The amount you would eat in two or three sausages is negligible.
Ditto dextrose monohydrate.
sodium metabisulphite - Found in many foods

My only comment is do not be tempted to use all meat they will be very dry

We have an electric mincing machine that has a sausage filling attachment. Only ever tried making sausages once and it was utter carnage - the skins split - the meat went everywhere - and it took ages to clear up the mess.

We now frequent a quality butcher who makes his own sausages and they're fabulous - no more sausage stuffing for us!

Thanks for the comments and advice - I'm now having a re-think!!!

Astitchintime

We have an electric mincing machine that has a sausage filling attachment. Only ever tried making sausages once and it was utter carnage - the skins split - the meat went everywhere - and it took ages to clear up the mess.

We now frequent a quality butcher who makes his own sausages and they're fabulous - no more sausage stuffing for us!

You must have been too generous with the filling, Astitchintime !

I was just looking up recipes for sausage meat. I have never made my own sausage rolls, so thought I might give it a try this year. Most recipes recommend purchased sausages and pre made puff pastry, so hardly home made!

Posset, if you do give it a go, please let us know how you make out.

We make them all the time. We use a mixture of belly pork and loin of pork. We get the skins, spices and breadcrumbs from Weschenfelder. It takes a bit of practice but we never buy sausages now and they are delicious. Various recipes are available. We just put the freezer on fast freeze and have never had a probem. There is a book available called the Sausage Book by Paul Peacock which explains everything simply. Good luck.

Framilode

We make them all the time. We use a mixture of belly pork and loin of pork. We get the skins, spices and breadcrumbs from Weschenfelder. It takes a bit of practice but we never buy sausages now and they are delicious. Various recipes are available. We just put the freezer on fast freeze and have never had a probem. There is a book available called the Sausage Book by Paul Peacock which explains everything simply. Good luck.

Thanks for the advice, Framilode - I've ordered the book (used) from Amazon, so will give it a go. I was thinking of using pork mince to start with which seems simpler, but if not I'll go the whole hog (pardon the pun) and mince it up from scratch.
I'll keep you posted as to success or not!