Am88 wrote:That looks bloody good MM, the main ways I do my chital are as follows
burger patties with pork fat which are my wife’s favourite for burgers, Crumbed like crumbed steak of course, pot roasts and I make a mean bloody stew. But I haven’t quite gone into sausages yet, is that a flavour satchel or something you have there?
yes mate it is a sausage flavour satchel from an e-bay store, this is boerwors and does 15kg of meat, they have heaps of different flavour's
https://www.ebay.com.au/itm/875gms-Chor ... 1438.l2649the white stuff on top is lard or pork fat l bought from the supermarket and added, it has the consistency of margarine so l made layers of meat, the meal (flavour) and cubes of lard, l used 8 packets of lard for around 30 litres of meat, you try for around 12-15%, when l have finished doing the layers l mix it all by hand the mince again fine, the trick with sausages is coldness,
after l have minced the mixture for the second time the containers are put into the fridge overnight to keep cold and have the flavour go through the meat,
then the meat is put into a bigger container and 500ml of very cold water and with this flavour 500ml of very cold vinegar is added and mixed through
the meat is kept in the fridge and loaded into my sausage stuffer that feels as cold as a pewter mug full of cold melbourne bitter beer
l use natural pig intestine skins but you can get collagen skins that are ok to use
its a fair bit of extra work to make the sausage's but they are a favorite, whats left over is a flavoured mince we make burgers from, just add onions
l am going to give the crumbed burgers a go
the photo is a different load of sausage l made with collagen skins to give you an idea of what is used
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