bats

And the making of.

I now have the wherewithal to make sausages at home and have been doing so. It's good fun, filling the casings needs a technique reminiscent of encouraging a becondomed willy.

Anyway..they, the sausages, taste fine but not very sausagey and the texture is wrong. I am sure someone on here used to make their own so any recipes? Advice?

Novocastrian

Take off the condom before devouring.

caretaker

What are you doing, ordinary pork bangers? Are you using breadcrumb for a binder?

bats

Pork, pork and beef. Using rice as a binder as I can't have gluten

bats

Good advice. I hate the bounce.

caretaker

Is it coming out pasty like when you use flour? If you want I can ask at the Ukrainian Co-op tomorrow and see what they do. They're boasting a range of gluten free sausage and I have inside contacts.

bats

No, not pasty, either too meaty, or too grainy. Not sausagey!

gryphea

So I have a sausage attachment for the Kitchenaid and after a few disasters I know have it sorted.

I would use some sort of gluten free bread as a binder rather than rice. its meant to absorb the fat and other stuff so I can't imagine rice being good.

You need a fatty meat; quite a fatty meat. I always get the butcher to grind it for me and shoulder is best, belly good too. I go in, tell him what I want it for, we settle on the cut, he goes and grinds it for free. Its much better than the little grinder that comes with my sausage attachment

Seasoning - it needs quite a lot of salt and pepper plus whatever else. Stint on this and it just won't work

gryphea

PS

I make Lincolnshire type sausages, but do add leek etc sometimes

bats

Interesting. I will try with gf bread. I want to stick with lower fat meats though.

gryphea

This means it won't ever work really well. They are meant to have fat in them. Do some googling.

BTW saturated fat is no longer the devil it used to be considered
http://www.bbc.com/news/health-26611861

Siouxie

+1

You definitely need fat in it for them to work otherwise the texture will be wrong and they will be dry. Are you putting sage in them?

I like the look of this recipe: http://www.geniusglutenfree.com/glut...view?entryID=8

bats

I have googled of course and am aware that fat will make them taste better but sacrifices must be made. Im not worried about the saturation but the calories.

bats

That does look good.

JamesM

The title of this thread makes me home sick.

Why not twist the knife and rename it cheese and sausages.