AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST
CAMP OVEN AND OUTDOOR COOKING
CAMPING AND LIFESTYLE FORUM

	am pm	Welcome, Guest. If this is your first visit to COCIA, be sure to check out the many references on the Help Board. You will have to Login or Register, before you can post. Click the register TAB below to proceed or to start viewing messages, simply select the Board that you want to visit.

Our Forums

Forum Help

Camp Oven Temperature Chart

Forum Support

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Miscellaneous Recipes, Recipe Books & Ideas › Sausages Home Made

‹ Previous Topic | Next Topic ›

Pages: 1 2

Sausages Home Made (Read 8021 times)

Reply #10 - Jul 25^th, 2009 at 6:53am

Carolyn™ Offline
COCIA Diamond Member
FOOD GLORIOUS FOOD
Joined: Jan 3^rd, 2008 at 7:00am
Last online: Jul 10^th, 2013 at 8:12am

Gender:
Posts: 2500

You guys are making me hungry. Michaelb if your sausages are as good as the biltong would be worth a return trip to Vic Cheesy

.

It must be in my DNA in the 1/4 of me that is not British. I love all these what I would call european foods. But then I like asian food also Cheesy

.

Not that keen on plain fish but I love sardines so would probably like herrings and rollmops.

IP Logged

Reply #11 - Jul 25^th, 2009 at 10:29am

BillyBushCook Offline
COCIA Diamond Member
Some one said they wanted
hot coals??
Joined: Sep 5^th, 2007 at 3:14pm
Last online: Aug 24^th, 2017 at 11:10pm

Gender:
Zodiac sign:
Posts: 1490

MB,
I have been doing a few snags but nothing special yet, I seem to always over do my spice mix,
"She flash one" that mincer/stuffer, mine is a crank handle job!!

I havn't had a chance to try some of those recipes on the spread sheet you sent either, should do hey!!

They would go nice in the cold smoker.
Do you have any updated versions of you recipes??

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

IP Logged

Reply #12 - Jul 25^th, 2009 at 11:46am

Michaelb Offline
COCIA Diamond Member
Joined: Nov 26^th, 2008 at 12:40pm
Last online: Jul 4^th, 2023 at 8:45am

Gender:
Mood:
Zodiac sign:
Posts: 1545

BBC , I have done some tweeking, but as yet I am not convinced that they are right yet, the salami in the pictues are adaptations again the top one is traditional but I have upped the spice mix for 1kg of meat to the equivelent of spices for 1.5 kg - I want the punch.

The bottom string is pure Perri Perri dry spice, an experiment.

I am currently corresponding with a Home Brew shop owner from Richmond in NSW ( nice guy very helpfull) he can organise for me some specific spice mixes and also the Curing Salt - Prague Powder #1, it is frustrating that I as a domestic sausage maker am not allowed to buy Prague Powder#2, because it has Sodium Nitrate and this can be used to make explosives, must be that would be bomb builders only come from domestic individuals and not commercial entities.

The journey continues. Will be doing 5kg of biltong tomorrow.

( the mincer , stuffer , she a cheap one from BIG-W, I grind the meat with a hand job as well, a Porket, just use the electric one for the stuffing)

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

IP Logged

Reply #13 - Jul 26^th, 2009 at 10:21am

BillyBushCook Offline
COCIA Diamond Member
Some one said they wanted
hot coals??
Joined: Sep 5^th, 2007 at 3:14pm
Last online: Aug 24^th, 2017 at 11:10pm

Gender:
Zodiac sign:
Posts: 1490

Michaelb wrote on Jul 25^th, 2009 at 11:46am:

I grind the meat with a hand job

Yeh, Marriage did that to me too!! Grin