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

Reply #10 - Dec 23^rd, 2025 at 1:37pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

Turned this 2.5 kilo pork shoulder into sausages today. Picked it up for $8 a kilo.

I only have the Kitchen Aid for my grinding. It has 7 and 5 mm holes in the grind plates. This time i used the 7 first and then the 5 and found that I ended up with a much smoother and creamier sausage mix. Very happy with it.

As is usual with this mix the taste test was superb.

Christmas sausages done. Cool

IMG_5378.jpeg (133 KB | 16 )

IMG_5380.jpeg (172 KB | 17 )

IMG_5383.jpeg (158 KB | 23 )

IMG_5384.jpeg (142 KB | 18 )

IMG_5385.jpeg (179 KB | 20 )

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #11 - Dec 23^rd, 2025 at 4:34pm

Kevvie Offline
COCIA Diamond Member
COCIA is one cool group
Joined: Jun 11^th, 2018 at 10:37am
Last online: Jun 20^th, 2026 at 9:15pm

Gender:
Mood:
Zodiac sign:
Posts: 2739

Hi Derek
Thanks for the photos.
It appears you are getting an expert with your sausage making craft.
Best of luck with it
regards Kev

Back to top

IP Logged

Reply #12 - Dec 23^rd, 2025 at 7:47pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

Kevvie wrote on Dec 23^rd, 2025 at 4:34pm:

It appears you are getting an expert with your sausage making craft.

Not so much an expert Kevvie as the more I do the easier it gets. Looking forward to making some salami in the new year.

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #13 - Dec 24^th, 2025 at 8:02am

Bear Offline
COCIA Diamond Member
I Love COCIA
Joined: May 14^th, 2017 at 10:40am
Last online: Today at 1:46pm

Gender:
Posts: 2309

Sausages look good Derek, are putting less in them. Think my main mistake is too much in them and cooking breaks during cooking.

Will be following your salami making as hoping to do the same. Cheers

Back to top

IP Logged

Reply #14 - Dec 24^th, 2025 at 9:23am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

These are 26mm casings and I am getting more used to filling them I think. Also find if I cook them in the air fryer I get less splitting of skins.

It was a rather lean shoulder of pork so these are more meaty and less fat in the sausage. I like that in a sausage.

Seems all my local butchers are reluctant to on sell pork back fat so may have to go further afield.

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #15 - Dec 24^th, 2025 at 1:55pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

I actually weighed them. 2.2 kilos of fine sausages vacuumed packed and in the freezer.

IMG_5388.jpeg (164 KB | 17 )

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #16 - Jan 12^th, 2026 at 5:41pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

Another 1.6kg of these today.

Added an extra .5 gram of cayenne and boy did it make a difference.

IMG_5454.jpeg (153 KB | 16 )

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #17 - Jan 13^th, 2026 at 9:53am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:47pm

Gender:
Mood:
Zodiac sign:
Posts: 19013

This was the pork shoulder I used. Nice bit of fat in it.

IMG_5453.jpeg (178 KB | 16 )

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #18 - Jan 13^th, 2026 at 1:57pm

Bear Offline
COCIA Diamond Member
I Love COCIA
Joined: May 14^th, 2017 at 10:40am
Last online: Today at 1:46pm

Gender:
Posts: 2309

Just ready to mince 3 x boned pork shoulders and the vaccuum pack for the freezer. Will be hamberger or sausages in the future.

Back to top

IP Logged

Reply #19 - Jan 13^th, 2026 at 3:00pm

shackles Offline
COCIA Legend
I Love COCIA
Joined: Jun 2^nd, 2012 at 9:39pm
Last online: Today at 4:58pm

Yorke Peninsula, South Australia, Australia

Gender:
Mood:
Zodiac sign:
Posts: 3176

Derek have you thought about using Pickled Pork (minced) in your sausages?
Then hot smoking them. Just a thought I had.
Wouldn't add any extra salt.

Can't Get Full On Fancy

Back to top

IP Logged

	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.