Search found 136 matches

by Thewitt
Mon Oct 21, 2013 13:36
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134701

Merguez made for mutton.....Err ah lamb....!

I had a customer drop by and ask if I had a good recipe for lamb sausage. I had recently made up some merguez from a quality New Zealand lamb shoulder, so I cooked up a sample. He loved it. He then proceeds to bring me 50 kilos of the smelliest mutton I've ever seen! No way I could hide the smell of...
by Thewitt
Sun Oct 20, 2013 05:14
Forum: For beginners
Topic: 36mm hog casings turned out to be 40mm+!
Replies: 3
Views: 4608

For whatever reason, the restaurants I sell to want natural casings not collagen casind. I've brought them both as samples and though the collagen win for consistency hands down, the only one who wants those sells a sausage in a bun and needs a perfect 8" x 26mm sausage that will roll on a hotdog ro...
by Thewitt
Sat Oct 19, 2013 04:57
Forum: For beginners
Topic: 36mm hog casings turned out to be 40mm+!
Replies: 3
Views: 4608

36mm hog casings turned out to be 40mm+!

In my last order of hog casings, most of my 36mm casings turned out to be 40mm+! Since most of these are going to be sold in fixed price meals by my customers, this 25% increase in size is really not something they can deal with. They want a 5" or 8" natural cased sausage they can put on the menu fo...
by Thewitt
Thu Oct 17, 2013 03:32
Forum: For beginners
Topic: Sausage making as a business?
Replies: 20
Views: 31764

by Thewitt
Wed Oct 16, 2013 03:49
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214372

I grind in a mortar and pestle when I'm making small batches. Makes me feel more connected to the results :)
by Thewitt
Mon Oct 07, 2013 04:28
Forum: Sausages
Topic: [USA] Italian (Sweet) Sausage
Replies: 6
Views: 6671

This continues to be our most popular sausage by a wide margin.
by Thewitt
Thu Sep 26, 2013 05:46
Forum: Hyde Park
Topic: Health, Risk & Sausages
Replies: 7
Views: 3978

Horrible title....
by Thewitt
Sun Sep 22, 2013 03:35
Forum: Hyde Park
Topic: Source for 26mm collagen casings, ship to Malaysia
Replies: 4
Views: 3452

Thank you Ursula and CW, I'll cruise over there right now :)
by Thewitt
Sat Sep 21, 2013 14:05
Forum: Hyde Park
Topic: Source for 26mm collagen casings, ship to Malaysia
Replies: 4
Views: 3452

Source for 26mm collagen casings, ship to Malaysia

I'm looking for a source for 26mm collagen casings who will ship to Malaysia for a reasonable shipping charge. It doesn't matter to me where in the world they come from, however I don't want to pay more for shipping than the product costs... One supplier will only ship UPS worldwide to Malaysia, and...
by Thewitt
Fri Sep 20, 2013 07:21
Forum: For beginners
Topic: Stuffing 22 MM casings
Replies: 8
Views: 4800

The first 500kg of American Breakfast sausage we sold were stuffed into sheep casings with a grinder. I was not really happy with the resulting product, but we were still trying to decide if this was going to be just a hobby, or a business, and the coffee shop that wanted this product was selling th...
by Thewitt
Thu Sep 19, 2013 15:35
Forum: For beginners
Topic: Stuffing 22 MM casings
Replies: 8
Views: 4800

In my experience, the mix needs to be ground fine, a little watery, and very, very cold or it will be mushed up against the stuffing tube and turned into a paste...

I find this to be way too fussy, and generally won't even attempt it. A piston stuffer makes this a near trivial exercise.
by Thewitt
Tue Sep 17, 2013 08:57
Forum: Technology basis
Topic: Hepatitis E Virus in Pork
Replies: 4
Views: 10095

Yet another reason to buy from a butcher who makes his own sausage. No liver or blood as filler and your sausage will be virtually free of Hep B.

The virus will also die in a properly cleaned and salted casing, as its found in the mucosa layer of the intestine.
by Thewitt
Fri Sep 13, 2013 02:25
Forum: Technology basis
Topic: Teaching sausage making classes?
Replies: 4
Views: 4379

Great input Jeff, thanks!
by Thewitt
Thu Sep 12, 2013 14:13
Forum: Technology basis
Topic: Teaching sausage making classes?
Replies: 4
Views: 4379

Thank you. Great information there.

I've taught before, but never for money. I was a Boy Scout leader for nearly 20 years, and taught boys and leaders in many different areas. I do enjoy seeing the light go on and someone learn and demonstrate a skill new to them.
by Thewitt
Thu Sep 12, 2013 09:29
Forum: Technology basis
Topic: Teaching sausage making classes?
Replies: 4
Views: 4379

Teaching sausage making classes?

I'm getting one or two requests a week lately to teach sausage making classes. I have room in my commercial kitchen for 8 students, in the evening several nights a week when the kitchen is not being used. I have two mincers and two stuffers appropriate for classroom use. I would not use the mixer, b...