Hey all I've been struggling with my all beef sausages leaking and crumbly that I am now looking at the one thing I decided to avoid when starting out with Sausage Making but looks like I'll have to take a walk down that road. I've heard of using Non-Fat Dry Milk Powder but here in South Africa, tha...

Hi After another failed attempt, the frustration got the better of me and I just abandoned this whole experiment but my fingers started to itch again and have another go. I've been reading these responses again and was quite interested in the fact of heating up the mixture to 12-14c. Every tutorial ...

Hello Everyone I've been struggling with emulsified sausage for far too long - in all my attempts, I only managed to get it right once. I'm here begging for some help - what am I doing wrong? Here's my process. I'm using a commercial spice from Crown National Ground Beef 60/40 - 1kg Iced Water - 200...

Sorry about that - not sure why the link didn't work but I've pasted it again
https://www.takealot.com/bowl-cutter-om ... lsrc=aw.ds

Hey All I've come across a bowl cutter like this at a fair price and want to invest in one since my Food Processor is a pain to use since it only takes 300-400g of meat at a time - this bowl cutter is 6 x larger. https://www.takealot.com/bowl-cutter-om ... lsrc=aw.ds Will this do the job of emulsify...

I've been sitting the last few hours researching how to fix my Kielbasa and it seems emulsified sausage isn't as straight forward as it seems. It's a very sensitive method and each step play a critical role in achieving the desired results. I think my biggest screw up was overloading the Food Proces...

Hi Bob

We don't eat Pork so need an all Beef Version.

Thanks

Hi All Hope someone can save me :cry: For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region in...

Thanks a million for your speedy reply. It's good to know I can still do lots without the use of pork. I'll be sure to use the tips you have provided. I ran across a topic yesterday regarding emulsified sausage and in there it was mentioned that 100% water is used to the same weight as the beef (if ...

Hi All Nice to be apart of this forum and looking forward to learning from you'll. Firstly, before i continue further, I am a total beginner at Sausage Making. I've never ever made sausages before but i have tasted a fair amount of store bought sausages, some good, some bad and some just despicable ...