Oddly enough... I don't know of any Japanese sausage recipes, even after living here for 20 years. Never seen "Japanese sausages" on any restaurant menus either. No doubt a lot of fish products over here get emulsified and turned into ingredients like fish cakes, fish balls, etc., but I've never see...

Hey Duk, Thanks for that great tip, and you know, I've actually done exactly what you suggested to figure out exactly the fat content of the various meats I can get at the markets here in Tokyo. The question is, I wonder what those percentages are in Stanley's mind, as they pertain to the recipes he...

Hi everyone, In Stanley's book "Home Production of Quality Meats & Sausages" he includes lots of great recipes in Chapter 13 for fresh sausage. However I'm a little confused about how to achieve the ideal fat ratio in some of the recipes (the consensus from experienced sausage makers is around 25-30...

Age is in the mind. I'm too old to grow up now.

Hi Gulyás, That recipe looks really tasty, I'm going to try it next time. The snags I rustled up on the weekend were spicy italian, with these ingredients: 2 kg boneless pork shoulder, diced 225 g pork back fat, diced 40 g kosher salt 32 g granulated sugar 16 g fennel seeds, toasted & ground 8 g cor...

Hi Jan, Thanks for that tip, I tried it out tonight. I still didn't get the exact results I wanted, but crikey! poaching the fresh sausage for about 10 minutes prior to grilling them produced SUCH a tender and juicy result! It really blew me away!!! This is how I am going to prepare them from now on...

Thanks everyone! Good to hear it looks like a fine grind. The secret as I am sure you all know is to keep everything frozen - grinder plates, cutter, auger, funnel and of course the fat.

Kind regards,
Nico

Thanks for the quick replies guys! Seems like I'm on the right track, but it's just a bit odd to see the fat coming out looking like extruded pasta rather than ground up little 1/8" bits! Check out the attached photo, is it supposed to look like this?! And once you've ground it, are you supposed to ...

Hi folks, I've made various fresh sausages at home about 20-30 times now. I use natural lamb or hog casings from a local supplier, they look like very clean and fresh products. Here's the thing: whether I pan fry, grill or oven roast them, they often come out with a soft skin. What I mean is when yo...

Hi all, I'm an avid student of home sausage making & curing and a newcomer to this forum. I've had some fantastic sausage results to date, but also a few failures, and i'm always trying to improve my technique and make the best sausage possible! My question concerns a recommended practice I read in ...