The salami was great, but the sausages were only okay.. ground too fine and my mate's experimental recipes I think overcomplicated what should be a very simple product...
All the same, I was inspired to try again on my own turf - so I bought a 0.5hp mincer, decent sausage stuffer and a vacuum sealer... and in a couple of weeks I'm going to have a few mates over and have another crack.
This will be the first time I'll be driving the process, so am both excited and a bit nervous.
Plan is to make three varieties - two pork (pure pork & chili plus one other to be determined) and one chicken. Recipe suggestions welcome, especially if they are ones you've actually made.
I want to give myself the best chance to get things right, although am more than happy to learn by my mistakes..
So for now I want to do a sense check in terms of my equipment. Appreciate any suggestions to anything I have forgotten. I will have the following:
Vacuum sealer and bags for finished product
Trays for minced meat straight out of the mincer
Trays for sausages as they come out of the stuffer.
Trays for finished product before they get vacuum sealed
Large bowls for mixing up each mix
Meat and ingredients for all three recipes