Sausagemaker's beginner's guide to sausage making.

[bagehot99]

The document is no longer accesible using that link. Is it posted anywhere else?

Cheers.

Martin

[bearspice]

Not sure why it disappeared, but I found a copy here: http://web.archive.org/web/201201201606 ... Making.pdf

[vagreys]

We're trying to re-establish the host for the document. In the meantime, the archive.org Wayback Machine is as good as any for getting to it.

[wheels]

It should now be OK.

Phil

[Eskimo Joe]

I dont mean to sound stupid but how do you convert these recipes? Everything is in percents.

50% Pork Shoulder
25% Pork Belly
5% Fresh Leeks (Chopped)
2.5% Seasoning
6.5% Rusk
6.5% Water

if someone will convert this Im sure I can then figure out how to do the others.

Thanks

[johngaltsmotor]

Eskimo Joe - you simply multiple each % by the total mass of sausage you want to make.
For example, to end up with 1kg you would need:
500g pork shoulder (1000g * 50%)
250g pork belly
50g Fresh Leeks
25g seasoning
65g Rusk
65g water

(however something seems to be missing as you only have 95.5% listed)

[Invicta bbq]

Just purchased a kit and this is just what I wanted.

Happy days

Invicta

[rob01]

Love it, thanks Richard

[drakeMc]

Hi! I'm new here! I'm also a beginner at sausage making Thanks for the tips:) they were really useful!

[wheels]

Welcome aboard.

[GoldenEagle666]

Thank you for the guide, it's definitely helping. Looking forward to trying some of the recipes, at the moment I'm experimenting with my own.