Skip to main content

Organic sausage mix for home butchering

Before we had our last steer butchered I went to great trouble to source an organic sausage mix for the butcher to use.  Ideally I would just make a sausage mix, but there are a few problems with this when you do a homekill beef steer.

Yum :)
Firstly the butcher doesn't have all morning to fiddle around with bespoke sausage recipes.  He likes to just tip in a premix, add the water and churn  out the sausages.  Secondly, when you have 50 kg of sausages to make, you get ONE chance to get your special sausage recipe to work, otherwise, you ruin all those sausages.  So while I'm all for experimenting with my own sausage recipes, butcher day is not the time to do so! 

The alternative to buying a sausage premix was to buy a sausage maker and make our own after the butcher had packed up.  Have you seen a butcher making sausages though?  That is a SKILL that you need to work at.  We have attempted to make sausages before with our auger juicer that also has a small mincer/sausage making attachment.  It is only a small hobby thing and we managed to overfill the sausages to the point that they exploded when we tried to cook them.  They tasted nice, but looked funny, I didn't really want to have to make 50 kg ourselves.  And so began the search for an organic premix.




Actually I didn't care too much about the organic status, I just didn't want any MSG, food colouring, flavours or preservatives in my sausages, and I had no success searching for additive-free sausage mixes, so I had to go with organic (which is a better option anyway).  Just in case you are ever searching for an organic food, a good place to start is the directory on the Australian Organic website.  I emailed lots of companies that I thought might make a sausage mix and only one replied.  But I can't complain because not only did they send me two free samples that were enough to cover nearly all the sausages, the results were also fantastic, so I'm very happy to share their details with you.


The butcher making our sausages....

The sausage mixes were supplied by Berger Ingredients, we tried Herb and Beef flavours.  Both had only natural ingredients and are absolutely delicious.  They have a slightly different texture to the usual sausage mix (meatier), but we prefer it.  If you would like to find out more about their products, they don't have a website, so just get in touch with Werner and see what you can arrange:

Unit 2, 17 Willfox St Condell Park NSW 2200

t +61 2 9709 8893

e werner@bergeringredients.com.au 


http://bergeringredients.com.au

Another thing that we did differently this time was use natural sausage skins.  That is, intestines.  We bought them from a butcher supplies shop and followed the instructions.  They came vacuum packed about a week before we needed them, so we kept them in the fridge.  The night before we took them out of the vacuum pack, rinsed off the salt and soaked them in a large pot of water.  We were very lucky that our butcher didn't mind using them and was experienced with how to use them as they are slightly different to the collagen casings.  If you're interested in using natural skins, check with your butcher first.


natural skins soaking

sausages packed up and ready to freeze

Have you made sausages?  Or tried any organic sausages mixes?  Any thoughts on using natural skins?

**2017 update** I can confirm that Berger Ingredients is still around and the only place I can find to buy organic sausage mix for home butchering.

Comments

  1. Yes we have made sausages. Our butcher has let me have a sausage day and come in and put garlic and parmesan cheese etc. into one of my own homemade mixes. I don't always have time though - we have recently come across a butcher who does our meat with preservative free sausages ( the company name on the packet is Neild and Co Pty Ltd) and the ingredients are all good . It took me absolutely ages to find this mix, I have been googling everywhere.
    I can't wait to look up the one you found though.
    Home made sausages are the best!!!!!

    ReplyDelete
    Replies
    1. that sounds like a good mix too, why are they SO hard to find?!

      Delete
  2. Yes I too have had a go at making sausages. It took me quite a while to get those twists right! I will pass on this information to friends of mine who also make sausages. I'm sure they would prefer an organic mix. Thanks:)

    ReplyDelete
    Replies
    1. haha, those twists look tricky! Good on you for having a go :)

      Delete
  3. I really want to try this. To be honest my hold up is the intestines. I want to make it using them, but I am a little nervous. Have you ever known anyone to make them with deer intestines?

    -dan
    blog: www.the-outdoorsman.org

    ReplyDelete
    Replies
    1. Hi Dan, sorry I didn't reply sooner, I put the question on facebook and there were no answers. Personally, I don't see why not, so its worth a try! Cheers, Liz

      Delete
  4. Liz, thanks to you writing this post, I went on the search for a preservative free sausage mix when we butchered our latest steer last week. I was able to buy Bio-sausage mix from our local Bake & Brew shop and we made our sausages yesterday. (We scored a fantastic sausage filling gadget from a local op-shop a couple years ago for $5 that I saw on the butcher's supplies website for $295!!!) Tonight was the taste test, and YES, we finally have sausages that we LOVE. :)

    ReplyDelete
  5. And I forgot to mention that we used collagen sausage casings this time. Usually we use natural skins made from hog intestines, and we have even used our own casings saved from when we killed a sheep. These were not successful as they were so very difficult to clean properly, salt, vinegar, soaking, it still gave the sausages a horrible (poo) taste. The natural hog skins are easiest when twisting the long strands of sausage into links because they are stronger and don't break easily. The collagen skins taste lovely, are easy to use, but are a little softer and fragile when twisting. The twisting part gets easier once you learn the rhythm and with practice. I learned how to from YouTube, but I still need to hold my tongue just right and stand on one leg.. ;)

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…

Native bee hotel

Like I wrote back here, native pollinators are as important (if not more important) than honey bees for pollinating crops and native plants.  There are a few things you can do to attract native pollinators to your garden:

Grow flowers and let your veges flower to feed the pollinators all yearHave a source of insect-friendly water in the garden (shallow dishes are best)Provide somewhere for them to live/nest/lay eggs - a bee hotel! In Australia, our native pollinators consist of both stingless native bees, which live in a colony like honey bees, and lots of solitary bees and wasps.  These solitary insects are just looking for a suitable hole to lay their eggs.  You may be familiar with these in sub-tropical and tropical areas, in summer you will find any and all holes, pipes and tubes around the house plugged with mud by what we call "mud daubers".  These area a real nuisance, so I'd rather provide some custom holes near the garden where they can live instead, so I don'…