Hi,
Australian living in HCMC Vietnam, had a electric cheap mincer/stuffer for a couple of months, made a couple of below average batches of pork sausages just bought a 3kg/7lb 2 speed stuffer.

I made some more pork sausages and I have a leaking problem with the meat when I stuff, I was using the 15mm tube and 20mm casings it blows out on the right hand side.

I live in a smallish apartment so limited in equipment storage and usage, would love to make snack sticks but no way I could use a smoker in the apartment, I do have a 50l benchtop oven is there anyway I could use this to make more than just breakfast sausage?

Could anyone point me in the right direction to head next to learn info on the above points?

Thank you.

calldoctoday said in Roll Call (Start Here First):

& don’t forget, Go BLUE

Being new here I don’t get the Go Blue reference?

Orange & Blue, well I do like Blue and Orange sounds a bit gay wasn’t Red available? hahaha
I stuffed into natural sheeps casings and they blow during cooking even at 100c/202f which is the lowest on my induction cooker I’ve tried no oil and a little oil, they split or blow out the ends, I even took meat out of casings and stuffed again loose and did the links with 1/2 twists so room to expand, they still blow.

Now I’m new to sausage making so no screaming at me, the only breadcrumbs I have are panko breadcrumbs - here in Vietnam all the local bread is stuffed with sugar and no way do I like sugar tasting sausages so thats all I have I can buy local.

I think the panko crumbs are swelling up as soon as the heat hits the water and fat? but as I said I’m new to it all.

I linked the sausages I made and put them in the freezer maybe I can slow cook them in the oven or boil first ?

Over to you experts,

Oh the recipe I used was for Lincolnshire sausages
1kg pork
250g fat
250g panko breadcrumbs
250ml iced water
spices pepper salt

Jonathon said in Roll Call (Start Here First):

AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?

120-130 f or c? My benchtop is in C it goes down to around 60C then up to 250C
Its a Sanaky model VH-5099S2D, it has a control for bottom & top heating elements and combination plus with ot without fan.