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Thread: Sausage Making

  1. #1
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    craigmtc's Avatar
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    11th June, 2012
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    Sausage Making

    I've a sausage maker and looking to make my own slimming world friendly sausages, and would appreciate any advice and recipes please?

    Starting weight 15 stone 5.5lb
    Current weight 13 stone 10.5lb
    1/2 Stone Award
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    Club 10 Award
    Target 12 stone

  2. #2
    Really likes to cook

    bilsat's Avatar
    Join Date
    16th May, 2011
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    Diet: Slimmers World
    Height: 5ft10in
    Start Date: 28/04/2011
    Start Weight: 18st11.5lb
    Current Weight: 11st9.5lb
    Goal Weight: 11st11.5lb
    Goal Date: Whenever

    BMI Information:
    Start BMI: 37.8
    Current BMI: 23.5
    Goal BMI: 23.7

    Total Weight Loss: 7st2lb
    Weight to Lose: -0st2lb
    % Lost 37.95%
    look up the recipes for Glamorgan sausage, makes a nice vegetarian sausage...
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  3. #3
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    lizs84's Avatar
    Join Date
    5th November, 2012
    Corsham, Wiltshire
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    Diet: Slimming World
    Height: 5ft7in
    Start Date: 01/04/12
    Start Weight: 19st9lb
    Current Weight: 15st6lb
    Goal Weight: 12st0lb

    BMI Information:
    Start BMI: 43.1
    Current BMI: 33.8
    Goal BMI: 26.3

    Total Weight Loss: 4st3lb
    Weight to Lose: 3st6lb
    % Lost 21.45%
    Hi, I also have a sausage maker (a kitchenaid attachment; sausage stuffer and mincer) and searched for a very long time to find a slimming world friendly recipe. This one is mine that I have adapted from an American boudin sausage which uses cooked rice as the 'filler' rather than breadcrumbs or rusk. The sausages were nice but very pale looking.

    500 g pork (raw weight -after- all fat removed)
    300 g rice, cooked and cooled
    1 tbsp onion granules
    Large pinch white pepper
    8 g salt
    1 tbsp dried parsley
    1 tbsp dried chives
    1 tbsp dried sage

    Cut the pork into chunks, spread onto a lined baking tray and put in the freezer for an hour. Put the mincer in the fridge.
    Put a large bowl into a larger bowl half full of ice and water.
    Put the pork through the mincer, keeping everything cold.
    Put the pork through the mincer once more, with the rice. Finish with a couple of ice cubes to 'clean' the mincer.
    Add the herbs and spices to the mince and squish together with your hands to mix. The mix is ready when it is sticky and sticks to your hand.
    Set up the stuffer with a large board underneath it, raised up to be almost level.
    Put the casing tube onto the sausage stuffer nozzle and pull out about 5 cm of casing to start. Hold the casing at the end and put the stuffer on 4.
    Slowly fill the sausage between your fingers and place into a spiral onto the board.
    When all the mince is used, pull off another 5cm and knot either end of the sausage casing.
    Twist the sausage into 10 links.
    Use a skewer to pop any air bubbles you can see on the surface.
    Let the sausages sit overnight to soften the casings.

    I'd be really interested to know of any other recipes.
    My goals:
    Get to 15 stone
    Fit into a size 18 jeans
    Get to 14 stone
    Run 5k without stopping
    Fit into a size 16 jeans
    Get to 13 stone
    Get to 12 stone
    Fit into a size 14 jeans
    Run 10k without stopping

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