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
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.