/ck/ - Food & Cooking

>>18051217
For pork sausages I like the cut that Americans call Boston butt, which is from the shoulder of the pig rather than the arse, as one might expect.
You can use pretty much any cut of meat as long as you add in some fat for the lean cuts. Good sausages are not low in fat.
Porkbelly would work nicely, yes. You might be surprised at how difficult it is to grind if this is your first rodeo, though. Cut it into small pieces before grinding.

And make sure do not overstuff your casings. The filler expands when it cooks. Using a rusk helps with this but you still want to keep the filling a little bit loose to allow for expansion.
This is something you get a feel for after a few tries.

>>12100560
Yeah, you need plenty of fat for sausages.
Look into using a rusk in them as well. It's not required but it works nicely for some types of sosig. It helps keep them moist and I think it also helps keep them from rupturing if you cook them too aggressively. I might be wrong on the last part, but that's the impression I've got.

>>11842495
Expanding on this.
If it's a handgrinder you will want the pieces of fat and meat quite small when you feed them in. Otherwise especially the fat might wind itself around the blades and clog things up.
This can be further alleviated by feeding a little onion or carrot though once in a while. As long as it's a little it will only improce the sausage.

Go by Scott's basics and use a rusk at least for your first sausage.
And season it generously but not too aggressively.
Put your fryingpan on the hob and fry up a little piece of the mince to see if the seasoning is right. Adjust as needed.

Handgrinding sausage is optimally a two-person job, so if you're alone go slowly and focus on avoiding air in the casing.
Remember that it's better to have a thin sausage than one that is too thick. Overstuffed casings will burst when you cook them. Make your first couple inches of sausage as stuffed out as you can to get a feel for it. Then make the rest a good third less filled.

It's sausages.
All pork. Some rib and some shoulder.