All in one ‘make your own fresh sausages’ – starter kit

Description

This all-in-one ‘make your own fresh sausages’ – starter kit contains all ingredients for making fresh sausages at home. Ranging from simple links, to boudin blanc to merquez. Enough for at least 20 meters of sausages. Let’s get started!

Never made sausages before? Need a little more help? Add our fully optional online English spoken workshop and you’ll know everything there is to know.

Contents

• 1 hog casing (for most types of fresh sausages)
• 1 sheeps casing (for small caliber sausages like merguez and chipolata)
• 100 grams of phosphates (for a perfect bind)
• 1 sausage pricker (no more air bubbles)
• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Optional online workshop on how to make your own fresh sausages
• Optional: impress everybody with your equipment! Eg with le Porkert, known worldwide as ‘the Ferrari among the meat grinders’. Complete this rock-solid Czech classic with stuffing tubes and a meat stumper.

Recommended reading on making your own (dry cured) sausages and charcuterie

• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Home Production of Quality Meats and Sausages
• The art of making fermented sausages
• Spanish Sausages Authentic Recipes And Instructions
• Polish Sausages, Authentic Recipes And Instructions
• Worstbijbel (Dutch only; by the author of startercultures.eu)
• Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.