Making Sausages with a Caulking Gun John the Butcher Tutorials

This week I am going to show you how to make fresh, preservative free, homemade sausages, without the cost of purchasing expensive sausage making equipment. You will need to pop into your local large hardware store to purchase a silicone/caulking gun. The one I am using was from my local Australian Bunning’s store, AU$11:98. http://www.bunnings.com.au/aluminium-sausage-caulking-gun_p1660237 It comes with 3 nozzles, and you will need to cut one down in order for the sausage meat to pass through. Make sure you leave a minimum of 2.5cms length to push the sausage skin onto, whilst also enlarging the hole big enough to let the meat through. If the cut edge feels jagged, smooth it down with an emery board. If you decide sausage making is not for you, well you still have 2 more silicone nozzles to use for those DIY home improvements. (If this type of caulking gun isn't available in your country, let me know and I can post one to you, at cost price at exchange rate, plus postage, 5-7 days delivery). I mention in the video I always cook a little of the mixture in a frying pan before going to the effort of making the sausage, to check I love the flavour. I don’t use a lot of salt in the recipe and you may want to adjust this to your preference. If you are planning to cook, then eat the sausages cold, remember our taste buds cannot pick up flavours as well when food is cold, so more seasoning will be required. This recipe has a sweet chili sauce. You don’t have to add this in, I just like the extra depth of flavour it gives. Experiment with the chili, and seasoning, and add just a little at a time and keep frying & tasting. You can also divide your mixture into batches, and make several flavours, just adding to the basic mince and breadcrumb mixture. The sausages I am making in the video are beef, traditionally an Aussie favourite. However I will be posting a recipe for pork, and for chicken to follow, which are actually my personal favourites. I have used breadcrumbs instead of rice powder. Rice powder is generally found in Australian sausages. However I actually prefer the lighter fluffier consistency achieved from breadcrumbs, which are generally found in British sausages. You can use either, and rice powder is great if you want a gluten free sausage. You can add anything you want to your sausage mixture, as long as the consistency can be easily pushed through the gun into a sausage casing. By grating in some carrots and celery for example, you create great flavour, and sneak a few healthy vegetables into your children’s diet. I hope you have fun making your sausages, and please message me with any queries, and do tell me how you get on!

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