Here we go again! SAUSAGE!!!

by **chancey** » Tue Jul 31, 2012 7:59 pm

I was told that there is a hidden Italian Butcher somewhere in Helsinki that makes REAL SAUSAGE!
WHERE IS HE HIDING??????
If I have to stomach one more overgrown hot dog I will strangle someone!

**Sponsor:**

by **Pete** » Tue Jul 31, 2012 9:04 pm

Have you tried the raw sausages from Lidl?
For the money (4 sausages = 2.99e), they are really not bad at all!

by **tuulen** » Tue Jul 31, 2012 9:15 pm

Inexpensive and easy to use at home, try one of these!

by **Rosamunda** » Tue Jul 31, 2012 9:20 pm

I think there are quite a few now. Chef Wotkins has real sausage at his factory shop in Kalasatama and we get fresh halal sausages from the butcher in Leppävaara. In Olari there is a shop selling fresh sausage from Raasepori (West Chark). You can also get fresh sausage like Merguez from market places like Wanha Satama and Hakaniemi (Reinin Liha). But... they are very expensive so it is worth investing in an inexpensive machine, a good book and perfect the art of making your own. And of course Stockmann has some too.

Not heard of the Italian butcher though...

by **mccovey** » Tue Jul 31, 2012 11:31 pm

Tried all the ones mentioned here. They indeed fly with the name 'fresh sausage/raaka makkara' but spices FAR off the mark.

by **tuulen** » Sat Aug 04, 2012 2:31 am

Rosamunda wrote:But... they are very expensive so it is worth investing in an inexpensive machine, a good book and perfect the art of making your own.

tuulen wrote:Inexpensive and easy to use at home, try one of these!

Cut meat into smaller chunks, and trim away excess fat but not all fat. Then grind the chunks with the grinder adjusted for very "course" or "larger" sized pieces, and collect the ground meat in a bowl. Then add seasonings, spices, vegetable oil (olive oil, peanut oil, sesame oil, etc.) and whatever other desired ingredients into the bowl along with the coarsely ground meat, and then stir the mixture together by hand, to get all of the ingredients thoroughly mixed. Then put the sausage casing attachment onto the grinder, then put a sausage casing onto the casing attachment, and then grind the ingredients for a second time, at a "finer" or "smaller" grinder setting.

Note: homemade sausages can be made in different thicknesses and in different lengths. Better yet, inexpensive meats can make DELICIOUS sausages. And try mixing lamb meat with pork meat. Mmm! You can develop your own "favorite" sausage recipes, and then you might NEVER eat "store-bought" sausage again!

by **Rosamunda** » Sat Aug 04, 2012 12:40 pm

mccovey wrote:Tried all the ones mentioned here. They indeed fly with the name 'fresh sausage/raaka makkara' but spices FAR off the mark.

You've tried West Chark?

Which ones? They do fresh Highland beef sausages (Highland cattle farmed in Raasepori) and their signature Billnas sausage...

But you should really consider making your own. It's not difficult. Best sausage book:

http://www.amazon.co.uk/Bruce-Aidells-C ... 201&sr=1-1

by **mccovey** » Sun Aug 05, 2012 9:18 pm

Excellent book - indeed I gave one as a gift to Finland's largest independent 'makkara maker.'