Where to buy sausage skins - Munich

all the talk of my northern roots has made my mouth slaver and drool with the idea of making some decent pork and apple sausage spices with fresh sage and thyme out of my gardens raised herb beds. (or maybe spicy ones with lamb, fresh chilly and mint mmmm.) but where can i buy sausage skins and does anybody know if they're any good over here?

Unless you have a whole pig I dont know! I know that real sausages in southern france are made using the intestines as the skin. maybe you could ask a butcher for it. not a pleasant thought though

I keep thinking of this cos I've got a sausage stuffer thing that I haven't used yet.

NO sniggering at the back there!

I'd go looking around some of the butchers shops near the slaughterhouse.

gids, Därme Schönhofer in the Zenettistr.
Nice folk, they'll see you right.
A lot of places on the Viktualienmarkt sell them too though.

thank "K" alias the brain. i'll see what happens, although it looks like the only supply B2B. at least i know now what to ask for at the butchers. grtho, nice recipies are available at

www.ukfood.co.uk

i'll let you know where i get the skins from. what does your sausage stuffer look like?

"STOP SNIGGERING EVERYBODY, AND PAY ATTENTION"

i was thinking of using a simple icing bag.

[attachment=6033:attachment] kicthenaid accessories
[attachment=6032:attachment] metal manual job
If you use an icing bag, you'd need a bloody big one with a large 'ole!
Have you got a Kenwood Chef? Which food processor have you bought (I remember you bought a new one) because you can prob get an attachment for it. Küstermann will have them.

jesus katrina i want to make 10 max for family and friends. not go into business!
pastry bag is fine and dandy for that many.

Well you could use a freezer bag with a corner cut-off then.
I like kitchen gadgets you see, a bit too much in fact looking in my cupboards at home. Oops.

Yeah, no sniggering back there, just stuff that sausage.

thats why i dont want to buy anything else... wife will deceide to kill me.

eurovol. this is a serious discusion. german sausages are so crap they do not deserve to be served up on a plate along with blackpudding, fine poached eggs (or maybe lightly curried eggs,mmmm) bacon and mushrooms.

If you make your own sausage mix and take it to your local butcher, they will probably do the rest for you for a small fee.

nice idea, but i usual prepare food in the evening so im more of a do it yourself man. i guess if all else fails i could just form the meat into sausage shapes.

Gids - Do you fancy sending some my way if you make some?

In exchange, I will get my nana to send over some of her world beating...

PEASE PUDDING!

You can't get a more North Eastern dish than that...

gids, have you got one of those cheapo plunger-type icing thingywotsits? These things:
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You could take the metal bits off the end then the hole would be large enough for the meat to fit through.
*snigger*

no, i was going to invest in just the bag as its more versatile.

pease pudding. never was my thing but i've got a recipie somewhere for it. probably in my mrs beetons cookbock, or the one with all the old rationing reciepes from them dark days.

katrina, shall we do a cook day? relishes and chutneys, mince meat for xmas, pies ahhhh. WI make way here we come. mr lions, calendar?

I do make nice chutney. Have got some Spicy Tomato left - you want some? Am due to make another batch of Mango Ginger Chutney soon.
I'm not joking by the way - ask Marka, he's actually eaten them.

Are you an avid chef then Gideon?

i love to dabble in the kitchen, especialy as i've got no chance of getting any english style meals out here, and having kids means going out for a meal is an act that makes the d-day landings look like, well a picknick. gives the wife a rest too and saves monesy at the end of the day. do my own fish and chips too, and my mum is even proud of my yorkshires.

Quality. Making your own sausages. Class mate. Must be able to get pigs intestines here - they preserve them in salt so freshness is not a question. I am gonna go on a mission to find some, this is pork country man, they must be abundant. I'll try and find a source for fresh blood too, home made black pudding is an irresistible idea.

now thats a challenge homemade black puddings... i haven't had time yet to source the skins, if you find any give us a yell.

@Gideon...

DONT make sausages without a machine.Belive me, I've tried it with an icing bag.It was the messiest, smelliest most horrible cooking experience I've ever had.The intesines kept slipping off the end of the bag, no matter what I did.And those intestines smell really bad...rather just prepare the meat and shape them into burger patty's or roll into sausage shapes.

mmm, thanks for the advice, especialy the smelly bit, the mess i can deal with, but my wife nasal sensibilities could cause me grief.

Wollwurst is just that -- sausage stuffing rolled into sausage shape without the casing. Pretty much a Weisswurst.

Gid, have you done this before?

no, but i love a challenge, and it can not be as hard deboning a chiken filled full of sweetcorn and chicken breast soufle and the stitching it up and cooking it. im thinking of going the nocase wollwürst varient. if the skins smell bad im in trouble

Don't do it without a machine?? Rubbish!!!

Yep, a machine minimises mess, but I've seen the skin slip, and messy carnage ensue even with a machine - but a placcy bag with a corner cut out will not do the business. It'll just rip (unless you are making a suasage with a wetter, smoother filling maybe) but it'd be a good laugh trying.

EDIT: Deboning a chicken is all about the right tools - a flexible "deboning" knife being the key

Had to revive an old thread, because Tchibo will be doing mincer with sausage attachments for 39,99€.
So gids could make his bangers (and don_riina could get rid of sworn enemies) for this relatively cheap price

I have no visitorss coming from the UK for a while and I need my sausages, does anyone know if I can get skins over here. I just read this back it sounds kind of strange, but I miss me bangers I have always made me own.
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I know you can order them online from Hobbybäcker.de (type Darm into the search window) and probably from a number of other places out there, but try asking your butcher if he'll sell you some.

whats you recipe?