Cindy Vine on Sausages

The pieces of my hand machine.
The pieces of my hand machine.
Clamped onto the end of the table and ready to go!
Clamped onto the end of the table and ready to go!
The utterly delightful hog casings!
The utterly delightful hog casings!
Pork mince waiting for the spices to be added.
Pork mince waiting for the spices to be added.
You have to put both hands in almost up to your elbows to mix the spices in with the mince.  If you're scared of touching meat, then this isn't for you!
You have to put both hands in almost up to your elbows to mix the spices in with the mince. If you're scared of touching meat, then this isn't for you!
Although I enjoy pounding the meat, this is my favourite part of the whole porocess.  You put the hog casing onto the end of the funnel and then grip the funnel between thumb and pointer finger, and then gently move your your arm in like a wanking mo
Although I enjoy pounding the meat, this is my favourite part of the whole porocess. You put the hog casing onto the end of the funnel and then grip the funnel between thumb and pointer finger, and then gently move your your arm in like a wanking mo

Sausage-making for dummies

 Some women sew, others crochet and still others do scrapbooking.  I make sausages.  Homemade sausages.  Delicious tasty sausages.  I have many different sausage recipes I got off the internet and enjoy experimenting by changing them slightly.  So now the range of sausages I can make includes many different varieties of boerewors, the traditional South African sausage; kielbasa; bratwurst; knockwurst; Russians; English bangers; Irish bangers, cumberland; medisterpolse, boudin blanc; Italian spicy, andouille; sosatie wors just to name a few. 

In New Zealand I found their sausages to be unpalatable, so filled with filler and so little meat that they tasted like they were actually stuffed with recycled newspaper.  In Australia, the snags weren't much better.  In China, they were god-awful bad.  Luckily, in New Zealand there were quite a few South African butchers who made boerewors to keep me satisfied.  However, in China there was nothing, so if I wanted quality sausage for my BBQ then I had to make my own.

I started off small with a small hand mincer/sausage stuffer my stepmom gave me on a visit to South Africa.  It developed my arm muscle cranking that handle and it took ages, but was worth the effort.  I now had boerewors for my BBQs.  The first time I minced my own meat but it was such a schlep, that I decided to rather buy mince from the supermarket.  With no Chinese, this proved a small problem, but my acting abilities and sound effects came to the fore and they soon found out when I pointed to meat and said jrrrrrrrrr, then I meant for them to mince it.

Getting the hog casings also proved to be an initial adventure, but then I discovered that China actually exports a lot of the hog casings used in the making of sausages to South Africa and the rest of the world.  So I sourced the big suppliers here and bought a whole heap which I've shipped to South Africa with my shipment.  Hope the customs guys and their sniffer dogs don't find it! 

Pork is easy to come by.  I think there might possibly be more pigs in china than people.  However, beef is a little rarer and lamb or mutton virtually impossible.  You can't get it at all from the local supermarkets and market butchers, only the more expensive shops catering for expats.  You pay megabucks for it and it comes from Mongolia.  Australian lamb costs almost as much as a plane ticket to Beijing from Nanjing.  So, I use mostly pork.  However, for my Jewish and Muslim customers, I use beef stuffed into sheep casings.

As orders poured in, I was no longer able to cope with my little hand machine and bought a big 20 litre sausage stuffer.  But, that has gone with my shipment and I made sure that I kept my hand machine behind.  Hopefully, I'll be able to carry it in my hand luggage on the plane.  So, today I made some sausages and took step-by-step photos to show you how easy it is to do.  You too can make your own sausages, just get the recipes off the internet.

The casing put onto the funnel with the special hand-action described above.
The casing put onto the funnel with the special hand-action described above.
Mince in the funnel you put the mince into.  Heck, I don't know what it's called!
Mince in the funnel you put the mince into. Heck, I don't know what it's called!
Sausage mince starting to fill up the sausage casing.
Sausage mince starting to fill up the sausage casing.
More and more coming out...
More and more coming out...
You have to guide it with your hand.
You have to guide it with your hand.
One sausage made.  You can put links in it afterwards if you want.
One sausage made. You can put links in it afterwards if you want.
4kg of sausage!
4kg of sausage!

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Comments 38 comments

men are dorks profile image

men are dorks 7 years ago from Namibia

Hahahiehiehehe

guide it with your hand.... I see the naughty in the process, pls dont be annoyed with me


Jerilee Wei profile image

Jerilee Wei 7 years ago from United States

I was hoping you were going to write about making sausages. As a Cajun American, I have a lot of old family recipes for Tasso, Andouille, Boudin, and Crawfish Boudin sausages -- watched them made, but have never actually made any. I'll be bookmarking this.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

MAD, there just had to be someone lol

Jerilee, it's so easy and I think you can get an attachment for the kenwood chef that can stuff sausages and that's done electrically. Home-made sausages taste so much better than shop-bought ones, as you can control what goes into the sausage and you don't have so much filler - the cereal they put in and pretend it's meat!


dianacharles profile image

dianacharles 7 years ago from India

You are a woman of many parts. Wonder if you have heard about the Portuguese sausages called chourico or chorizo...very popular in my part of the world...a legacy from the Portuguese.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Yeah Diana, forgot to add them! I make chorizo as well!


John Z profile image

John Z 7 years ago from Midwest

Geez, I had no idea there were so many different types of sausages (insert joke here). Great article. I thought I was a pretty big fan of sausage. I see I have a long way to go. Nice article Cindy.


Candie V profile image

Candie V 7 years ago from Whereever there's wolves!! And Bikers!! Cummon Flash, We need an adventure!

I shall take 2kilos, please.. to go.. do you deliver? You are one of the few that can make a slightly porn hub from a food source.. well done!


Not Telling profile image

Not Telling 7 years ago from Eastern Nowhere

Cindy, you are going to be forever identified with sausage! Is this a good thing? Yes, I think it is.


frogdropping profile image

frogdropping 7 years ago

Cindy - I daren't even ask what sausages consist of here. Personally I'm highly suspicious ... therefore I don't eat them. Weirdly, I'm not a big fan of them but because I can't find them now, I kinda want to eat them.

Maybe I too could become a sausage making Goddess :)


Hawkesdream profile image

Hawkesdream 7 years ago from Cornwall

sausage, mash, beans and egg, the best meal in the world.


VioletSun profile image

VioletSun 7 years ago from Oregon/ Name: Marie

You make chorizo, (read your comments) that's my favorite! I didn't know how sausages were made, this was a pretty thorough and clear hub on sausage making.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

John there are many more sausage varieties.

Candie, a slightly porn hub? This was a serious sausage hub. Get your mind out of the gutter, girl!

Not Telling, my sausages were very popular, especially my spicy Italian.

Froggy, that's why I like making my own, because I choose the meat, they mince it for me, and then I know exactly what is in my sausage.

Hawkesdream, my cumberland and my bangers are super with mash and gravy!

Violet Sun, I have also smoked some of the chorizo and Kielbasa that I've made. I tried adding tequila to the chorizo but I think it's better without the tequila


Candie V profile image

Candie V 7 years ago from Whereever there's wolves!! And Bikers!! Cummon Flash, We need an adventure!

Maybe it was the casing demonstration that clouded my vision, albeit briefly.. Jeepers, you guys are killing me with your nummy food mentions!!


AshleyVictoria profile image

AshleyVictoria 7 years ago from Los Angeles

sausage is one of those things that I loive love love to eat, but i don't want to know what's in it or how it gets made. however, I like that you choose what goes in! I give you ptops, I don't think I could be a sausage maker!


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Candie, will put on a recipe today you have to try!

Ashley, I quite like working with meat and think in my next life I could easily be a butcher


blondepoet profile image

blondepoet 7 years ago from australia

Where do I buy those foreskins from Cindy.....what if I don't have a sausage making machine can you still do it. I adore sausages of all sorts


AEvans profile image

AEvans 7 years ago from SomeWhere Out There

I certainly wish I could isn't there anyway you can send them into the U.S.? They look scrumptious. :)


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

You should be able to buy the foreskins, um hog casings from a butcher and if you buy a kenwood chef with the sausage stuffer attachment, you can make your own, Blonde. God, do we have to work at turning you into a domestic goddess now?

AE, I think they might decompose in the post.


Candie V profile image

Candie V 7 years ago from Whereever there's wolves!! And Bikers!! Cummon Flash, We need an adventure!

Just don't tell her to substitute condoms for extra large sausages.. If you put them in dry ice they should be ok, but a lot of work to ship! Tell the post agent they are books to save money!


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

lol Candie!


blondepoet profile image

blondepoet 7 years ago from australia

LMAO Candie they certainly look like condoms at first glance. I was hoping Cindy you might tell me to shovel in the meat with the end of a spoon or something like that, sigh, I will have to look around for the right equipment then I guess. I actually used to have a Kenwood Chef, I blew it up some-how or other, I honestly can't remember what I did. :)

AE when I finally make some I will send you a few sausages of mine to try...


Not Telling profile image

Not Telling 7 years ago from Eastern Nowhere

This is the most hilarious discussion I've seen in a long time.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Oh no Blonde, you didn't use your kenwood chef to mix up your anal aphrodisiac enema bomb you made for Sufi!

NT, it was supposed to be one of my serious hubs!


blondepoet profile image

blondepoet 7 years ago from australia

hahaha Cindy yes that is what happened. You always know everything. I can't hide from you. LMAO Not Telling thinks this is a hilarious hub, what does that make the others.........


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

No idea Blonde! Hey, just a quick word of advice, you can't use the sausages for your pole dancing, they're too limp!


blondepoet profile image

blondepoet 7 years ago from australia

Haha Cindy perhaps if I added enough starch to the recipe ....I was going to ask you before when I first read this, do you sell your sausages ???


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Yep, I was selling a lot to the expat community in nanjing and even did a big delivery to Shanghai once, and made sausages for some big functions, put the snag in a roll with tomato sauce.


Camping Dan profile image

Camping Dan 7 years ago

I love a good sausage but it seems like such a big task. I have someone at a processor who makes it for me and I can just enjoy without worrying about anything.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Camping Dan, you are lucky then but I guess in China, I'd just rather know what is going into my sausage! lol Sausages are great for BBQs when camping!


R. Blue profile image

R. Blue 7 years ago from Right here

BP...I don't see how you mistook the casings for condoms.....they're much too small. Sin...a woman of so many talents....And my favorite avatar was you with the large sausage. Got a minute to help me test my Skype?


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Sorry, am getting ready for school, Blue! Check if Blonde is around.


lxxy profile image

lxxy 7 years ago from Beneath, Between, Beyond

I love sausage. I just don't want to know what is in it. ;)

Great Hub, though. I love your expansive lexicon, cindyvine.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Thanks Ixxy, my sausages have just pure meat, herbs and spices. My Italian one has some rose wine and my bangers some bread crumbs.


lxxy profile image

lxxy 7 years ago from Beneath, Between, Beyond

I'll have to teleport one over. Shoot me an e-mail the next time you're making them. ;)


badgirl 7 years ago

Good Hub Cindy and tah for the support on that Forum of Petes.

I love the Sandpit idea... trouble is it too is controlled.


cindyvine profile image

cindyvine 7 years ago from Kyiv, Ukraine Author

Yep, I already got an email from someone because of what I said. But take care and keep popping in!


Eileen Hughes profile image

Eileen Hughes 6 years ago from Northam Western Australia

I dont know which was the funnyist your hub (yes that was great) or the comments. Have to agree with you on what snags are like some are bl...y awful, like sawdust. I like the italian ones. Dont like limp ones though only when got a headache


cindyvine profile image

cindyvine 6 years ago from Kyiv, Ukraine Author

Lol Eileen, snags are awful!

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