M
Martin Scullion
Guest
Can anyone give me an idea of a suitable binder which will help me make up a good quality sausage meat paste
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A
Ashe Hurst
Guest
Wife suggests EEG.
Me, i dont know.
Me, i dont know.
A
Ashe Hurst
Guest
EGG.
EEG, sounds sort of EURO PONTSY.
EEG, sounds sort of EURO PONTSY.
E
Eric Hayes
Guest
Martin you could try trout pellet powder.
J
John Pleasance
Guest
Fine breadcrumbs
Groundbait(take your pick which flavour)
other things I've seen recommended but not tried are Flour,ground hemp,custard powder,ground trout pellet.
Groundbait(take your pick which flavour)
other things I've seen recommended but not tried are Flour,ground hemp,custard powder,ground trout pellet.
D
Dave Slater
Guest
Martin,
Golden crumb, the stuff they use for coating fish before frying, is very good. It was very popular in the 1970's and 1980's but I haven't seen it used lately. As I always like to use something a little different on the rivers you have just given me an idea. I must get some if they still do it !
Golden crumb, the stuff they use for coating fish before frying, is very good. It was very popular in the 1970's and 1980's but I haven't seen it used lately. As I always like to use something a little different on the rivers you have just given me an idea. I must get some if they still do it !
Graham Young
New member
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I just use finely liquidised bread. The really cheap stuff is fine, asda do a sliced loaf for about 17p. Cut off all the crust and chuck the slices in the food processor a bit at a time, when it's all broken down to a fine crumb add your sausage meat and continue to mix until well blended.
I use this method for all sorts of pastes, cheese, tuna, sweetcorn (goes a bit sticky tho')strawberry milkshake, custard powder, marmite etc.
When using the drier ingredients, I also add a knob of butter or a drop of oil (cooking not motor!!!) to help bind it together.
I use this method for all sorts of pastes, cheese, tuna, sweetcorn (goes a bit sticky tho')strawberry milkshake, custard powder, marmite etc.
When using the drier ingredients, I also add a knob of butter or a drop of oil (cooking not motor!!!) to help bind it together.
G
Geoff Cowen
Guest
Bran from the health food stores works well. I've used it a lot in the past to stiffen cat food. Eggs can be added and then divide the meat into small balls and cook them in boiling water for 1-2 minutes the same as making boilies.
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ED (The ORIGINAL and REAL one)
Guest
Sausage rusk
K
Keith Williams
Guest
Martin
a very useful meat paste is as follows
1.0 lb fresh sausage meat
0.5lb very fine Trout Pellet Powder
1 egg ( beaten ) to bind
1 oxo cube crumbled
mix the meat, powder and cube 1st
then use egg binder slowly till you have a firm paste
Bag in small portions and freeze
add flavourings such as strawberry, esterberry etc as required before freezing
Use a Fish meal powder as an alternative to the trout pellet
Tight lines
a very useful meat paste is as follows
1.0 lb fresh sausage meat
0.5lb very fine Trout Pellet Powder
1 egg ( beaten ) to bind
1 oxo cube crumbled
mix the meat, powder and cube 1st
then use egg binder slowly till you have a firm paste
Bag in small portions and freeze
add flavourings such as strawberry, esterberry etc as required before freezing
Use a Fish meal powder as an alternative to the trout pellet
Tight lines
R
Ron Clay
Guest
I used sausage meat a great deal in the 60s.
All we ever did to stiffen it us was to use a bit of flour and sausage rusk.
All we ever did to stiffen it us was to use a bit of flour and sausage rusk.