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Sausage Time!
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cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Sun Dec 12, 04 3:59 pm    Post subject: Sausage Time!  Reply with quote    

(pre-empting Bagpuss here, without whose invitation this wouldn't be something I'd need to ask)

Planning on making sausages for the first time next weekend. Anyone fot any tried and tested recipes?

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Sun Dec 12, 04 4:10 pm    Post subject: Reply with quote    

I'd be quite interested in the case of pork sausages in knowing exactly what to ask the Butcher for. We have been doing 2/3 pork belly, 1/3 pork fat. But I rather think this is much too fatty.

jema

beth



Joined: 09 Dec 2004
Posts: 52
Location: Milton, Cambridge
PostPosted: Sun Dec 12, 04 7:01 pm    Post subject: Reply with quote    

A bit of pork belly makes nice sausages, so does a mix of shoulder and belly. We made two lots, just shoulder and sage/salt/pepper. They were superb. And shoulder and bacon with salt/pepper. They were pretty good too.

I definately wouldn't put more fat with belly, IMHO.
Beth

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Sun Dec 12, 04 9:09 pm    Post subject: Reply with quote    

We used 1/2 lean and 1/2 belly pork (1kg in total), with 1 cup bread crumbs, pepper, big dollop of mustard and some dried mixed herbs. The butcher gave us the casing (which was nice of him).

Had them for tea on Friday they were yummy.

Let us know what you decide on

Phill

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Sun Dec 12, 04 10:09 pm    Post subject: Reply with quote    

Cool, so we want something like half lean pork and half fatty pork, maybe with some breadcrumbs and plenty of seasoning (mustard looks like a good option, although I've a penchant to try apple, any thoughts?).

Pork looks like the classic sausage to do, but I also used to really enjoy beef sausages before moving to the un-civilised Southern half of the country where you simply can't get beef sausages. What's a good recipe for those?

And how about mixing fatty pork with, say, rabbit?

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Sun Dec 12, 04 10:58 pm    Post subject: Reply with quote    

The rabbit idea sounds good

I thought of using apple in my last batch but the butcher said they might make the mix to watery and that we should use dried apple pieces instead. I was going to cut some apple and dry in the oven, but I never got round to trying it.

Beef sounds good but might be a bit dry unless you can get some fat in with it..not tried though..might have a go with it.

Happy sausage making.
Phill

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Sun Dec 12, 04 11:00 pm    Post subject: Reply with quote    

Oh..another thought. Sun dried tomatoes are really nice in the pork mix too.

Looks like another batch of sausage making is needed...yummy.

Silas



Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
PostPosted: Mon Dec 13, 04 8:50 am    Post subject: Reply with quote    

I use just belly pork, I cut the tough skin off first. Try adding Leek, very nice!. For the cerial I use medium ground oatmeal ( mornflake) and I find that I use a LOT more salt than in the RC book, about twice as much!

Guest






PostPosted: Mon Dec 13, 04 10:42 am    Post subject: Reply with quote    

Silas wrote:
I use just belly pork, I cut the tough skin off first. Try adding Leek, very nice!. For the cerial I use medium ground oatmeal ( mornflake) and I find that I use a LOT more salt than in the RC book, about twice as much!


pork and leek sausages I buy sometimes can be nice might have to try that

I do like pork and apple aswell, perhaps dried out in the oven then shredded might work well

perhaps cab we will have to get enough to make a selection so we can have toad in the hole on saturday and them some for the freezer for over christmas

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Mon Dec 13, 04 10:50 am    Post subject: Reply with quote    

Cab, I'm also new to the game so have only made a few varieties. I have been using loin chops and belly, but this is proving expensive so will start using shoulder and belly, about 2/3 - 1/3 ratio. I use 1 cup of rusk per kilo of meat, but I just guess quantities for seasonings etc. BTW, I'm not sure exactly where you are but Barker Bros in Great Shelford is the best butcher I have been to in East Anglia. I hate going there because I always spend far more than i intend to! Let me know if you want any more detail on the following:

Pork & Bacon (with sauteed onions)
Pork & Leek (with sauteed leek)
Game (using breast of lamb for fat and juniper berries)
Merguez (good mutton and harissa)
Italian (with tomato, chilli, garlic and oregano)

Game was undoubtedly the best, with pork & leek a close second. I always prick the sausages before doing them in the oven, this lets the fat escape leaving the meat lovely and moist.

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Mon Dec 13, 04 11:28 am    Post subject: Reply with quote    

twoscoops, what sort of game do you generally use?

I have had venison sausages and wild boar sausages both very nice I wasn't terribly convinced by the pigeon ones though

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Mon Dec 13, 04 11:29 am    Post subject: Reply with quote    

I used mixed game, bought from the butcher mentioned above.

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Mon Dec 13, 04 11:37 am    Post subject: Reply with quote    

hmm, may have to give the butchers a try, not far from work or from home that matter

I work in hinxton

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Mon Dec 13, 04 11:42 am    Post subject: Reply with quote    

Do, they are great. If you phone them they will get the British mutton in for you, and they boned-out four pheasant for me the other week. They also smoke thier own hams and brine thier own salt beef. They will also do bacon ribs for you if you order them. There is a good cheese counter and they also sell fresh fish.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Dec 13, 04 12:11 pm    Post subject: Reply with quote    

Twoscoops wrote:
BTW, I'm not sure exactly where you are but Barker Bros in Great Shelford is the best butcher I have been to in East Anglia.


Hmmm... Whereabouts in Great Shelford? I cycle down to Shelford not unfrequently. Is it on Shelford Road?

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