www.sausagemaking.org

I made 3 different sausage recipies this weekend. They all came out really good and I'm quite proud of the recipies I made up myself.

But credit where credit is due the fatman sausages came out the best. I changed it slightly and scaled down the quantities (sorry Fatman). The original recipe is Here.

Fatmans Sausage

1lb 2 oz pork shoulder Lean minced 3/8 plate
14oz Pork back fat minced 3/8 plate
1 ts Salt
1/2 ts Quatre-Epices (see below)
1/2 ts Black Pepper
1 ts Dried Sage
1 ts Dried Tyme

Quatre-Epices

5 parts white Pepper
2 parts Nutmeg (Ground)
1 part Cloves (Ground)
1 Part Ground Dried Ginger

The following came about because I wanted to replicate my pasta meatball recipe in a sausage and if I do say it myself they came out quite good.

Meat Ball Bangers

2lb Sholder Pork Minced 3/8 plate
1 ts Salt
1 ts Onion Salt
1 1/2 oz Fresh Parsley (finely Chopped)
1/2 ts ground Black Pepper

This is my Basic sausage recipe. I make these all the time because my family love them. They are slightly reminicsent of Cumberland sausage.

The Basic Pork Sausage

Ingredients;

2 lb Shoulder pork
1 tsp Salt
1/8 tsp Nutmeg
1/8 tsp Mace
1/4 tsp Black Pepper
1 1/2 oz Stale Breadcrumbs


Method:

Mince shoulder of pork on a fine blade (3/8 plate), mix all ingredients. Fill sausage skins. fry a small amount to see if you like the recipe

If you try any of these recipies let me know how you got on. Franco if you like my meatball bangers or the basic pork sausage you can use them on your site as they are original recipies created by me.

Well done you! and thank you for the feed back it is very interesting to see such feedback, of course I am only saying this because you found my recipe to be a winner.

Regards

Fatman