www.sausagemaking.org

Posted: **Wed Aug 09, 2006 1:35 pm**

Hi Group,

I had some of my Basil & Tomato sausages yesterday and some friends found them a bit too strong in flavour!

I had been very happy with them but out of curiosity we went and bought some supermarket ones and cooked them, plus we bought a sausage supper from the local chippy and done a trial and I had to admit I did enjoy the chippy bangers the most! I mean I could have ate them everyday. Of the three I would have put mine in 3rd place...now they are good but there was something about the others??

Does anyone know what I mean? and can they give me a recipe to compete with...I do hop so!

I've been searching all morning on the site and can't find what I'm after, sorry.

Looking forward to some great examples.

Best REgards,

Posted: **Wed Aug 09, 2006 2:08 pm**

Porker try Franco's old english mix on a double minced pork mix. plenty of rusk made up quite soft with a 35% fat ration and I should think you'd get quite close.

You could also ask your Chippie man for a look at the label on his sausage packaging to see if there is any beef in it, and to get a more exact idea of fat cotent.

FB

Posted: **Wed Aug 09, 2006 4:52 pm**

I'm afraid that in my chippy there was no gourmet sausages. I used Ross Jumbo sausages which came frozen, then they were battered and deep fried. Never had a complaint about them. The most popular order for them was with chips and onion gravy.
I stayed with them as years before a butcher told me that children will not eat a spicy sausage, and if the children don't gobble them up then Mum won't buy them.
Someone did post some time ago that, either his children or his grandchildren preferred the cheapo junk sausages from the supermarket.

Posted: **Wed Aug 09, 2006 5:01 pm**

Yes, my step daughters Pete. their father warned me they would only eat the most basic economy sausages, he was right.

Posted: **Wed Aug 09, 2006 5:49 pm**

Yes...This is what I was trying to put over...the 'cheapo ones can taste better...Why?? I imagine there are all the bad things in there, including artificial flavourings, poor cuts of meat...so can anyone make them taste similar or even better using the range of herbs available to us.

I'm not knocking the speciality sausages we are making, just I'd like to be able to beat the cheapo ones at being healther and tasty to boot!

I will try the recipes already given.

Thanks and keep it coming.

Posted: **Wed Aug 09, 2006 6:49 pm**

Hi
there are items of junk food I like but do not eat very often because I wonder whats in them

This even goes for sausages, Lidl do some I like and they come out cheaper than mine even without costing the time but I still prefer to eat mine (even though they don't taste as good) because I know what I put in them.

When I was younger I used MSG all the time but as I got older I wondered about its effect so stopped using it

Is there a simple way of finding out what each e number does?

Whay does cheap food taste good at the yime you eat it but repaet endlessly on you (Me)?

George

Posted: **Wed Aug 09, 2006 7:24 pm**

Stick with what you make yourself George, at least you know what goes into them

Jen

Posted: **Wed Aug 09, 2006 7:43 pm**

georgebaker The following is my absolute favourite recipe for sausages. These are as good imho as any sausages I have tasted. I normally only add 5% breadcrumbs and the same weight in water. I normally mince twice on the 4.5mm plate. This variation was originally posted by sausagemaker

Sausagemaker wrote:Lincolnshire Style Sausage, 2 Kg mix

1.000g Pork Shoulder
500g Pork Belly
270g Water (Chilled)
180g Rusk / Breadcrumb
50g Seasoning

Lincolnshire Sausage Seasoning
(Adapted from a Recipe supplied by Parson Snows 2005)

50g Salt
5g White Pepper
5g Black Pepper
5g Nutmeg
2g Mace
3g Ginger
1g Allspice
15g Dried sage
14g Corn flour

Mix above together until even in colour.

Preparation
1. Chill all meats well, 2 – 3 Hours
2. Chill the water in the refrigerator
3. Dice meats to fit Mincer Throat – return to refrigerator until ready to start
4. Weigh up the seasoning as above & weigh out the 50grm required
(Keep the rest in a screw top jar)
5. Weight up rusk or bread crumb – put to one side

Method

1. Mince the meats through the blade of your choice (Course or fine)
2. Add meats to the bowl & fit onto the mixer with the K beater
3. Start the mixer on slow speed and add the seasoning
4. Add the chilled water and continue mixing on slow for the water to absorb this should take no more than 20 seconds.
5. Turn the mixer up to speed 4 and mix vigorously until the meat mixture looks sticky, Again about 30 – 40 seconds
(this is myosin the protein that sticks the sausage together & gives texture, rather like the gluten in bread)
6. Add rusk or bread crumb & mix well in
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into suitable casings,
9. Allow standing overnight to Bloom (Flavour Development).

If These aren't better than those cheapo's, then I'll eat my left testicle... :shock:

Posted: **Wed Aug 09, 2006 7:57 pm**

Are you going to mince it twice first?!

I must add that is a very good recipe Oddley.

Jen

Posted: **Wed Aug 09, 2006 8:54 pm**

georgebaker wrote:Is there a simple way of finding out what each e number does?

George, Google can be very helpful...

Just be careful to assure yourself of the credibility of any sites flagged up!

Posted: **Wed Aug 09, 2006 8:56 pm**

Hi
thanks, is the offer to eat it battered & deep fried?
George

Posted: **Thu Aug 10, 2006 1:22 pm**

Methinks the economy sausages have a wee bit higher fat content, and thus "cary" the flavors better.That is just a theory, any one have agree or disagree?

Posted: **Thu Aug 10, 2006 2:40 pm**

Vinner

I thought exactly the same as you. I'd expect they would also carrya bit more rusk/filler in %'age terms to help retain weight byt keeping the fat in.

They seem to be finely minced and well mixed/emulsified, (is that what the supaphos does?)

any other thoughts Watson? :wink:

FB

Posted: **Thu Aug 10, 2006 4:11 pm**

Hi FB

Superphos is a phosphate to help keep water & fats bound in, as for cheaper sausages containing more fat this was true a while back but due to changes in the meat regulations it is not any longer.
This is because you are not allowed to count the fat as meat any more (a good move in one respect but the EEC then compromised & reduced the legal amount of meat required from 65% to 42% in the case of pork)
So now instead of getting excess fat you get excess filler

Regards
Sausagemaker

Posted: **Thu Aug 10, 2006 4:45 pm**

Sausagemaker are you familiar with the brand Superphos, I read on here that the ingredients of Superphos was wheat flour and soy protein. Is this not true what does Superphos contain.

Following on from you post. I totally agree that the manufacturers are not at fault nor are the supermarkets, it is we the consumer that is at fault. If we did not buy the crap at cheap end of the market and demanded by purchasing power to only have products made from the best ingredients, the supermarkets would oblige and therefore the manufacturers.

Looking at it logically this is not going to happen as there will always be the poor who are tying to feed there families. As the representative of the manufacturers. What would be your solution to the problem, of us all paying in tax to the NHS for poor nutrition in the formative years.

www.sausagemaking.org

Chip Shop Bangers recipe wanted Please

Chip Shop Bangers recipe wanted Please