www.sausagemaking.org

hi
after trying to work out the secret word i have now managed to join this forum and what a good site it is
i am looking for a recipie for the kids they love mcdonalds sausage muffins.
i am a little worried that they could be eating some bad things from there. so i have just got myself a mincer and going to give sausages a go. and because i want to start with the kids muffin sausages i dont need to put them in skins
any help would be nice

Hi, welcome to the forum. For the mickey D's sausage, maybe I'll try with black pepper and sage to begin with and work from there (and maybe some onions?). I believe it's just a simple recipe coz the flavour's not too strong. Just my opinion, I believe the others here got much better suggestions.

thanks
they seem to have a lot of sage in them do you have any idea of how much sage, pepper salt ect i should use to 2lb of meat?
the next big problem i think is texture but i can play with that

Hi jonytheb

Welcome to the forum, please see below for the declaration for the sausage patty you are trying to make.

Macdonald's Pork Sausage Patty
Pork (97%), Salt, Dextrose, Herb and Herb Extract,
Glucose Syrup, Spice, Yeast Extract.


As you will not be able to match this seasoning try the following
55% Salt
20% Dextrose
12% Cornflour
10% Mixed Herbs
2% White Pepper
1% Yeast extract (or pork stock cube)

I see from your earlier comment they seem to have a lot of sage in, in this case change the mixed herbs to half sage & half mixed.

Regards
Sausagemaker

so is there no rusc in mcD's sausage
i will give it ago and let you know
thanks for your help

sorry about this
but should there be some fat in these or just lean meat ?

Hi Jt

Although they claim 97% pork this could have up to 20% fat & still be declared as pork in the new regulations.
i.e. 77% Lean meat 20% Fat 3% Seasoning mix

Regards
Sausagemaker

thanks
and i will give it ago and let you know

The McDonalds US website shows 15g of fat for a 40g pattie =36%

johnc wrote:The McDonalds US website shows 15g of fat for a 40g pattie =36%

wow thats more than would of thought.
have not made any but going to give them ago soon

Ouch. Here's a breakdown on Rotten Ronnie's product:
http://www.nutritiondata.com/facts-C00001-01c22Qo.html

88% of calorific value from fats!! No wonder you're trying to find an alternative for the kids! I would certainly keep the fat content to a absolute maximum of 25%. But knowing children - "It doesn't taste right"
Good luck with finding a better alternative.

sausagemaker wrote:Macdonald's Pork Sausage Patty
Pork (97%), Salt, Dextrose, Herb and Herb Extract,
Glucose Syrup, Spice, Yeast Extract.


As you will not be able to match this seasoning try the following
55% Salt
20% Dextrose
12% Cornflour
10% Mixed Herbs
2% White Pepper
1% Yeast extract (or pork stock cube)

I see from your earlier comment they seem to have a lot of sage in, in this case change the mixed herbs to half sage & half mixed.

I made these maccy dee sausage clones this morning, they are very good. According to the experts in my family, they taste exactly like the one's from the burger giant.

I made them with pork that contained about 20% fat, I think the yeast extract (marmite) is quite important for the fullness of taste, so even if you don't like marmite, use it in the recipe, the amount is so small you won't even taste it, but it will give a roundness in the background.

Oddley - If your in-house experts say these are good to go then thats great as far as I'm concerned.

Just a quickie for U if I may please.

We have a Family with Macca Munchers arriving in few weeks, will be sure great to be able to keep them away from the Real Fat deal for part of their stay at least. Might even get back in the good books with my ex sister in-law. U dont need to know OK

Just a couple of questions if I may.

What % of the total did U slip in for the spice mix. Thinking like 3.0% or does it need powering up a touch as a starting point.
U made patties as well I guess.
Marmite not a problem, was raised on the stuff, have a .5 kg jar in the fridge.

cheers spudeye

Hi spudeye,

This is how it all came about. We sometimes have a full English on a Sunday morning, you know, egg, bacon, sausage, beans or fried tomato's with toast and tea.

Anyway, I hadn't made any sausages and I wasn't going to wait for a couple of hours for skins too soak, then I was dreading the time it takes to stuff them, and of course the washing up. I had, had the McDonald's clones on my to do list forever, so I thought it an ideal time to try them. I slipped 500 g of pre-minced and vac packed pork shoulder, into some cold water to thaw. Whilst thawing I prepared the spice mix.

I used 3% Spices

Maccy Dee Clone Sausage

Ingredients:
500 g Pork
15 g Seasoning

Seasoning:
8 g Salt
3 g Dextrose
1.8 g Cornflour
1.5 g Dried mixed Herbs (Barts from Waitrose)
0.3 g White Pepper
0.2 g Yeast extract (Marmite)

Usage Rate: 3%

Method:
Add all ingredients to the the bowl of the Kenwood. Mix, in the Kenwood chef for two minutes, on mark one with the K beater attached. Form into 6 patties.

The flavour was really quite good. I wasn't the judge however, because I don't eat McDonald's as a rule, I can't remember the last time I had one. They would go skint, if they were relying on me. The panel judges on the other hand, thought they were bang on.

The Panel Judges qualifications:
The wife Loves a McDee breakfast, has one about every two weeks.
The three daughters have a McDee about once every week, or two.

I hope this helps with your visitors. My lot thought that 3% spice mix was bang on, so it is a good starting point for someone who wants it a bit more spicy.