cocktail sausages

[Realcat]

Can any one suggest how best to make some cocktail sausages, What skins should I use? Thanks.

[wheels]

Realcat
You may find a useful recipe/advice here:

http://forum.sausagemaking.org/viewtopic.php?t=2452

Paul Kribs also posted this Christmas Chipolata (cocktail) sausage:

Yuletide Cocktail Sausages

Ingredients

1500 grams Turkey Leg meat cubed (sinew and tendons removed)
500 grams Pork Belly cubed (skin removed)
60 grams phosphate * (optional)
50 grams redcurrant jelly
35 grams Sea Salt
15 grams Sugar (or 25 grams Dextrose)
10 grams Dried Sage
10 grams ground dried Orange Zest (or finely chopped)
5 grams Ground White Pepper
2 grams ground Cloves
1 gram ground cinnamon
1 gram ground Nutmeg

200 grams sausage rusk
200 grams iced water

Sheeps Casings

Method

1. Chill the cubed meat for 30 minutes in the freezer. Pass the meat through the mincer. I like to pass it once through an 8mm screen and then through a 4.5 screen. Put the minced meat into a large mixing bowl.

2.Sprinkle the dry ingredients (including the rusk) evenly over the meat. Mix well for 2 minutes and then add the redcurrant jelly and the iced water and mix well for a further 4 or 5 minutes. If the mixture feels stiff, then add more water little by little until the mix becomes pliable.Leave to stand for 15 minutes. At this stage you can fry a little patty and adjust the seasoning to your taste if required.

3. Stuff into sheeps casings and link off at 2" increments. Leave to bloom overnight in the refrigerator before cooking.

Superb eaten hot or cold.

note: If you are unable to obtain dried orange zest then it's easy to make. Use a fine vegetable peeler to remove the zest (not the white pith) from 2 or 3 oranges, place the zest slithers on a flat plate and place in an airing cupboard for 2-3 days. Crumble up and grind with a pestle and mortar.

They are a delicious way to utilise the turkey and can be enhanced by wrapping them in smoked collar and roasting in a medium oven for 30+ minutes. The only pain in the a*se is linking them, but you are rewarded by the fact that those who eat the turkey breast won't beleive the flavour.

Regards, Paul Kribs

Marhillgull posted this one:

First off I hope everyone had a marvelous christmas and got what they wanted from Santa, I know I did

I made these chipolatas for christmas and they seem to go down very well. They do not contain fruit but they are basically a sage and onion sausage but the bacon and the the seasoning make them rather tasty.

4kg Pork (Shoulder and Belly 25% fat)
1kg Bacon(This is all the offcuts and bits and pieces that I keep in the freezer it was a mixture of about half smoked and half green mostly back bacon but some belly as well)
770 grams of water
385 grams of oatmeal (Rusk would be fine)
95 grams of dried (kibbled) onion
160 grams of seasoning

78% Meat
12% Water
6% Rusk
1 1/2% Onion
2 1/2% Seasoniong

The seasoning for this recipe contains a lot of sage and as there is already salt in the bacon so I reduce the salt for the seasoning
I use oregano as well as I think this goes well with the sage.

90 grams of salt
25 grams of ground black pepper
20 grams of sage
5 grams of oregano
2 grams of mace
3 grams of nutmeg
15 grams of cornflower

Usual sausage making rules apply keep everything as cold as possible!

Mince meat on a coarse plate add seasoning and onion mix and then chill. Remince on coarse plate add water and oatmeal then mix together very well (I use a hobart and mix on medium speed for 5 minutes) Then fill into lambs casings.
_________________
mmmmmmm Sausages!

Len Poli also lists a cocktail sausage recipe:

http://home.pacbell.net/lpoli/index.htm

Small Sheeps or Collagen casings would seem appropriate. Franco does a 21mm Collagen. Weschenfelder do a variety of sizes - if you buy from Weschenfelder be aware that the prices are without vat or postage. (I'm not sure whether there is Vat on casings)

Hope this helps

Phil

[Lance Yeoh]

Ahhhhh.... cocktail sausages, all I can remember till now is the never ending twisting and linking. Hahahaha I staying as far away from making them now actually unless I have just a small 1-2kg batch. Unlike last Christmas when I made more than 25kg of them.

[JohnBKK]

Hi Lance,
my main business is supplying 5 star Hotels with sausages and pre-cooked food vacuum packed - a lot of them want their breakfast sausages in cocktail size and we use a clipper to make this daunting task as quick and efficient as possible - imagine haing to make tons of those every week
I have a question abit outside this topic - I have developed a cake that is smewhat special - no butter - no eggs - no milk - no animal by-products what so ever laden wit walnuts andpeacan nuts and fruit - very healthy and great tasting (not like most other "health" food products - actuaslly I developed it not with halth in mind at all but simply for taste, it just turned out to be like this - do you know any re-sellers for possible export to Malaysia?

[Bellasbangers]

Hi all,
I make heaps of cocktail sausages and am finding it a really arduous and tedious task. Can anyone point me in the direction of a "clipper" or other utensil that will make this job less painful?
Thanks
Annabel

[wheels]

Maybe something like this?

Link to sausage crimper and cutter post by Oddley

Hope this helps

Phil