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Sausisson de Lyon by Tristar

Postby johnfb » Mon Nov 29, 2010 12:22 pm

http://forum.sausagemaking.org/viewtopic.php?t=7248


Sausisson de Lyon by Tristar


Here is a basic recipe for Sausisson de Lyon which may give you a starting point:

Lyon Sausage

5 lbs cured ground pork
10 cloves pressed garlic
1 & 1/2 tablespoons of white pepper
4 tablespoons of salt
1 cup white wine

Combine all ingredients. Mix well and refrigerate for 48 hours.
Stuff into hog casing and tie in 8-inch or 18 inch lengths. Hang in a
cool place for 12 - 16 weeks.

Just add cure according to the weight of the meat, some dextrose to assist the fermentation and celery powder to taste. I have never yet used celery powder so can't help much as to the quantity of that, maybe some others on the forum have more experience of it's use.

Regards,
Richard
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Porchetta Fugazi by Quietwatersfarm

Postby johnfb » Mon Dec 13, 2010 8:17 pm

Porchetta Fugazi by Quietwatersfarm

http://forum.sausagemaking.org/viewtopic.php?t=7343


After doing a batch of large Porchetta for christmas restaraunt clients, I got to wondering what a sausage with the stuffing seasonings would taste like.

The answer is pretty damn good!

Stuffed and linked these tasted pretty special and whilst not being suggested as any substitute for the real thing it does avoid the effort involved for a genuine Porchetta but allows a hint of all that rich flavour.

What I used was;

3.25Kg Pork Shoulder (ground fine)
200g Chicken Liver (Chopped fine)
20g Onion powder,
50g Salt
75g ground Pine Nuts,
100g raisins,
50g Fresh Sage,
50g Fresh Flat leaf parsley,
15 g Cinnamon,
10g nutmeg,
10g White pepper,
good pinch of saffron

All this was ground well (except the pine nuts which were ground slightly coarser seperately) and then mixed thoroughly with the help of a glug of olive oil and a glass of reasonable Chianti.

Given the historic, roman era spicing which gives it a slight midddle eastern feel it would probably go well with a Lamb or Goat based sausage too.
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Swedish Falukorv by Grisell

Postby johnfb » Fri Apr 22, 2011 12:30 pm

Swedish Falukorv by Grisell

Thread:
http://forum.sausagemaking.org/viewtopi ... 0820#70820





Recipe

1 kg trimmed lean pork (or veal)
1 kg trimmed lean beef
500 g pork back fat
50 g salt
2 tbsp brown sugar
200 g onion
½ tsp grated nutmeg
2 tsp powdered ginger
2 tsp ground white pepper
150 g potato flour (starch)
300 ml ice cold water
100 ml Liquid Smoke (if not smoking), otherwise water

All the ingredients must be ice cold. Grind beef, pork and onion very finely. Mix with water, potato starch, spices and smoke extract (if using). Mix thoroughly until emulsified. Then add finely ground back fat and continue mixing. Keep the mixture ice cold all the time. Stuff loosely into beef middles or 72 mm/3" artificial fibrous casings.

If smoking, hot smoke for one hour at 80 C/176 F. Then poach in 80 C/176 F water for 45 minutes. Chill under running water and refigerate for max one week, or freeze.

If using smoke extract and not smoking, poach in 80 C/176 F water for one hour. Chill under running water and refigerate for max one week, or freeze.
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Duck neck sausage by snagman

Postby johnfb » Fri Apr 22, 2011 12:31 pm

Duck neck sausage by snagman

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=7870




A taste sensation, this sausage uses instead of casing, the skin of the duck neck to add a dimension unlike any sausage. If you have access to the skin, please try this and be ready for the onslaught !

RECIPE (For six small )

400g Pork mince
50g Pork fat
100g chopped home made bacon
Pinch - Thyme - Cinnamon - Salt - Pepper
Clove crushed Garlic
50g Pistachio roughly chopped
Six duck neck skins

METHOD

Mix all ingredients together. Wrap a small piece in plastic wrap, simmer for a few minutes and taste, adjust seasoning.
Remove any windpipe, fat pieces and loose meat from the skins, tie one end tightly with kitchen string. Stuff a quantity of mince into skin, it is quite flexible so can be filled tightly. Close off the other end, cut off excess skin from ends.
Three cooking methods;
Roast in a pan @180º in oven
Pan fry on moderate heat, turning to fry all sides until golden
Slice when cooled
Confit in duck or goose fat for 1 1/2 hrs, let cool, then slow pan fry until golden (this was my choice)

Can be served hot with Sour Cherry dipping sauce or Cold
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Hungarian Csabai by snagman

Postby johnfb » Fri Apr 22, 2011 12:32 pm

Hungarian Csabai by snagman

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=7820




Ladies and Gents,
I offer a recipe for this famous sausage (there is even a festival dedicated to it in the town from which it originates), which some would say is the country's best of many.

For 10kg Pork
7.5kg lean meat
2.5kg pork back fat
200g sweet paprika
50g Hot paprika
220g Salt
35g Finely chopped garlic
10g Whole & 10g ground Caraway seeds
Cure #1 if smoking

Method
Dice the pork into 3cm cubes - dice pork fat and freeze - mix spices and garlic, massage well into meat (not the fat) - into fridge , covered for three days. Then, grind meat, together with fat through 3/8 screen - mix well and stuff into hog casings. Dry as per your preferences, but minimum two days in fridge. Pan fried, or smoked they are a delicious sausage. If having a go, Buon Appetit !
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Chorizo Criollo Argentino 100% Beef. by federico

Postby johnfb » Fri Apr 22, 2011 12:33 pm

Chorizo Criollo Argentino 100% Beef. by federico

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=7814




Ingredients
6 Kg. of beef.
3 1/2 Kg beef fat, preferred from the outer part of the leg.(pella)
10 tblspns of medium grain salt.(2 1/2 mm. diam.)
2 heads of garlic finely minced and soaked in 1 ltr. of good white wine & 750cc. of red wine vinegar for 2 hours.2 teaspoons of ground oregano(marjoram)
1 teaspoon of ground comino (cummin?)
50 gramms of fresh ground pepper( black & white mix)
50 gramms of ground red peppers not too hot.

You may replace the beef fat with pork back fat if you want. It can be 30% pork 70% beef if you prefer
Grind all meat & fat throug 6 mm. plate,mix well & stuff into 38-40 mm. casings,tie 4 to 5 inches long and grill over hot coals (asado) Very Happy
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Black Pudding Sausage by Vernon Smith

Postby johnfb » Fri Apr 22, 2011 12:35 pm

Black Pudding Sausage by Vernon Smith

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=6267




If anyone has a different recipe I would be interested to try it.
My recipe is as follows:

1.5 ltrs blood
400g oats
600g boiled barley
500g back fat
400g bread
1 ltr milk
2 tbsp mixed herbs
1 tsp chili
1 tsp mace or nutmeg
2 tsp salt (optional)
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Morcilla con cebolla (Córdoba, Argentina) by federico

Postby johnfb » Fri Apr 22, 2011 12:38 pm

Morcilla con cebolla (Córdoba, Argentina) by federico

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=7864



Joined: 28 Dec 2010
Posts: 31
Location: Córdoba, Argentina

PostPosted: Tue Mar 22, 2011 9:44 pm Post subject: Morcilla con cebolla (Córdoba, Argentina) Reply with quote Edit/Delete this post Delete this post View IP address of poster
Hi everyone, I'm posting this well known recipe wich we always use when slaughtering pigs for our yearly manufacture (sometimes tree pigs, twice a year) for family consumption. This Morcilla recipe is very similar to Morcilla de León, which is most likely were it came from.
When slaughtering,collect all blood in a tin or plastic bucket with a glass of brine and a finely chopped large onion in it.( the brine we use is 2 tblspns coarse salt/1ltr. of water, boiled for 5 mins.). Stir the blood as it falls in to avoid clotting.
Ingredients for 2 1/2 ltrs of blood.
4 large handfulls of minced back fat(ground pork fat can be used instead).
3 cups of finely chopped green onions.
3 cups of tender boiled pork skin, knife chopped finely, or boiled pig's head meat with heavy skin contents. If head meat is too fatty, reduce the ammount of back fat proportionally.
2 ltrs of milk soaked bread crumbs.
1 tablespoonfull of salt per Kg. of meat mix.
6 grms. ground white pepper per kg. of meat mix.
1 whole ground nutmeg.
2 tblspns of medium hot ground red dry peppers (chili peppers)

Mix all ingredients well,stuff in 38mm. casings,tie up the way you like best.
My suggestion is 6 to 8" links.
Cooking.Use a tall, large pot (no less than 50 cm. tall by 30 cm. diameter), fill it 80% up with cold water & place the morcillas in, hanging from a stick of wood placed across the top, making sure they don't touch against the sides or eachother.
Heat the water up to about 80º C. (don't let it come to a boil) & cook for about 1 hr, or untill done.( if not mistaken, inside temp. should be 70- 75ºC)
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Chicken Sausage w/ Roasted Red Pepper, Garlic, Feta, Arugula

Postby johnfb » Tue May 03, 2011 6:44 pm

Chicken Sausage w/ Roasted Red Pepper, Garlic, Feta, Arugula by Big Onion


Link:

http://forum.sausagemaking.org/viewtopic.php?t=8031




For the red peppers, I cut them and roasted them on the grill, tossed them in a plastic bag to steam then removed the skins. I put them in some olive oil with some sea salt, oregano, thyme and garlic powder and marinated them for a couple of hours that way.

3 lbs chicken thigh meat, no skin
2 red peppers, roasted, marinated, diced
2 big handfuls of arugula, stems removed, roughly chopped
1.5 cups of feta cheese in larger chunks
2-3 cloves of garlic, finely minced
2 tablespoons kosher salt
1 teaspoon ground coriander
1 tablespoon crushed red pepper flakes (I like it spicy)

Cut meat into strips, freeze, grind, mix all spices and arugula in and stuff into hog casings.

The arugula will look like a ridiculous amount, but it'll be fine. I promise.

I may have added in a little bit of thyme or oregano, but I was making three different kinds of sausage and it was in the wee hours of the morning. I know I used more salt (3 tablespoons) but I thought that was too much when combined with the saltiness of the cheese. Two should be enough, unless you like it a little saltier.

I find that when dealing with chicken, more than with pork, I need to really freeze the meat solid and grind it, otherwise it gets too sticky to handle. Does anyone else do this?

My girlfriend said it tasted like pizza, probably because of the cheese, garlic, and roasted red peppers. I think she may have taken some photos so I'll try and get them up. It was extremely colorful, with bits of red, green and white throughout.
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Saucisse de Toulouse by Salzburg

Postby johnfb » Thu Oct 20, 2011 9:49 am

Saucisse de Toulouse by Salzburg



Thread:
http://forum.sausagemaking.org/viewtopi ... highlight=


This is the version we sell in the shop where I work. Last week I had a gentleman compliment us on our sausages, and said he had been to several shops in the area, but found ours the best. He added that he was from Toulouse, France. Very Happy

10 kg pork shoulder, coarsely minced

180 g salt

16 g ground black pepper

6 g garlic powder

250 g white wine

250 g water

Mix well to achieve binding, stuff in 32-35 mm hog casings, and link to desired size.

Enjoy!
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Lincolnshire Sausages by adventureswiththepig and others

Postby johnfb » Thu Oct 20, 2011 9:50 am

I put the whole thread in here because there is some good reading in it

http://forum.sausagemaking.org/viewtopi ... 06&start=0
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CHEVAPCICI by snagman

Postby johnfb » Thu Oct 20, 2011 9:52 am

CHEVAPCICI by snagman


Thread:

http://forum.sausagemaking.org/viewtopic.php?t=8551


From the former Yugoslavia, these delicious snacks are easy to make, problem is it is hard to make enough of them. There are many variations, some a closely guarded family secret. This recipe is the closest I have managed to make.

CHEVAPCICI
250g Lamb mince
500g Chuck steak
250g Pork
4 Garlic cloves crushed
5g Salt
5g Baking Soda
10g Cracked black pepper
1.5g Hot Paprika
1 Beaten egg white

Grind meats through a fine plate, mix very well and overnight in the fridge. I was too lazy to set up my 7kg capacity stuffer for such a small quantity, so I used a disposable plastic piping bag to extrude the mix. If a stuffer is used it would be a small tube for these.
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99 year old Frankfurt recipe by Damo the butcherman

Postby johnfb » Sun Nov 06, 2011 12:54 pm

99 year old Frankfurt recipe by Damo the butcherman


Thread:

http://forum.sausagemaking.org/viewtopic.php?t=8695





Orginal recipe,
25lbs (11.34kg) Pork trim
3/4ozs (21.3g) Ground White Pepper
14ozs (397g) Salt
1/2ozs (14.2g) Nutmeg
1 quart (946ml) Water
My Conversion
Per 1kg Pork trim
1.9g Ground white pepper
35g of Salt (I did reduse this down to 18g per kg when I made them)
1.3g Nutmeg
83mls water
For safety I also used 1.2g per kg Kwikcure, this is an Australian cure use whatever you have at recomended rate.
Instruction
Mince the meat using a fine plate.
Mix all ingreadents together.
Fill into 32-35mm hog casing.
Allow skin to dry.
Smoke till golden brown in colour.
Cook to an internal temp of 66C.
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Weisswurst by BriCan

Postby johnfb » Tue Nov 22, 2011 4:14 pm

Weisswurst by BriCan

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=8652



Wieswurst
Pre-heat cooker to 174 degrees F
30 – 35 Kg picnic also ½ belly fat
Spice Block #1
3 Lemons for 30 – 35 Kg of meat (do not peel; just cut into slices and add to the cutter)
20 gm of table salt per Kg of meat
Salt goes into the cutter before the spices
Spice Block #2
1 ½ gm white pepper per Kg of meat
½ gm ground ginger per Kg of meat
½ gm ground mace per Kg of meat
Save until the end
7/8 of a red tub (small plastic) full of dry parsley flakes
Cut into strips and weigh the meat
Grind once save all of the fat for adding later
Place in the cutter and spread out evenly
Add 3 Kg of ice
Start cutter on low then high
Turn by hand from the sides into the centre after about 30 seconds and run on high for 2 minuets
Add more ice if too dry from start
Add ½ the ground fat
Stop the cutter and clean the lid
Start and run the cutter for a few turns and add 2 Kg of ice
Add spices while running at high speed
Run on high for 1 minuet
Stop and clean the lid
Start cutter and run on slow speed for a few turns while adding parsley flakes and to take out the air
Turn emulation by hand a few times while cutter is running on slow speed to make sure the parsley is evenly spread
Pack into stuffer making sure that you eliminate any air
Use 29/32 hog casings
Link the same size as the Bratwurst (6 inches long)
Cook in the cooker at 174 degrees F for 35 minuets
Cool in cold water.
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Bratwurst (Oktoberfest) by Big Guy

Postby johnfb » Wed Jan 11, 2012 12:13 pm

Bratwurst (Oktoberfest) by Big Guy

Link (with pictures):

http://forum.sausagemaking.org/viewtopic.php?t=8988





Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.
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