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Recipes for all sausages

Jerk Pork Sausages by adventureswiththepig

Postby johnfb » Mon Oct 29, 2012 8:18 pm

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low fat beer and chocolate sausage by captain wassname

Postby johnfb » Tue Feb 26, 2013 10:39 am

low fat beer and chocolate sausage by captain wassname



viewtopic.php?f=1&t=10807



750 gms pork 66%
28 gms of pork and leek spice mix (from Tim) 2.5%
68 gms soya protien 6%
284 gms beer 25%
2.75 gms 100% cocao chocolate, 0.25%

This was altogether different from my peat smoked porter recipe and I reccomend it strongly.
The fat replacer could be subbed with tapioca starch ,Im not sure if there is a decent non alcoholic lager out there.
Will probably increase the chocolatea bit next time.
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Braunschweiger by BriCan

Postby johnfb » Tue Feb 26, 2013 10:43 am

Braunschweiger by BriCan

viewtopic.php?f=1&t=10585


Braunschwiger
2 ½ lbs fine ground pork liver (boiled)
2 ½ lbs fine ground pork butt (boiled)
2 tablespoons salt
1 cup grated onions
1 tablespoon sugar
2 teaspoons pepper white
2 teaspoons ground cloves
½ teaspoon ground ginger
2 teaspoons ground nutmeg
½ teaspoon ground marjoram
¼ teaspoon ground sage
¼ teaspoon allspice
1 cup of water used for boiling/cooking the meat/liver

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.

2 ½ lbs fine ground pork liver (boiled)
2 ½ lbs fine ground pork butt (boiled)
2 tablespoons salt
1 cup grated onions
1 ½ tablespoons ground mustard
2 teaspoons pepper white
½ teaspoon ground cloves
½ teaspoon ground sage
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground marjoram
1 cup of water used for boiling/cooking the meat/liver

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.
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Chicharrones recipe by Greyham

Postby johnfb » Tue Feb 26, 2013 10:46 am

Chicharrones recipe by Greyham


viewtopic.php?f=1&t=10856
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Figatelli sausage by Greyham

Postby johnfb » Tue Feb 26, 2013 10:49 am

Figatelli sausage by Greyham



viewtopic.php?f=1&t=10822



Dogfish,
This is the Mazafagati recipe i use, found it on net. Have tweaked a little. It is very good. Both fried and poached.[img]Mazafagati
Ingredients
1kg liver
3kg pork
80g salt
10g black pepper
30g coriander seed
100g pine nuts
250ml sweet white wine
20g garlic powder
Zest of six oranges plus some juice
3g mace
Method
1. Mince mince liver and pork through fine disc
2. Mix the dry spices together and work into the mixture
3. Add the wine and again mix thoroughly. If to dry add a small amount of water
4. Pipe into hog skins
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Yotam's Merguez Variation

Postby quietwatersfarm » Sun Mar 10, 2013 1:31 pm

Have just done these based on a recent Ottolenghi recipe (although, as usual, it has been altered a bit). They were very nice and I will be adding this to the list of Quiet Waters Merguez keepers. :)

Fatty lamb/goat or mutton (minced) 1000g
Two medium Red onions (finely chopped)
Zest of five preserved lemons 50g
4 tsp Sweet Paprika
1 ½ tsp Sweet Smoked Paprika
1 ½ tsp Cayenne pepper
4 tsp crushed ancho/chipotle pepper flakes
9 cloves crushed garlic
4 tsp toasted whole cumin seed
3 tsp toasted whole fennel seed
1 tsp caster sugar
2 2.5 tsp fine sea salt

soften onions in a drop of olive oil, then let cool.

mix meat, spices, sugar, salt, lemon and onion mix until sticky.

stuff in sheep casings.
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Traditional Boerewors by Fatman

Postby vagreys » Thu Mar 21, 2013 4:26 am

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Saucisse de Toulouse by Franco

Postby vagreys » Thu Mar 21, 2013 4:42 am

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Meat Ball Bangers by Oddley

Postby vagreys » Thu Mar 21, 2013 4:51 am

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Fatman's Sausage (modified by Oddley)

Postby vagreys » Thu Mar 21, 2013 5:12 am

Fatman's Sausage (modified by Oddley) and Quatre-Epices recipe

http://forum.sausagemaking.org/viewtopic.php?f=1&t=13&start=60
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Basic Pork Sausage by Oddley

Postby vagreys » Thu Mar 21, 2013 6:14 am

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Lincolnshire Sausage by Parson Snows

Postby vagreys » Thu Mar 21, 2013 12:22 pm

Lincolnshire Sausage by Parson Snows (from butcher Phil Groth)

http://forum.sausagemaking.org/viewtopic.php?f=1&t=431&p=2936&hilit=lincolnshire#p2936
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Fish Sausage (Salmon) by Fatman

Postby wheels » Thu Mar 21, 2013 9:09 pm

by Fatman
Original post:
viewtopic.php?f=1&t=52&p=361#p361

So here is a recipe, of which I haven't tried.

2lb Fish ( Salmon )
1 Egg beaten
1/2 Teaspoon celery salt
1/4 Teaspoon crushed mustard seed
1/4 Teaspoon black pepper crushed
1/4 Teaspoon ground bay leaf
1/4 Teaspoon ground cloves
1/4 Teaspoon ground ginger
1/4 Teaspoon mace
1/4 Teaspoon cardamom
1 Teaspoon sweet paprika
1 Teaspoon Lemon/Lime juice

Good Luck and don't forget post the results when you get round to making it!!!
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