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Recipes for all sausages

Low fat sausage by saucisson

Postby johnfb » Fri Jan 25, 2008 12:15 pm

Low fat sausage by saucisson
thread
http://forum.sausagemaking.org/viewtopi ... 12&start=0


This was a first attempt so I will be tinkering with the recipe some more but here it is for now, scaled up to 1kg meat:

500g Healthy eating pork medallions 2.2% fat
500g turkey breast fillets 0.8% fat
150g Scobies Glenfresh Pork Sausage mix
100ml Agar water (1 rounded tablespoon dissolved in 250ml water)
3 tablespoons skimmed milk powder

Scobies mix:
Typical Nutritional Values Per 100g of Seasoning

Energy 1,452.7KJ, 342.3Kcal
Protein 8.9g
Carbohydrates 73.8g
of which sugars 1.7g
Fat 1.4g
of which saturates 0.3g
of which polyunsaturates 0.4g
Fibre 3.7g
Sodium 3.2g
Equivalent as Salt 8.6g


So overall they work out as ~1.4% fat , assuming the skimmed milk powder and agar are fat free.
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Cumberland by Oddley

Postby johnfb » Mon Jan 28, 2008 9:07 pm

Cumberland by Oddley
Thread
http://forum.sausagemaking.org/viewtopic.php?t=3542




johnfb was asking for a Cumberland recipe, although I have made a few, none stood out, so I determined to develop one myself, staying within the guidelines in the APPLICATION TO REGISTER: �TRADITIONAL CUMBERLAND SAUSAGE�

The guidelines state that the Cumberland sausage should


1: Be of a wider diameter than average.
2: Have a high meat content (of at least 80%).
3: The meat used must be pork.
4: Be rough-cut, giving a coarse texture.
5: must be encased in natural pig intestines.
6: Be more highly seasoned that other sausages.
7: must not contain any skin, gristle, rind, offal or any form of MRM.


The recipe below meets all these requirements. besides all that it tastes quite nice as well.

Please follow the recipe the first time you make them. If you do make them, some feedback would also be nice.

Quote:

Polly Perkins Cumberland Style Sausage.

80.79 % Meat Content.

78.4 % Pork Shoulder
21.6 % Fat Bellys

Of Meat
10 % Iced Water
10 % Breadcrumb
0.8 % Phosphate
2.9 % Seasoning

Seasoning
52.6773 % Salt
5.2581 % Black Pepper
5.2581 % White Pepper
0.7236 % Cayenne
5.9817 % Dextrose
5.3546 % Ground Coriander
5.3546 % Nutmeg
2.7014 % Mace
7.9112 % Sage
4.3898 % Thyme
4.3898 % Parsley

Method
Mince cold meats through 8 mm plate into a bowl, add iced water & mix, add phosphate & Seasoning & mix, add Breadcrumb & mix. Allow to stand to re-hydrate Breadcrumb before filling - about 5 - 10 minutes. Stuff more fully that you would normally and coil instead of link.


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Postby Lee » Tue Jan 29, 2008 1:44 pm

This was the first recipe I came up with, and it's still my favourite!
Please someone else try this, I'd love to know what other people think of it! :D

750g minced pork shoulder.
200g black pudding cubed.
200g stilton cubed.
half a jar Pataks hot lime pickle, as is.
handful of powdered oatmeal.
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Postby johnfb » Tue Jan 29, 2008 1:56 pm

Hi Lee

Is the blend minced together and filled into casings?
Is there water in it?

Looks interesting... :wink:
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Postby Lee » Wed Jan 30, 2008 8:57 am

Hi, no it's not blended and minced together, just mixed by hand (no water added, plenty of oil in the pickle to lubricate) and then stuffed into the casings so you get nice lumps of melted stilton when it's cooked, lovely.
I may roughly chop the pickle, aas sometimes the lumps of lime are a bit big, but you don't want hem to small.
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Postby johnfb » Tue Feb 05, 2008 1:51 pm

Andouille by TJ Buffalo
Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3520


I've used Chef John Folse's andouille recipe several times; it's quite good but extremely hot. Another other person has a good site on NOLA cooking and has his recipe and rundown on making andouille at http://www.nolacuisine.com/category/rec ... ing-meats/


Here's Folse's recipe:

Andouille - Chef John Folse's (Cajun Sausage)


5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (from butcher)

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke andouille at 175-200F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. - - - - - - - - - - - - - - - - - - NOTES : Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175F. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.
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Bratwurst by Bill the grill guy

Postby johnfb » Tue Feb 19, 2008 9:35 pm

Bratwurst by Bill the Grill guy

Thread
http://forum.sausagemaking.org/viewtopi ... ht=wittdog


5 pounds lean ground pork, unseasoned
4 teaspoons sugar
1 tablespoon ground coriander
1 tablespoon sage
1 teaspoon paprika
1 teaspoon cayenne pepper
2teaspoons dried rosemary
1 tablespoon dry mustard
1 teaspoon pepper
1 teaspoon nutmeg
5 teaspoons salt
Hog casings (I used about 10')

Made 15 6" brats.

Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes
about 20 brats.
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Pork breakfast sausage

Postby johnfb » Mon Apr 21, 2008 6:53 pm

Pork breakfast sausage

http://forum.sausagemaking.org/viewtopic.php?t=3675


1 kg Pork 70/30

Sage 1/4 tsp
Corn Flour 1 tsp
Rosemary 1 tsp
Ground White Pepper 1/2 tsp
Salt 13grams
Sugar (Table) 5 grams
Chilli Powder 1/4 tsp
Erythorbate 6 grams
Phosphate 5 grams
Ice Water 51 mils
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Oriental Smoked Dragon by Dark Lord

Postby johnfb » Mon Apr 21, 2008 6:56 pm

Oriental Smoked Dragon by Dark Lord

http://forum.sausagemaking.org/viewtopic.php?t=3681




Cumberland Sausage
4lb Pork Shoulder
1lb Pork Belly
1/2lbRusk
12 fl.oz Water
3ozSpice Mix


SPICE MIX
72% Salt
13.5% Ground Black Pepper
4% Ground Nutmeg
4% Ground Mace
4% Ground Coriander
1.5%Sage
And last of all the smoked mix.
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Summer sausage by TJ Buffalo

Postby johnfb » Mon Apr 21, 2008 6:59 pm

Summer sausage by TJ Buffalo
http://forum.sausagemaking.org/viewtopic.php?t=3753



Endless Summer Sausage

Makes about 5 pounds

Robust seasonings and long, slow cooking in the oven make this a fine-textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.

5 pounds ground beef chuck
3 tablespoons curing salt (such as Morton�s Tender Quick)
1/2 cup dry red wine
1 tablespoon pressed garlic
2 tablespoons each chopped rosemary and sage
3 tablespoons chopped sweet marjoram
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes, or 2 tablespoons minced fresh jalape�o or Serrano chiles
2 tablespoons fresh ground, toasted coriander seed
4 tablespoons brown sugar
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Summer sausage by Big Guy

Postby johnfb » Mon Apr 21, 2008 7:00 pm

Summer sausage by Big Guy

http://forum.sausagemaking.org/viewtopic.php?t=3753

10 # Meat, 5 lbs venison, 5 lbs. pork
5 TBS salt
3 TBS. Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate
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Pork and apple by Welsh Wizard

Postby johnfb » Fri May 16, 2008 9:13 pm

Pork and apple by Welsh Wizard
Thread:
http://forum.sausagemaking.org/viewtopi ... 13&start=0


I make quite a lot of these little beauties and use the following:

1kg Pork
c40g dried apple
10g salt
2g pepper
7% rusk
7% apple juice simmered down to concentrate the flavour and cooled
Herbs from the garden (depending on whats about)

I reduce the apple juice by c50% and then soak the dried apple in the juice for an hour or so to allow the dried apple to reconstitute

Mix with the pork, herbs, seasoning and rusk.

Depending on the wetness of the pork you may need to put some more juice into the mix to get the right consistency.

Works for me................

I have used fresh chopped apple in the past but it turned to mush whilst coooking, not so the dried apple...........
Last edited by johnfb on Fri May 16, 2008 9:16 pm, edited 1 time in total.
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Belgium sausage by TJ Buffalo

Postby johnfb » Fri May 16, 2008 9:15 pm

Belgium sausage by TJ Buffalo
Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3905



Cabbage Sausage

1 Tablespoon white pepper
1 Teaspoon ground ginger
2 1/2 Tablespoon sage
2 Teaspoon ground nutmeg
1 Tablespoon thyme
1 Tablespoon cayenne pepper
5 Tablespoon salt
1 onion
3 1/2 pounds cabbage *remove core*
10 pounds pork butt
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Plain sausage by Wheels

Postby johnfb » Fri May 16, 2008 9:20 pm

Plain sausage by Wheels

Thread
http://forum.sausagemaking.org/viewtopi ... 53&start=0


My family, other than me, like a fairly plain sausage with a bit of a peppery bite. Here's what I use for 1kg:

780gm Pork Shoulder (about 75/25 meat to fat)
80gm Rusk
120gm water
20gm seasoning mix

Seasoning mix:

Salt 60gm
Pepper White 10gm
Pepper Black 8gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm

This gives about 1.45% salt.

You can see them here but the picture doesn't really do them justice.

I mince these fairly finely and use sheep's casings - 'cos that's the way they like 'em!
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Postby wheels » Fri May 16, 2008 11:41 pm

Last time I did this I amended the formula to:

Salt 60gm
Pepper White 7gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
mixed herbs 3gm

At 20gm in 1Kg sausage.
It was bloomin' good!
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