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Recipes for all sausages

Postby johnfb » Sat May 17, 2008 8:44 am

wheels wrote: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!



Hi Wheels
Was there a noticable differance between the two recipes?

John
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Lots of recipes from Griselda

Postby johnfb » Sat May 17, 2008 8:49 am

Lots of recipes from Griselda

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3917



...Folks, just to keep things together, I am posting this message here too. It originates from the thread books, videos, manuals...etc.

Oddley, I have finished translating the recipes. I have them in form of web (html), Excel (xls), and Portable Document Format (PDF). How can I post them to this forum? Currently the recipes can be downloaded at "driveway":

XLS: http://www.driveway.com/a2n2a0j5p8
PDF: http://www.driveway.com/e5g4u0z9w8
Html: http://www.driveway.com/w6s5m8b0d6

I hope this is ok, but if you do find any anomalies, please let me know and I'll try to get to the bottom of it.

Have fun
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Postby wallie » Sat May 17, 2008 1:26 pm

Would I be correct in thinking that the All Purpose Curing Salt from Franco could replace the Curing Salt Nitrite in these recipes?

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Postby wheels » Sat May 17, 2008 1:41 pm

johnfb wrote:
wheels wrote: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!



Hi Wheels
Was there a noticable differance between the two recipes?

John


The sausage above was far more 'rounded' in taste. Just a good 'plain' old sausage.
The previous ones are predominately peppery.
I like both but think I prefer the amended recipe. The family agree (for once).

Cheers

Phil
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Postby johnfb » Sat May 17, 2008 2:34 pm

Looks like a go on this one for me.
I feel a kilo of your blend comming up.

Just one question: When you say mixed herbs...is this like in a generic blend of shop bought dried mix herbs or do you have a particular mix you used?

Cheers
John
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Postby johnfb » Sat May 17, 2008 7:02 pm

wallie wrote:Would I be correct in thinking that the All Purpose Curing Salt from Franco could replace the Curing Salt Nitrite in these recipes?

wallie[/b]


I would think so...
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Postby wheels » Sat May 17, 2008 7:08 pm

Johnfb

Ah, therein lies a story. I'd had a busy day when I made these. My herb/spice cupboard is above my work area and I remember grabbing the 3 dried herbs at the front (I use a wheelchair so that's the only bit I can reach). I forgot to record what I used! I can remember thinking "I'd better write this down..." - checking the cupboard there's thyme, oregano and italian seasoning at the front - I guess I used a gram of each. IMO dried mixed herbs would be fine.
Phil
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Postby johnfb » Sat May 17, 2008 7:16 pm

wheels wrote:Johnfb

Ah, therein lies a story. I'd had a busy day when I made these. My herb/spice cupboard is above my work area and I remember grabbing the 3 dried herbs at the front (I use a wheelchair so that's the only bit I can reach). I forgot to record what I used! I can remember thinking "I'd better write this down..." - checking the cupboard there's thyme, oregano and italian seasoning at the front - I guess I used a gram of each. IMO dried mixed herbs would be fine.
Phil


Ok.I will try it with mixed herbs..the generic blend.
Thanks
John
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Postby Griselda » Sun May 18, 2008 8:14 am

Works for me. I use Franco's and had some fab results!

wallie wrote:Would I be correct in thinking that the All Purpose Curing Salt from Franco could replace the Curing Salt Nitrite in these recipes?

wallie[/b]
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Spinach and Feta Chicken Sausage

Postby johnfb » Sun May 18, 2008 6:24 pm

Spinach and Feta Chicken Sausage by Oddley
Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3924


have just tried this sausage, and have got to say it's really nice. I didn't think I would ever be saying that about a low fat chicken sausage. It's the only chicken sausage that I've tried that I've liked, It's ideal for those on a low fat diet, that don't want to miss out on their sausages.

I have made it into a format that allows me to use any weight of meat. also, I knocked the garlic down by half, and made the salt level 1.3%, all this to suit my tastes.

1.151 cal per gram: For each 55 g sausage = 64 calories: 1.5 g fat per 55 g sausage.
Xbec wrote:

Spinach and Feta Chicken Sausage

Ground chicken (boneless skinless thighs)

Of Meat
25 % frozen spinach, (weighed then thawed and squeezed dry)
3.2628 % Feta cheese crumbles
0.1587 % marjoram
1.3228 % salt
0.6878 % fine ground black pepper
0.7592 % minced fresh garlic

Mix and stuff into natural casings.
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BASIL SUNDRIED TOM FETA CHEESE SAUSAGE by Ken Boy

Postby johnfb » Sat May 24, 2008 4:58 pm

BASIL SUNDRIED TOM FETA CHEESE SAUSAGE By Ken Boy

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3939


BASIL SUNDRIED TOM FETA CHEESE SAUSAGE

1 KG OF CHEAP PORK MINCE FROM SAINSBURY'S
100 grms OF FETA CHEESE CUT INTO SMALL CHUNKS
50GRMS OF BREAD CRUMBS WARBURTONS SEEDED BREAD
20 GRMS OF TRAD MIX FROM WESCHENFELDERS'S
20 GRMS OF SUNDRIED TOM & BASIL MIX FROM FRANCO'S
4 TEA SPOONS OF LEMON OLIVE OIL

BEST SAUSAGE I HAVE EVER TASTED!!!!!!!!
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Oddleys Bonza Burgers

Postby johnfb » Mon May 26, 2008 6:24 pm

Thread:
http://forum.sausagemaking.org/viewtopi ... c&start=30


Oddleys Bonza Burgers

Chuck Steak Minced on 4.5 mm Plate

Of meat
3 % Breadcrumbs
10 % Finely chopped onion
1.54 % Spice Mix

Spice mix
76.9231 % - 30 parts salt
10.2564 % - 4 parts black pepper
5.1282 % - 2 parts Sweet smoked paprika
5.1282 % - 2 part onion salt
2.5641 % - 1 part cumin seed powder

Method
Mince cold chuck steak (only as it gives the burger just the right taste) through the 4.5mm plate of a mincer, then add spice mix and knead thoroughly, until slightly sticky. Add onion and mix add breadcrumb and mix. Shape into 4 - 5 oz burgers, and use or freeze.
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Bratwurst

Postby johnfb » Mon Jun 02, 2008 11:15 am

Bratwurst

300 grams Beef
700 grams Pork


Mix per Kilo
20 grams salt
2 grams white pepper
0.5 grams mace
0.5 grams nutmeg
1 grm marjoram

Follow usual steps.
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skinless Vietnamese sausage by Vinner

Postby johnfb » Tue Jun 03, 2008 4:45 pm

skinless Vietnamese sausage by Vinner

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



Here is my skinless Vietnamese sausage recipe:

4.5 Lbs. bonless chicken thighs, with skin and fat attached (can use turkey or, best yet, duck)
1 cup fresh cilantro, chopped
4 Tbls. chopped mint
4 Tbls. Chopped basil
2 Tbls. minced garlic
2 Tbls. minced ginger
1 Tbls. minced hot green pepper (Jalapeno, thai, serrano)or to taste
1 Tblspoon salt
2 tsp. curry powder
1tsp red pepper flakes
1 Tbls. freshly ground black pepper
1 Tsp. cayenne pepper
1/4 cup Asian fish sauce

Grind the meat through a 3/8th inch plate.
Mix in all other ingredients, and mix thouroughly to a paste. Stuff into a pastry bag with a large diameter hole. Lay out plastic wrap. Pipe onto the long end of the plastic to about 10 inches long. Roll up plastic, tie the ends after squeezing the ends to make a symetrically shaped tube. Continue with the remainder of the meat. Gently poach in simmering water for about 20 miniutes, or until done. I use a fish poacher.

After cooling, I cut into 5 inch pieces. I then skewer them on bamboo skewers, and freeze. When the family gets hungry, I thaw them and then grill to get a slight char. Great in sandwhiches as:

Toasted french bread
Garlic aioli
fresh cilantro
slivered carrots, cucumbers and jalapeno slivers
Sliced grilled sausages

Or, dipped in this sauce:

1/4 cup fish sauce
5 Tbs. fresh lime juice
1 Tsp. minced jalapeno
1 Tbs. chopped green onion
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Beetroot salad by Zulululu

Postby johnfb » Sat Jun 07, 2008 7:25 am

Beetroot salad by Zulululu

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=3974





Here is my beetroot salad that I make for when we have BBQ (braai) or with cold meats.1 kg beetroot boiled till skin peels off then cut into thin slices.
Sauce: 0.5 cup spirit vinegar or cyder .
0.5 cup sugar
0.5 cup water
1 heaped table spoon custard powder.
Salt to taste
Method: Boil sugar, water and vinegar until sugar has melted, mix custard powder with some water into a thin paste and stir into mixture,continue stiring until you have a smoothe paste over low heat. Place beetroot into a bowl and pour mixture over and mix with a spoon until all the
slices are evenly coated you should end up with a nice glaze on your beetroot
.I normally just vacpack it and keep it in the fridge till I need some.You can also add some thinly sliced onion to your mixture,I like it that way.
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