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Chinese Plum Sauce by jenny_haddow

Thread:
http://forum.sausagemaking.org/viewtopi ... 2&start=30



Chinese Plum Sauce

1.5kg pitted plums
250gr chopped onions
250ml water
1 tsp minced ginger root
1 crushed garlic clove
185gr sugar
125ml rice or cider vinegar
1 tsp ground coriander
half tsp salt
half tsp ground cinnamon
quarter tsp cayenne pepper
quarter tsp ground cloves

In a large saucepan bring the plums, onions water ginger and garlic to the boil over a medium heat. Cover and reduce to a simmer, stirring occasionally, until the plums and onions are very tender.
Press through a sieve or food mill and return to a clean pan. Stir in sugar vinegar, coriander, salt, cinnamon, cayenne pepper and cloves. Bring to the boil, stirring;reduce to a low simmer until the mixture reaches the consistency of apple sauce.
Store in jars as you would chutney.

Beef Sausage by Welsh Wizard

Thread: Includes another beef sausage recipe

http://forum.sausagemaking.org/viewtopic.php?t=954


Hi,

I make a simple beef sausage for a local pub which sems to go down well. Here we go

To each KG of beef (fat ratio approx 30 / 70)

20g salt
2g pepper
1.5 tsp horseradish powder (or try Wasabi paste 1 tsp per kg or 2/3 jar of hot horseradish sauce)
1 tsp thyme
8 - 10% rusk
8 - 10% water

Please note the horseradish sauce will not come through as much as the paste or powder - for example if you open a jar of horseradish sauce and leave the top off, the next day the taste is very much diminished.

Deer Sausage by IARBD

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



I just finished mine,

For the sausage we always add pork, one year we did not (the first) and it was like cardboard. Pork fat rules, a minimum or 20% pork is needed by my humble opinion I like 30%, it still gives the deer a wonderful flavour and is a nice balance. We went with a Italian style sausage;

15 pounds of deer, all fat and tallow removed
7 pounds pork shoulder (no skin)
150 grams kosher salt
75 grams paprika
20 grams cayenne pepper
75 grams oregano
75 grams fresh garlic
75 grams dehydrated onion
75 grams whole fennel seed
75 grams crush coriander
75 grams course black pepper
500 ml of ice cold water
500 ml of port wine

(Sorry no rusk here)
called for 75 grams of crushed red chile flakes but we omitted as there a people with sensitive plaits. Mix and stuff, was just fracking fantastic

Simple but really good sausage - not too sure if I have posted this before so here goes.

1kg Pork minced
20g salt
2g Black pepper
3tsb's sweet chilli sauce (I use blue dragon)
10% rusk
10% water


Mix and stuff.

The chilli gives the sausage a good kick and the flecks of chilli in the sausage look very fetching

Cheers WW

welsh wizard wrote:Simple but really good sausage - not too sure if I have posted this before so here goes.

1kg Pork minced
20g salt
2g Black pepper
3tsb's sweet chilli sauce (I use blue dragon)
10% rusk
10% water


Mix and stuff.

The chilli gives the sausage a good kick and the flecks of chilli in the sausage look very fetching

Cheers WW

Nice one WW...I will give these a shot. Any pics of them???

Sorry Johnfb but no good with pics - far too complicated for me.......

Cheers WW

I'm giving these a go tomorrow WW. I came home with some great sauce from Chinatown when I was in London a couple of weeks ago. I also got some interesting dried fungus which I might put in a few just to try out.

Jen

Hi Jenny

I tried a wild sausage mushroom sausage once but it turned evrything black, tasted great though but a strange colour...........

Good luck.

Cheers WW

Well, I've made up a batch of WW's recipe with the addition of some of the Chinese dried fungus (soaked in water first) and some pickled sushi ginger. Here's a picture with some of the fungus which I cant identify, but is very good in soups and stir fry. If the small sample I've just had is any thing to go by, they are going to be very popular.




My daughter is having an operation today, so to take my mind of it I've gone into sausage, bacon and bread making overdrive. Here's a picture of some mixed herb sausages alongside the first batch. I'm doing a Moroccan mix next with apricots and pine nuts.

They look really good Jenny well done you - if of course no one likes them you have my address to send the residue to

Hope all goes well for your daughter

Regards Mark.

Best wishes to your daughter

Jenny
Could it be Black Fungus, also known as Cloud Ears and Mouse Ears??

I bought a bag of nonedescript dried mushrooms from See Woo's and have no idea what they are. I thought they were Shitake's and possibly are. Proportionately very expensive and I doubt I will buy them again.

Regards, Paul Kribs

Paul Kribs wrote:Jenny
Could it be Black Fungus, also known as Cloud Ears and Mouse Ears??

I bought a bag of nonedescript dried mushrooms from See Woo's and have no idea what they are. I thought they were Shitake's and possibly are. Proportionately very expensive and I doubt I will buy them again.

Regards, Paul Kribs

Paul, Cloud Ear (Auricula polytrichia) is often sold in Oriental emporia in the dried form, Jelly Ear (Auricula -judae) are often found on dead branches of Elder. Jelly ear seems to stay crispy no matter how you cook them!

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4221



Currywurst

4 bratwurst
1 tbsp margarine or oil
2 tbsp finely minced onion
2 to 4 tbsp good quality curry powder
1/2 to 1 tbsp paprika
1 bottle ketchup
½ pint water

Sauté the onion in the margarine or oil until it is transparent (DO NOT BROWN). Add curry powder and paprika to onions and quickly sauté just to bring out the flavor, then add the ketchup and water. Simmer uncovered until the sauce is the thickness you desire. Taste and adjust seasonings if desired.

Serve over Bratwurst with an extra sprinkling of curry powder

johnfb wrote:Pork and Chorizo by Georgebaker
Thread
http://forum.sausagemaking.org/viewtopic.php?t=3241


Hi
500gm Pork
50gm Choritzo
50gm breadcrumbs
5 ice cube

Chop choritzo add to minced pork, mix, stuff

My OH thought they were about the best yet, I though some salt and pepper would have been an improvement

George

OK guys I have been making sausages for about a year now here in Thailand, which is about 33 degrees C most of the time. They turn out just fine except for one major problem, I can not get a smooth texture. Reading this thread it would appear that the mix should be very cold? I seem to remember that the sausage has to go through a process of emulsification (or something like that) to get the right texture. Mine are more like burger mix in a skin no matter how finely I mince it. Any help would be appreciated.

BTW I will be having a go at the above recipes they look great!!