www.sausagemaking.org

Posted: **Wed Sep 05, 2007 6:43 am**

Hi All
Having trawled through the section here, and surfed the web, seemingly, for months on end, I have seen lots and lots of different recipes, even some for the same sausage but with different weights and percentages.
As a newbie (relatively) to all this, can I invite you all to add your personal FAVOURITE sausage recipe to this new topic...no opinions or extra postings if you don't mind, just a full and bursting to the brim section on what all you guys consider to be the best sausage you have made and its individual breakdown.
I think it would make an interesting topic for all of us just to have one part of this forum with no comments just pure fabulous recipes from everyone.
Come on...part with that secret recipe :lol:

Posted: **Wed Sep 05, 2007 11:27 am**

Ok...I'll start

Sorry if this belongs to anyone but it is a good one...

Louisiana Sausage

5 lbs. medium ground pork butt
1 1/2 tsp. cayenne
1 1/2 tsp. chilli pepper
5 tsp. salt
1 large minced onion
2 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. allspice
1-cup cold-water
2 tsp. thyme

mince either once or twice for prefered texture and fill into hog casing and link to required size. I prefer to poach each link for about 10 mins in water/beer mixture and then fry or freeze as needed.

Posted: **Wed Sep 05, 2007 12:27 pm**

One of my favorites atm.

Gloucester Pork Sausage

Pork 80% vl
Of meat
10 % Breadcrumbs
10 % Iced Water
1.88 % Spice Mix

Spice Mix

79.7826 % Salt
5.5449 % Black Pepper
4.4359 % Nutmeg
5.5449 % Sage
3.412 % Thyme
1.2797 % Marjoram

Usage weight 18.8 g/Kg or 1.88 %

Method

Keep all meats cold. Mince pork once through a 8 mm plate then mince again once through a 4.5mm plate. Mix Pork, water and all spices for about 2 min's in a mixer, or by hand about 5 min's, or until texture changes to slightly sticky, kneeding like bread. Then add the breadcrumbs (3 day old bread crumbed in a food processor) or rusk and mix until well distributed. Stuff hogs casings. Leave in the bottom of fridge overnight to bloom. Eat within 3 days or freeze.

Posted: **Wed Sep 05, 2007 1:38 pm**

My favourites! Thankyou Oddley, I hoped I could thank you in person.....well u know on forum, glad to see you are back!

Nafe

Chilli Willies

Sausage Meat

488 gm Minced Lean Beef Minced through 3/8 Plate
228 gm 60/40 Lean Fat Pork Belly Minced through 3/8 Plate
30 gm breadcrumbs
90 gm Chili Paste (See Below)
3 gm pepper
6 gm Salt

Chili Paste

215 gm Finely chopped onion
100 gm Tomato Puree
2 Minced Cloves garlic
2 Skinned Red Chilies
4 gm Cumin Seed powder
4 Tbs Light Olive Oil

Method

To make the chili paste skin the red chilies by holding them over the gas until they are blackened put them into a sealed plastic bag for five minutes the skin should then rub off easily. meanwhile in a frying pan fry the onions in 2 tablespoons of olive oil until caramelised. This will add sweetness to the paste. Add the garlic and chopped chili to the pan and fry for 1 minute do not brown. then add the cumin seed powder fry gently for 2 minutes to release the oils. now add the tomato puree and fry gently for a further five minutes. When cooled slightly put into a blender with the remaining olive oil and blend until smooth. You can also use a mortar and pestle to accomplish this.

To make sausages make sure your meat is cold at all times (between 1 - 4 deg C) slice the meat across the grain to easily fit the mincer then mince on the 3/8 in plate. Now massage all the ingredients into the meat. Fill the skins and link. Place in the bottom of the fridge overnight to mature.

From the grat man.....oddley!

Posted: **Wed Sep 05, 2007 7:09 pm**

Oddley - what do you use for breadcrumbs? Rusk, or actual bread?

Posted: **Wed Sep 05, 2007 7:19 pm**

Stale bread, put through a food processor then cooked in the oven for 10-15 min's to kill any yeasts, moulds, etc.

Cheers Nafe.

Posted: **Thu Sep 06, 2007 11:06 am**

Gloucester and Lincolnshire seem to be the staple with us, but I often make Len Poli's recipe for Toulouse sausages:-

4lb pork shoulder
8oz belly pork
125ml dry white wine
4 tsps salt
4 tsps sugar
1 and a half tsps ground white pepper
1 tsp garlic (dried is convenient, and mixes in well)
three quarters tsp nutmeg

Cut the pork into cubes and partially freeze. Grind, using a 3/8" or 10mm diameter plate. The meat should have the appearance of hand cut meat and fat.
Combine the meat and fat with the rest of the ingredients, mix well.
Stuff the casings loosely, twist into 5" long sausages.
Bloom overnight in the fridge. Keep refrigerated up to four days or vac pack and freeze.

I must admit I cut the salt by half, 4tsps for this quantity is too much for me. I often stuff them into sheeps casings to make the long thin French type saucisse. Sometimes I chuck in a handful of various herbs to ring the changes, that can be nice. This is a meaty sausage, no rusk, makes a great sausage casserole, barbecues well too.

Cheers

Jen

Posted: **Thu Sep 06, 2007 12:01 pm**

Pork and Roast Sweet Pepper

I made this last week for the farmers market and although I thought I would not sell them too well, I wanted to ring the changes. Anyway it transpired out of all the sausages I have made these have been the most well recieved and orders have been requested. The following is an approxinmate measurement but it is there or there about.

5kg pork shoulder double minced
7 sweet peppers different colours
8oz pin head rusk
8oz water
5 teaspoons of onion powder
50g salt
10g black pepper
herbs from the garden (sorry I cant remember exactly what I used but it would mainly have been parsley, rosemary and thyme)

Chop peppers into fine dice and roast in oven with olive oil for c20m @ 150. Leave to go cold. Once cold mix all ingredients together and stuff into casings.

Simple but the pepper does come through.......

Cheers WW

Posted: **Thu Sep 06, 2007 1:22 pm**

Here's a handy one for those of you who want to make rusk. I copied this so cannot take credit.

For rusk if price is not too important an absorption figure of 1 to 1 ½ lbs of water per lb of rusk should be aimed at however, a ratio of 2:1 is frequently employed.

Recipe for an economy rusk follows

Rusk (Economy)

Ingredients
• 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
• 1/4 tspn (pinch) of salt
• 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below)
• 6 ½ - 8 ¾ fl oz (185 -250 ml) potable water

Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and
2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

Method
• Preheat oven to 450 °F (230 °C)
• Sieve the flour, salt and DOUBLE ACTION baking powder together.
• DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
• Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray
• Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
• Remove from the oven and using the tines of a fork split in half along its thickness
• Place back on tray with the opened faces upwards
• Return to oven
• Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
• Remove from oven and allow to cool on a wire rack.
• When cool using the large holes of a grater reduce to ⅛” (3 mm) particles.
• Store in airtight container and use as required.

Posted: **Thu Sep 06, 2007 3:13 pm**

Pork & Sun Dried Tomatoes

80% Pork
6.5% Rusk
11 % Water
2.5% standard seasoning - salt, pepper, mace, corainder, sage

Mix as usual.

On top of this 100% I added

2% sun dried tomatoes, finely chopped
2% Red Pepper Sauce - finely chopped red pepper, finely chopped onion, red wine vinegar. Cook gently to soften peppers and onion and cool
Fresh Basil, finely chopped

Mix these 3 through sausage mix and stuff.

harterz

Posted: **Tue Sep 11, 2007 1:30 pm**

Here's some new ones that I must say raised an eyebrow.
These are not mine and I hope the authors don't mind me putting them up here for the world to see.
By way of thanks I attached their web address for you all to visit.

Basic Sausage Recipe
(from Charles Reavis' "Home Sausage Making")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
1½ tsp salt
¾ tsp finely ground black pepper
½ tsp dried thyme
1½ tsp dried sage
¾ tsp sugar
½ tsp sweet paprika powder

Kangaroo Bush Tucker Sausage
1.3 kg pork belly
600 g ice (to offset the dryness of the kangaroo)
80 g bush tomato
1½ tsp mountain pepper
7 tsp salt
3½ tsp pepper
2 tsp thyme
7 tsp sage
5 gloves garlic

TJ Buffalo adds: The original recipe, which was on Greg Metha's earlier web page some time ago, also included the following:

4.8 kg roo roast

(aka kangaroo roast)

Can't have kangaroo sausage without the kangaroo roast, can we?

Hmmm, I wonder what bush tomato and mountain pepper are?

Larp Moo Sausage
(adapted from Charmaine Solomon's "Thai Cookbook")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
4 finely chopped lemongrass stalks
4 finely chopped kaffir lime leaves
12 tbsp finely chopped coriander leaves
12 tbsp finely chopped mint leaves
8 tbsp finely chopped spring onions
8 tbsp lime juice 4 tbsp fish sauce 2 tsp chilli powder

http://sausagecraft.info/

Posted: **Mon Sep 17, 2007 10:09 am**

This is a superb paste that I use to marinate meat before cooking.
It is very fiery and has that 3 second after burn that really catches you off guard.
Use as you choose but I would be sparing with it.

50 grms dried chillies
4 tablespoons of coriander seeds
2 tablespoons of Cumin seeds
Salt
Pepper
400ml Olive oil

Soak the dried chillies in boiling water for 5 mins and when soft put into a food processor. Toast the Coriander and Cumin seeds and crush or grind to a rough powder. Put into the processor with Chillies and add salt and pepper to taste. Add the Olive oil and blitz until you have a consistency of grain mustard or smoother if you like.
Use to marinade steak, lamb, chicken or pork before cooking.
Absolutely gorgeous.

Might be interesting to add some of this to twice ground pork before stuffing into casings.

Posted: **Fri Jan 25, 2008 11:45 am**

In an effort to keep one small section with just recipes in it I will try to add any new recipes I see in the forum in this part for handiness. I hope nobody minds if I re-post their blend here andof course I will credit them with each recipe...if anyone objects I will stop straight away

So here goes

Posted: **Fri Jan 25, 2008 11:46 am**

Pork and Apple from Welsh Wizard

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3213.

Hi Oddley

I totally agree. If you cant taste the apple, they are not pork and apple.

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...........

Cheers WW
_________________
Only those who go too far know how far they can go TSE

Posted: **Fri Jan 25, 2008 11:48 am**

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

www.sausagemaking.org

Recipe suggestions only

Recipe suggestions only

Len Poli's Toulouse sausages

Rusk

Harissa Paste

Pork and Apple from Welsh Wizard

Pork and Chorizo by Georgebaker