Your recipe was an absolute winner!!! I used some fresh sage, dried apples and reduced apple juice, just like you state. We had a BBQ last night and those sausages were the first to be gone. I did not even get any for my freezer.
I used lamb casings and made chipolatas. I think people enjoy that size of sausage because it does not fill them up after just the one�two�three sausages. I also amended your recipe as I used 4gr pepper and about 100gr of dried apples. Initially I thought that they were too peppery, but everyone disagreed (beer was involved).
For my personal taste I thought that these sausages were a little too soft. I would have liked them with a little more bite. Again, all those that tried them disagreed. However, if I would have increased the amount of rusk, would the sausage turned out firmer? It might also have been because the mixture was a little too warm during the whole production process. Anyhow, everyone enjoyed them, which is the main thing.
Thanks for that!
By the way, I am working on translating the recipes from ABZ Spiez, just to keep you all up to date.
welsh wizard wrote:Hi Griselda
Ref herbs I suppose I really do look at what is growing and use that. Out of preference I would use some sage & thyme or parsley. However I have used all sorts in the past with different results. I once used fennel - I didnt think much to that.
As a pork and cider sausage I look toward herbs that go with pork as in pork stuffing herbs - this usualy works for me.
Remember though dried herbs are twice as powerful as fresh herbs.
Cheers WW