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Hi, new member, about to start making sausages when the nozzles for my kenwood mincer arrive.

I'm looking forward to trying this recipe out and just wanted to know if breadcrumbs are expected to be fresh or dried? I keep leftover homemade bread and dry it out then blitz to breadcrumbs which are then stored in an airtight container. Obviously these would absorb more water than fresh breadcrumbs so wanted to check before trying this out.

Thanks,

Justin.

Hi - welcome.

Dried from well cooked home-made bread are ideal.

Phil

Thanks Phil.

Do these freeze well? I'm thinking of making enough to freeze a couple of batches as there's only 2 of us and we only really eat sausages for weekend breakfast.

If they do, should you let them rest for a while before putting them in the freezer?

Thanks,

Justin.

When I freeze sausages, I start with thoroughly cold, refrigerated sausages. I put them in the freezer, to par-freeze; that is, I put them in the freezer, unwrapped, long enough for them to stiffen some and hold their shape while I vacuum-seal them. I vacuum-seal them in meal portions, labelled and dated, and freeze them through. They do just fine.

Thanks for that, good to know.

Just made some of these as my first ever sausage, details are here:

http://forum.sausagemaking.org/viewtopi ... 5050#85050

Fantastic recipe and one of the best sausages I've ever had. That's the sausagemeat anyway, the first of the sausages is being fried tomorrow morning for breakfast, they're in the fridge resting till then.

Cheers,

Justin.

wheels wrote:Oddley's adaption of a Lincolnshire recipe is one of my regulars - but all his recipes are well researched and developed. Try his burger mix - it persuaded me that my 'meat, salt and pepper is enough' approach was wrong.

Phil

Where do I find Mr Oddley's burger mix please?

Here ya go Jonnie, I think this is what Wheels is referring to


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.

Thanks Dan. With the current 'street food' craze in the UK I feel almost guilty every time I tell people how good Oddley's Burgers are.
I defy anyone to say that they're not superb!

Phil

Hope this works.

I have made an excel calculator for the cumberland recipe in this thread. I have checked it & I think it's correct but if anyone spots any errors let me know & I will try & correct.

https://www.dropbox.com/s/grkf0k766c4ap0g/Cumberland%20Calculator%20Locked.xls

Unfortunatly you will need to have excel on your computer to be able to use this.

Conrad

If it's for the recipe in the first post I'm afraid it may be wrong.

A quick look at your calculator shows 123gm water for 1kg meat. The recipe has the water at 10% of the meat's weight so it should be 100gm.

HTH

Phil

Thanks for that Phil, you know what its like once you make a mistake you just can't see it untill someone points it out. The same error was right through the calculator, now corrected I hope.

Conrad

Tried these today, first time stuffing sausages so it was very exciting for me. Hands were messy so only took the final money shot, think I did really well! My aunt lives in Cumbria and always raves about the Cumberland she buys (the official supplier of the queen, ooooh, lol) and I think she would be proud of these. Had a little sample for seasoning before stuffing, yum! Thanks for the recipe!