www.sausagemaking.org

I have not scaled this but about there should be right;

1.6kg Shoulder skin on
0.8kg Belly skin on

Cut off skin and boil in water till tender. Mince on finest setting and add to mix.

2.5 tsp sea salt crushed
2.5 tsp black pepper
3 tsp dried sage
1 tsp grated nutmeg
0.5 tsp mace
1 tsp oregano
200ml cold water
squirt tom puree
0.5 tsp celary salt
4oz fresh white breadcrumbs

Mince the belly on medium
Mince the shoulder on large

Then mince all together on medium for a final time to get a mixed texture.

Well 36 views, does anyone have any comments good or bad?

It's an interesting sausage.

Can it be likened to any particular type? Lincolnshire, Cumberland etc? Does the tomato come through in the flavour?

If you omit the squirt tom puree and 0.5 tsp celary salt it would be similar to a good breakfast sausage.
My only query is the salt level...is it supposed to be the same as the pepper???
John

It must be making nearly 3kg of sausage meat so the salt is probably Ok, looks nice to me

Dave

The salt looked low to me at roughly 0.6%, that's not taking into account the salt content of the celery salt though, which would up it a bit.

I'm a little worried about denying myself pork scratchings, by adding the skin though, I could end up wasting away!

Phil

Salt seems low to the taste. I would say that generally it seems balanced with no strong flavours coming through just a porkyness and full balance of everything.

You could in fact add more spice or herb if you wanted stronger.

In general not sure what type it really follows but I thought I was rather nice and good also for burgers or meatloaf.

I think that it might be better with an egg for binding as well if you want.