by sevorg » Fri Sep 22, 2017 8:00 pm
Pork & leek update.
Recipe was loosely based on the Thurlaston.
Pork with 20% fat
Leek 12%
Rusk 8.5%
Water 8.5%
Seasoning 2.5%
Seasoning: Sufficient for 3.2kg meat
Salt 60g
Black pepper 5g
White pepper 7%
Mace 3g
Sage 2g
Ginger 2g
Leeks were chopped 5mm ish and sweated to soften them before adding to the mix.
We had a lot of testers round and bunged these into some home-made rolls. Everyone thought they were an excellent sausage but could have taken even more leek as it was only just discernable over the seasoning. If I had to guess at the changes for the next batch I'd increase the precooked leek content to 20% and possibly scale back the sage and pepper to 70% to give the leek a chance to shine through.