thaisausage wrote:Thanks everyone. As you may guess, I live in Thailand and pork prices are weird. Apart from the rubbish, shoulder/leg is the cheapest cut at about 1.5 quid a kilo. loin/belly and filet is about 2.5 pr kg - skin removed. fat is about 1 quid a kg. I already make sausages and make stock to add. Sausage recipe is 4kg pork shoulder, 300 g breadcrumbs (cant get rusk here) 1.2kg fat 400cc stock and of course seasoning. is that a reasonable ratio for burger? what seasoning/herbs would you add?
My feeling is that the breadcrumbs are too high (others might disagree) and give it a bread taste. I would go with 44 gm per kg meat & fat ( 4kg +1.2kg = 5.2kg x 44 = 228.8gm round it up to 230gm)
Users browsing this forum: No registered users and 1 guest