www.sausagemaking.org

As promised, this is the recipe that I used yesterday, from the "Australasian Butchers Handbook 1912" I found it to be quite tasty with simple flavours.
Orginal recipe,
25lbs (11.34kg) Pork trim
3/4ozs (21.3g) Ground White Pepper
14ozs (397g) Salt
1/2ozs (14.2g) Nutmeg
1 quart (946ml) Water
My Conversion
Per 1kg Pork trim
1.9g Ground white pepper
35g of Salt (I did reduse this down to 18g per kg when I made them)
1.3g Nutmeg
83mls water
For safety I also used 1.2g per kg Kwikcure, this is an Australian cure use whatever you have at recomended rate.
Instruction
Mince the meat using a fine plate.
Mix all ingreadents together.
Fill into 32-35mm hog casing.
Allow skin to dry.
Smoke till golden brown in colour.
Cook to an internal temp of 66C.

Sounds like a great recipe...I did some old world style brats this week with a very similar spice mix.

"99 year old Frankfurt". I really doubt I could wait that long before eating them

AndyA wrote:"99 year old Frankfurt". I really doubt I could wait that long before eating them

They certainly didn't last that long once we started eating them more like 99 seconds each
Damo

What a pity your shop's in Adelaide and not here in QLD as I'd love to taste what you make. Maybe the next time I'm in SA I can drop in.

Nice to hear from you Wal,
Where I work now we don't make our own sausages and smallgoods, thats why I started making them at home. I enjoy doing it and wanted to keep my skills up.
It's sad to say but a lot of shops here in Adelaide don't make there own, the government regulations are that tight that it is very hard to make anything without a great deal of paperwork and government supervision.
Unfortunatly the few rogue operators have ruined it for everyone else
Damo

Damo the butcherman wrote:Nice to hear from you Wal,
Where I work now we don't make our own sausages and smallgoods, thats why I started making them at home. I enjoy doing it and wanted to keep my skills up.
It's sad to say but a lot of shops here in Adelaide don't make there own, the government regulations are that tight that it is very hard to make anything without a great deal of paperwork and government supervision.
Unfortunatly the few rogue operators have ruined it for everyone else
Damo

Yeah, it is sad that regs get in the way of making good food.

The smallgoods capital of Australia seems to be Tassie where every butcher makes their own snags/savs/german/smoked according to their own recipe and a lot of it is just superb. I'm suspecting that the Tas regulations are a bit more liberal

Hi,
Contrary to popular believe, Tasmania is a great State where almost the majority of policians have common sense.
So unheard of in other States of Australia and that is from a Queenslander like me.
Jan.
Brisbane.