www.sausagemaking.org

So I can find lots of recipes for breakfast sausage, but none of them look to reproduce the true cheap-ass breakfast sausage texture. They all contain too much meat. So at the risk of being completely retrograde, how do I pin down the cheap-ass texture to complement the breakfast sausage taste?

Gristle, sinew, and loads of fat?

Or, Soya protein isolate and a load of water, maybe? Or, here's the logic and spec I used to 'clone' a 'low-meat' supermarket offering:

viewtopic.php?f=1&p=79771#p79771

Saucisson recreated a low meat supermarket one; I can't find the post for 'love nor money' though.

Phil

Phosphates and soy! Yuck!
And lots of fat!


~Martin

Perhaps it should be a forum 'challenge'.

There's no doubt that producing a good sausage isn't easy, but it's easier if you're not constrained by budget.

I have to (grudgingly) commend commercial producers for what they sell at the lower end of the market: the, so called rubbish, often seems better crafted than some at the higher end of the scale.

Now, none of us can compete on price with the 'big boys', but how about posting the specs you would use if you had to produce a 'Basics', 'Smartprice', or 'Everyday' product. (For non UK members, those are the names of the cheapest 'own brand' products of the 3 major UK supermarkets).

No prizes, but we may all learn a lot along the way...

Phil

I saved a bag of white trim -- connective tissue and soft fat, glands, minimal muscle -- but seem to have misplaced it. The object was going to be a batch of summer camp style cheapos. For some reason, they always weep red grease/oil when cooked.

Challenge on. I'm getting a small nozzle next week and I'll try to find more white trim. I'll price it at supermarket costs.

Shouldn't we have a constraining budget before we start?
Inputs limited to retail establishments!?
Limited number of fillers and binders!? (I don't use any.)

~Martin

No sawdust. No melamine. Inspected meat, retail or not.

~Martin

Is horse kosher?

wheels wrote:
Saucisson recreated a low meat supermarket one; I can't find the post for 'love nor money' though.

Phil

I had a look too, no luck I'll keep looking...

Snags wrote:Is horse kosher?

Technically, no, but neither is camel.

saucisson wrote:

wheels wrote:
Saucisson recreated a low meat supermarket one; I can't find the post for 'love nor money' though.

Phil

I had a look too, no luck I'll keep looking...

Was this it ?

viewtopic.php?f=1&t=9067&hilit=rileys

It must predate the thread that you link to as, in that thread, is this:

saucisson wrote:

wheels wrote:Dave

IIRC didn't you have a play with a supermarket cheepo sausage clone before?

Phil

Yes, Sainsbury's own brand if I remember correctly. Didn't make it there today Jim, but I may get a chance over the weekend.

IIRC Dave actually priced his etc.

Phil

I suspect that what you know as cheap-ass breakfast sausage in BC or the UK, and what I know as cheap-ass breakfast sausage in the southern US, are vastly different products.