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Hi All

Still being a newbie to making sausages, I want to try and make some Pork and stilton, I've got some Stilton in the freezer and some plain sausage mix.

What ammmount of stilton should I add to this and is there anything else you would reccomend I pit in.

Thanks

Mark

I would add no more than 25% stilton, and I'd cut back on the fat content of the meat as well, the milk fats will be more than enough. I would also recommend crumbling the cheese chilled into cold sausage mix just before stuffing to stop it from smearing.

They'd be nice with some chopped prunes as well, and/or a splash of port.

Hi Ando
There was a discussion about stilton and sausage here http://forum.sausagemaking.org/viewtopic.php?t=294
The last time I made some I added about 7.5% Stilton (crumbled in 1/4" chunks) and about 7% leeks and things came out good.

Thanks for the replys.

I'll give it a go tonight and let you know how they turn out.

Cheers

Mark.

Also, add black pudding and lime pickle.
Trust me, this makes an amazing sausage!!!!!

Hi

Made them up last night and today tried them and very nice they are, even if I do say so myself

Put 10% stilton in and Port instead of water. I left the stilton frozen and chopped it up with a knife and it made nice little chunks of stilton that explode flavour when you bite in to them!!


I also put half the ammount of Plain sausage mix into it because of the salt content in the Stilton and used only pork shoulder.

Along with these I did some Pork Apple and Cider, I put 250g of dried apple into 1kg of pork and used some Lands End Cider I got for my birthday. They also went down very nicely with the people at work who tried them today.

The last lot I did were Beef, I'm taking these to a Beef and Wiskey evening tonight, my Father-in-law is a councilor and throws an evening once a year to raise some money for the local council, anyway in these I put Salt, Pepper, Mustard powder, Mustard Seeds, cloves, bay leaves and sugar from a recipe I found on here and modified it, well left out the stuff I didn't have at home!! these tasted very nice and I'm looking forward to my first sausages going out and being tried by a large group of people.

Will let you know how they go down.

Cheers

Mark

Hi Mark, you don't sound like a newbie to me any more

Glad they went well.

Hi Mark and well done they all sound very scrummy. I make a good lot of pork and shropshire blue and have found the addition of chopped, pre cooked leek (sweated off in a little butter) makes a good combo.

Keep on keeping on

Cheers WW