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Today I cooked off some of my Luxury Pork & Stilton sausages , then wrapped them in (uncooked) Dry Cured Bacon placed them stood upright in a small Kilner Jar ( fat of the bacon uppermost ) and then topped up the Jars with a good quality dripping .

If I say so myself they look "fantastic" , they will now be going under the Christmas Tree's in the homes of my friends and relatives.

Regards

Fatman

Hi Oddley

I just added 1lb of crumbled Stilton to 15lbs of pork sausage meat mix together and stuffed using hog casings.The bacon was my own too, I used green bacon.The dripping I had rendered down using the fats from the pigs that I have used previously.

I must say this was a very easy thing to put together and the results look great, obviously it will be after Christmas before I get any response.

Regards

Fatman

Fatman

Other combinations/options that go together well are

1) Pork, Stilton and Port (6 %)
2) Pork, Stilton and Spinach (9 %)

For commercial recipes it is common practice to use 7 % Stilton Cheese, you are just a little bit shy of this (6.25 %).

hope that this is of some use to you

kind regards

Parson Snows

P Snows & Oddley

Thank's for the ratio's , I consider myself lucky it was a pure guess on my part.

I placed a stainless bowl over a pan of boiling water , with the dripping in the bowl melting slowly like you would chocolate.

The dripping acts as a seal and gives you an appx shelf life of 3 months without having to refridgerate. But they won't be any danger they will last that long!!!!

Regards

Fatman

Hi

I have just made up the stilton recipe adding 70 grams of Stilton to 1KG of pork and added 30 grams of pre softened leek ie in the 7% and 3% ratios as above, the paties are bland and tasteless should I be adding other seasonings etc, or have you got a step by step recipe.

I am also making some pork, cider and apricot sausages for a BBQ tommorrow the paties are tasty but I will post the results from the unsuspecting gunie pigs if the results are good.

Thanks in advance

Ian

I would add the Stilton and leek to a favourite sausage mix, or at least add seasonings to the mix,

As the Stilton may be quite salty, maybe start with 10g salt and 2g pepper (plus any other herbs and spice of choice) to each 1kg of sausage-mix.

FWIW, personally, I'd use nearer 10% each of both Stilton and Leek.

HTH

Phil

Is a Kilner jar like what we here in the south call a Mason jar? (wait, I googled it... seems to be similar. We drink iced tea out of those things... crazy, huh?)

Yes, similar. It's whats used for 'bottling' (called canning elsewhere) things.

Phil

@Phil ~ I've actually wondered why we called it 'canning' here in the States when indeed it's a bottle (or, at least, more bottle than can, ya know?), so that's cool!

I guess it's 'cos the two systems are basically the same process.

Kilner jars can still be bought:

http://www.kilnerjar.co.uk/Range

...and a piece of useless info for UK members:

John Kilner (1792–1857), who invented the Kilner jar was Jeremy Clarkson's great-great-great grandfather.

Phil