Oddley, reminded us that
The following is my absolute favourite recipe for sausages. These are as good imho as any sausages I have tasted. I normally only add 5% breadcrumbs and the same weight in water. I normally mince twice on the 4.5mm plate. This variation was originally posted by sausagemaker
Sausagemaker wrote:
Lincolnshire Style Sausage, 2 Kg mix
1.000g Pork Shoulder
500g Pork Belly
270g Water (Chilled)
180g Rusk / Breadcrumb
50g Seasoning
Lincolnshire Sausage Seasoning
(Adapted from a Recipe supplied by Parson Snows 2005)
50g Salt
5g White Pepper
5g Black Pepper
5g Nutmeg
2g Mace
3g Ginger
1g Allspice
15g Dried sage
14g Corn flour
Mix above together until even in colour.
Preparation
1. Chill all meats well, 2 � 3 Hours
2. Chill the water in the refrigerator
3. Dice meats to fit Mincer Throat � return to refrigerator until ready to start
4. Weigh up the seasoning as above & weigh out the 50grm required
(Keep the rest in a screw top jar)
5. Weight up rusk or bread crumb � put to one side
Method
1. Mince the meats through the blade of your choice (Course or fine)
2. Add meats to the bowl & fit onto the mixer with the K beater
3. Start the mixer on slow speed and add the seasoning
4. Add the chilled water and continue mixing on slow for the water to absorb this should take no more than 20 seconds.
5. Turn the mixer up to speed 4 and mix vigorously until the meat mixture looks sticky, Again about 30 � 40 seconds
(this is myosin the protein that sticks the sausage together & gives texture, rather like the gluten in bread)
6. Add rusk or bread crumb & mix well in
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into suitable casings,
9. Allow standing overnight to Bloom (Flavour Development).
and I don't know if this is published anywhere else?
George
