Chip Shop Bangers recipe wanted Please

[sausagemaker]

Hi Oddley

In answer to your first question, superphos is a blended phosphate & the wheat flour would be either a carrier or bulking agent, the soya would be used as a water retainer as it will soak up to 5 times its weight in water.
We get the similar results by adding E450 which is a diphosphate to the seasoning to give a maximum of 0.4% in finished product although this can be doubled.
This chemical has the ability to move the pH of the meat to enable it to hold on to water & therefore give a more succulent product or cheaper dependant on your slant.
This would not soak up as much water so if this was required we would advise the use of soya or filler in the recipe.
From my own personnel experience I would not use soya in this manner as it is best used to emulsify the fat not the water, however the soya does need to be re-hydrated before is can work so in effect it is also taking care of some of the extra water although this is not its function.

Regards
Sausagemaker

[Fallow Buck]

Personally I think 65% meat in a sausage is borderline at best but 42% is just taking the Michael... So yes let's stem the flow of fillers in our sausages because although they get the job done and fill a space, we should encourage more meat (locally produced if possible) into these products. Only in this way can we have long term health.

FB

[pokerpete]

Personally I think 65% meat in a sausage is borderline at best but 42% is just taking the Michael... So yes let's stem the flow of fillers in our sausages because although they get the job done and fill a space, we should encourage more meat (locally produced if possible) into these products. Only in this way can we have long term health.

FB

While I do agree with about percentagies, the thread seems to about emulating a cheap home made sausage vis a vis, and to compare with the products available in the supermarkets, and catering establishments.
Although members of this forum do make a decent sausage, the problem lies in the financial cost of making a similar product without some very expensive plant.
These high speed bowl cutters emulsify a mix, and even a small one can cost more than your car, and that is without the rest of the equipment.

[breaddrink]

I'm nearly always into emulating rather than improving the quality of a recipe first (so I know where you're coming from), in many ways so I understand how it's working at all in the first place in order to improve if need be...It's the stabbing in the dark frustrates me.
You may remember my frustrating lamb doner leg recipe hunt.
Don't CARE if you can improve the quality. I want to know how to emulate

Cheap pork sausages are a very good example of this because generaly they do taste very nice and yet are complete junk by almost anyones standards.
They're juicy and meaty and have a texture seemingly difficult to obtain in a home made recipe.

From my (admittedly limited) experiences, bread/rusk based fillers seem to do little other than soften the mix and prevent a dry dull sausage and carry some fat and flavour with it...But they still don't bring about that almost glutinous meaty sausage texture you can find in the next to nothing English pork sausages.

Apart from unknown chemicals and no doubt levels of fat way above the 30 percent I use, I do kind of wonder if they aren't adding a fairly high percentage of connective tissue (meat from pork jowls, feet, etc) to help get things really geling together at no extra cost to them.
It's not a thought many like, but cheaper bony/cartilage filled cuts do carry tremendous flavour and I do seem to recall seeing some commercial recipes pasted up on this forum that list various parts of the pig to be used that most of us wouldn't want to use and can't get even if we did.

As for me, I'm fairly happy with my spice mixture for my generic bowyers sausages (you're welcome to it if you want it - it's nothing inspired...just my own levels of spices most use) and the taste isn't too far astray, but the missing quality is the texture every time.
That said I also don't ever have to pause mid sausage with ones from my recipe because I've bitten into a chunk of something unidentifiable that's as hard as a rock, and indeed possibly actually a rock.

Rob.

[porker]

Hi Folks,

I think most people knew where I was coming from even if I didn't perhaps explain myself too clearly...It was the flavour of the cheapo that I was trying to copy...I wondered if there was some flavouring that they were using that we wouldn't and if I could use natural herbs & spices to get the same only better result.

There have been a few recipes mentioned that I will try, perhaps my palate isn't just as adventurous as some on here! even though I do enjoy the sound of quite a few of Francos mixes.

Thanks meantime, and keep any ideas flowing

Best Regards,

[porker]

breaddrink,

Sorry but have you posted your recipe...I would like to get a look at it too if possible, Thanks.

Best Regards,

[Oddley]

Hi Porker, don't know if you are still looking for a commercial economy sausage. But here is one originally posted by Parson Snows. Here.

You asked for a standard UK style sausage recipe. However, as there are over 400 regularly prepared styles of sausage made throughout the UK I have posted one that I feel is reasonably easy to make. Adjust the quantities as required, definitely if you’ll be using a food processor in place of the bowl chopper.

London Trade Sausage (Pork Sausage) 67% meat content w/approx 27% fat
Ingredients
• 12 lbs lean pork (such as 95 vl pork shoulder, butt or loin)
• 3 lbs hard pork backfat
• 3 lb pinhead rusk (white 1/8 inch ,3mm dia)
Note: Rusk recipe previously posted or purchase some
• 4 lbs water (iced) - approximately 3 ⅓ pints (Imperial)
• ½ lb soya flour (70 %)

Seasoning
• 6 oz salt
• 1 ½ oz ground/powdered white pepper
• 1 oz ground/powdered mace
• ½ oz ground/powdered ginger
• 1 ½ oz ground/powdered sage

Method
1) Place the rusk in the water and set aside allowing for the rusk to take up the water. Note: Ratio of 1 1½ : 1 (water to rusk) used
2) Prepare lean meat, and pass through the mincer (3/8 inch, 10 mm plate)
3) Cube the fat (1/2 inch, 12 mm) and set aside
4) Place the lean meat into the bowl chopper/silent cutter
5) Add the seasonings, soaked rusk, and finally the cubed fat.
6) Continue chopping until the desired texture/consistency is achieved. In London, as in Scotland, a fairly fine texture is preferred.
7) Fill into narrow-medium hog casings (32-35 mm)
8) Link at eight to the pound.
9) Allow to dry for approximately 20 minutes then store in fridge or freeze.

Hope that this is some use to you

Kind regards

Parson Snows

One tip, if you make this add more water if it seems at all dry.

[vinner]

Hi, Oddley, thanks for the recipe. Since rusk is not readily available on this side of the big drink, do you think Japanese panko bread crumbs would work equally well? They seem to be the same size that Parson describes his rusk. 3 Lbs would be a large bulk volume, though (I am guessing 6 litres), as they are so light weight.

[Oddley]

Hi vinner, I make my own bread so have loads of stale bread which I make into breadcrumbs and freeze. That's why I use breadcrumbs in my sausages instead of rusk.

I have never seen Japanese panko bread so I really can't advise you. What I can say is when I made this recipe it came out very dry, that's why the tip to Porker. Have to say though the taste was good, it was just the texture.. When I made it, I had a long list of recipes to try, so never got round to adjusting the recipe. I'm afraid I'm going to have to leave that to you guys. So if you do adjust it, and it comes out nice, please post the adjusted recipe.

[porker]

Sorry Oddley, just reading over this and didn't realise I had not thanked you for your reply...

I have now a few recipes to try...waiting for a quiet time to get my head round them...

[porker]

Where does the time go? Been over a year from this thread was started.

I haven't tried all the ideas mentioned as this one done the trick, and I haven't really had time to experiment, just knock out 5 - 6 kg at a time, and dish out to family and friends.

I am using belly pork with rind off... and no further fat added.

12g sea salt / Kilo pork
2g mace
2g nutmeg
1g white pepper
1g black pepper

7.5% rusk

organic chicken stock as required


This is my standard everyday sausage, it is a huge success and eats well cold, its not overly spicy and flavour is very good, similar to cheapo brands, but with all the goodness of homemade ones. (edit: I also added 1 heaped teaspoon of dextrose / 5kg pork). I do intend to try Oddley's suggestion, the one by Parson Snows, perhaps next time I get a break!


Best Regards