Cambridgeshire Sausage

[johnfb]

Hi All
Can anyone tell me anything about Cambridgeshire Sausages.
What it tastes like or what is is near to in taste.
Whats in it...etc

thanks
John

[saucisson]

http://www.sausagelinks.co.uk/producers_sow.asp?id=70

or:

http://www.greatbritishkitchen.co.uk/rc_cambs.htm (4th paragraph)

so Powters Newmarket scrapes in as Cambridgeshire:

http://www.powters.co.uk/product-index.html

Dave

[johnfb]

Thanks Dave,
Next question....anyone got a recipe...

[saucisson]

What do you want, blood?

Best I can offer, is you may need to cheat :

http://www.scobiesdirect.com/ItemInfo.a ... RIDGESHIRE

Unfortunately the ingredients declaration which lists the ingredients in order of max content is blank, so you may have to order some to find out.

Dave

[lemonD]

Dave,
I had the same problem with firefox, scobies doesn't like it very much, try here John http://www.scobiesdirect.com/PDF%20Specs/WebTemp/SE22030.pdf
but it still doesn't give much away.

LD

[saucisson]

Thanks LD, it's a start anyway. We have a suggestion of ginger and nutmeg from the Essex pig company to add into the melting pot, but that may be as much as we get on this one.

With Nafe's lost family recipe we managed to track down a family butcher that may have taken a recipe with them when they emigrated to New Zealand in 1910. They are trading there today, but the trail went cold as they won't reply to emails It's an interesting story but you will have to ask Nafe if I can print the findings here.

Dave

[Oddley]

Here is one, can't recommend it because I have not tried it. I can't even make my own up because sadly, I have never tried Cambridge sausage.

CAMBRIDGE SAUSAGE
This makes a nice breakfast sausage: Take 12 pounds of lean and 6 pounds of fat
pork, cut it into small pieces and rub well into it 9 ounces of prepared sausage
seasoning, pass through the mincing machine, then mix into it 3 pounds of scalded
rice, 2 pounds of cracker meal. Place the whole then into the filler, fill
into sheep casings, link up and use.

PORK SAUSAGE SEASONING
Thoroughly mix together, then keep in tight covered tins, 9 pounds table
salt, 6 pounds pure ground white pepper, 1/2 pound each of ground mace, ground
nutmeg, and rubbed sage leaves, 1 ounce each of ground cloves, ginger and
rubbed basil, and 1/2 oz. of cayenne pepper.

http://forum.sausagemaking.org/viewtopi ... =cambridge
http://www.geocities.com/Heartland/Vill ... usage.html

[johnfb]

What do you want, blood?

Best I can offer, is you may need to cheat :

http://www.scobiesdirect.com/ItemInfo.a ... RIDGESHIRE

Unfortunately the ingredients declaration which lists the ingredients in order of max content is blank, so you may have to order some to find out.

Dave

There's blood in it?..........



Thanks Oddley...again...I must try to break this down to a normal amount os seasoning.

[Oddley]

No need I have done it for myself, so here it is:

Cambridge Sausage

1 Kg Sausage

50.9284 % - 509 g - Lean Pork
25.4642 % - 255 g - Fat Pork,
12.7321 % - 127 g - Scalded Rice
8.4881 % - 85 g - Cracker Meal
2.3873 % - 24 g - Sausage Seasoning

Pork Sausage Seasoning
53.8318 % - 12.9 g table salt,
35.8879 % - 8.6 g ground white pepper,
2.9907 % - 0.7 g ground mace,
2.9907 % - 0.7 g ground nutmeg
2.9907 % - 0.7 g rubbed sage leaves,
0.3738 % - 0.09 g ground cloves,
0.3738 % - 0.09 g ground ginger
0.3738 % - 0.09 g rubbed basil
0.1869 % - 0.04 g cayenne pepper.

Cut meat it into small pieces and rub well into it seasoning, pass through the mincing machine, then mix into it the scalded rice and cracker meal. Place the whole then into the filler, fill into sheep casings, link up and use.

Cracker Meal

Packaged, crushed crackers used for topping casseroles and baked vegetables, or for breading meats or fish. You can make your own by putting saltine crackers in a heavy plastic bag and rolling them with a rolling pin OR place crackers in a food processor and process until crumbly.

http://www.gourmetsleuth.com/equivalent ... =C&tid=451

For scalded rice see: http://forum.sausagemaking.org/viewtopi ... =2690#2690

[johnfb]

No need I have done it for myself, so here it is:

Cambridge Sausage

1 Kg Sausage

50.9284 % - 509 g - Lean Pork
25.4642 % - 255 g - Fat Pork,
12.7321 % - 127 g - Scalded Rice
8.4881 % - 85 g - Cracker Meal
2.3873 % - 24 g - Sausage Seasoning

Pork Sausage Seasoning
53.8318 % - 12.9 g table salt,
35.8879 % - 8.6 g ground white pepper,
2.9907 % - 0.7 g ground mace,
2.9907 % - 0.7 g ground nutmeg
2.9907 % - 0.7 g rubbed sage leaves,
0.3738 % - 0.09 g ground cloves,
0.3738 % - 0.09 g ground ginger
0.3738 % - 0.09 g rubbed basil
0.1869 % - 0.04 g cayenne pepper.

Cut meat it into small pieces and rub well into it seasoning, pass through the mincing machine, then mix into it the scalded rice and cracker meal. Place the whole then into the filler, fill into sheep casings, link up and use.

For scalded rice see: http://forum.sausagemaking.org/viewtopi ... =2690#2690

Thanks Oddley...what about rusk or breadcrumbs instead of scalded rice...

[Oddley]

Rice is traditional in Cambridge sausage. As always everyone makes up their own mind...

[johnfb]

The rice seems a lot of hassle...I think I will stick with the rusk/breadcrumbs.