Texture not right

[lucana]

Hi Jonty,

Congratulations, Irish sausage eh?? When you get a moment would you pass on the recipe.

If you like herby sausages, a good handul of fresh sage added to a basic sausage mix certainly does it for me.

Cheers

I got the recipe from this website http://www.stuffers.com Parson Snows put a link on this forum a while back. They have a PDF of lots of different sausage recipes that seem quite simple, the recipe i tried last night tasted ok but i am not the best judge yet (working on it though).
My main objective last night was to improve the texture and thanks to all the help i received here it worked fine - going to try some different spice mixes now until i find something more herby.

Sue

[Erikht]

What size plate do you use when you refer to 'coarsely minced'?

I think that would be medium. the holes in the plate are 7 mm across. I must admit that I like a bit of bite in a saussage. For to many years, the sausages I ate where made out of god knows what, probably vacumed up from the floor after the slaughtering was done. Now I like to recognice what I eat.

[TobyB]

Congratulations Sue. Pleased they worked this time and happy stuffing!

Now have you tried curing your own bacon yet.......?

[lucana]

Congratulations Sue. Pleased they worked this time and happy stuffing!

Now have you tried curing your own bacon yet.......?

Blimey Toby,

"Curing" you must be joking I am still at the stage when I think "curing" is what my partner requires after eating one of my sausages.

Sue

[TobyB]

its really easy... honest!

get some of franco's bacon cure and give it a go. I've only done it once (well in the process of doing my second batch as I type) and I can't see myself ever buying shop bought bacon again. Doing it yourself is fun, cheaper than buying it and really simple. Much easier than sausage making!

[lucana]

its really easy... honest!

get some of franco's bacon cure and give it a go. I've only done it once (well in the process of doing my second batch as I type) and I can't see myself ever buying shop bought bacon again. Doing it yourself is fun, cheaper than buying it and really simple. Much easier than sausage making!

Well if its easier than sausages I'm game for a laugh. I do like my bacon butties and as you are from my native county of Oxfordshire you must know what your talking about.

Cheers

Sue

[marcos]

hello sue im new to this forum as well been in spain for 14 years this site is a real treat for me and i wish id have found it sooner please find tips that i hope will help you ... herby sausages
400 g pork back fat 400g pork shoulder meat
150 grams rusk or 200 grams bread crumbs rusk is better
1 heaped teaspoon of the following
sea salt ,marjoram ,thyme,sage,parsley,and 1 tablespoon of dried chives or fresh .... the juice of one whole lemon and lime
meat and fat should be minced down on a fine plate small holes on mincer then into a large glass bowl all ingredients go.... they must be mixed completely like kneading bread take time and care to ensure even mix the mix should really be put thro the mincer again but if you havent got one i would mix it again by hand being vigorous ...after this leave to stand in cold fridge for 2 hours take out for ten minutes and then start to fill skins ive made this hundreds of times b 4 with good results this mix makes a sausage that has hints of herbs that are just there to taste without being over powering but enough to indicate a cumberland or lincoln type if you double the herbs in this you get a sausage that is really strong and to be honest repeats on you because of the strentgh of herbs but some people like it like that all the best sue
ps texture is always down to binding agents and level of fat to real meat
thats why i do half and half but ive know a sausage to contain 15 percent real physical meat 65 % fat and 20 percent rusk and its actually tasted ok ..but just ok !! happy sausage makin marcos by the way its 34 degrees here