Tomato Sausage

[TJ Buffalo]

My guess is that he's probably thinking of the 200g tube from Sainsbury's.

[saucisson]

Spot on TJ, that is the standard size of a puree tube in the UK.

Dave

[jarma]

bout as big as a large toothpaste tube, to be honest ive never really looked, think there all bout same size in supermarkets though,(200-250g) i get mine from asda, they also sell small tins of it too( bout 30p),ive used one of those before with good results, i think by using the packet soup it help with the binding and intensifys the flavour more at same time as not making it too sloppy a mix, i think the addittion of the sugar helped too,untill i added this it seemed there was somthing missing,sugar seemed to sort it ..., hope this helps.

cheers for tip spuddy, ill try it next time.

[JamesCraig]

Thanks, I dont think we get tomato paste in tubes over here in the antipodies.

[Richierich]

Got a nice flavour replacing the water required with passata, and a couple of teaspoons of tomato purée, texture is funny though, I remember even as a kid even the butchers ones were always a bit loose, seems not to bind together that well, might be the acid in the juice?

I should add that this was with a plain breakfast sausage seasoning, not just tomato.

[Spuddy]

Rich
Read my earlier post on this thread re: acidity.

[wheels]

Just a little tip but I've found that a high acidity impedes emulsification so I would suggest mixing everything EXCEPT the various tomato ingredients first until well emulsified and sticky and then gently mixing in the tomato ingredients. Much easier that way.

Did You try this Richie?

Phil

Edit - post crossed with Spuddy's Oops!

[jarma]

richie ....try spuddys method 1st, my methods a bit of a long winded process but get your blender out and give it a good blitzing,it worked well for me and i was pleased with the results,ill try spuddys method on my next batch and post results.

[Richierich]

Thanks for the tips, I can see a trip to the butchers this lunchtime. Although I am thinking of getting the Kenwood refurbished though, might have to wait......

[dewsfamily]

hi all,
I did post a reply some time ago now about tomato sausage and have since tried a few things but the one that we have come to like the best is i make a normal pork sausage mix but instead of using water in the mix i use vitafit tomato juice from lidl supermarket and cut the rusk content down by half to stop the texture being too crumbly.Hope this helps and gives you some idea's.I'm making a batch on monday
Give it a try we things it makes great bangers and mash!!!!!!!

[wheels]

Welcome back.

You may want to see this post from sausagemaker about using bicarb of soda to buffer the acid in the tomato:

http://forum.sausagemaking.org/viewtopi ... soda#44699

Phil

[jarma]

i will certainly be adding this to my next batch,
cheers for advice.
dave

[Locutus74]

I know this might be an Old post BUT.

Ive always been a lover of Tomato Sausage.
My latest recipe has turned out to be the best yet.

Tomato Sausage (BEST YET)

• 3.5lb Pork Shoulder (20% Fat)
• 8oz Breadcrumbs (Rusk)
• 1lb Ice cold water
• 17oz Double Concentrate Tomato Puree
• Seasoning:
 2 Tsp, Sea Salt
 3/4 Tsp Black Pepper
 1/2 Tsp Thyme
 1 1/2 Tsp Sage
 3/4 Tsp Sugar
 1/2 Tsp Paprika
 1 1/4 Tsp Bicarbonate of soda
 2 Sachets Heinz Cream of Tomato Cup a Soup

Method
1. Mix diced Pork and Seasoning and refrigerate for 30 mins
2. Mix Breadcrumbs, Tomato Puree and Water. Refrigerate until absorbed.
3. Mince Pork. (coarse plate)
4. Mix Rusk and Pork together by hand.
5. Mince again (coarse plate)
6. Refrigerate for 5 hours (preferably overnight)
7. Stuff
8. Cook & Eat.

[wheels]

Thanks for posting this, and welcome to the forum.

Phil

[NCPaul]

Welcome to the forum.