Riley's Traditional Sausages

[wheels]

Dave
There's a previous mention of a sage taste? Any trace of the marjoram that we know is in there.

Robert
What's the formula for calculating pork from protein? In this case the pea protein would have an effect wouldn't it?

Phil

[saucisson]

You can see bits of herbs, but it's hard to see what they are. If I didn't know it was marjoram I would have said Sage from the taste, so I'm not sure. If the marjoram is there (and I assume it is), it's not prominent.

[vagreys]

If I didn't know it was marjoram I would have said Sage from the taste, so I'm not sure. If the marjoram is there (and I assume it is), it's not prominent.

...or the marjoram is the old stuff, and they get rid of it in the budget sausage.

[saucisson]

Quite possibly. The overpowering taste is white pepper

[saucisson]

I would go with your daughter's analysis of the taste, with plenty of extra white pepper.

[BriCan]

Robert
What's the formula for calculating pork from protein? In this case the pea protein would have an effect wouldn't it?

Phil

sent out to an independent but will check the smokehouse where I used to work to see if they have there's on the computer -- just changed ownership new owner makes metal tables for restaurants and such -- I am still trying to work this one out

[captain wassname]

Sorry about the missing 10% I was assuming 10% fat and rind for no other reason than the Richmond sausage had 10% fat.as well as the meat.
If you were to try to replicate the texture and taste I think you should go with what Dave says which seems to bear out what the girls said originally.
The texture is bit more difficult.the rusk content is probably at least 10%.
The pea protein is probably less than 2%
I think the pea protein or if not available soy protein is needed because as Phil told me before I messed with protein it tended to set and this is likely essential in a high water content sausage.
If you replace the fat and rind with decent meat this brings pork up to 56% say 1.2% salt and 0.1% celery salt ,pepper and sage to taste this will leave 42%ish water,rusk and pea protein
1% of pea protein would account for 10% water leaving 31% water and rusk say 15% rusk 15% water.
I know from my beer sausage that you can gt over 20% liquid into a sausage.

If this works You might try to increase the protein a little decrease the rusk a lot and increase the meat. but of course I cant guess what would happen to the texture.
A big thank you to Dave who risked his eyesight playing with cheap sausages.
Only a starting point Ill be more than happy to see others views.

Jim

[wheels]

It's interesting though Jim. Brican's sausage are more than 95% pork and are 21g/100g protein. Rileys 70% meat sausage are 9.4g/100g and yet these 46% pork (plus fat etc), say 56% like you have, are over 14g/100g. This makes me think that there's a fair amount of pea in it bumping up the protein count?

Phil

[captain wassname]

Phil they also contain Beef protein Im surmising that the pea flour isnt that much as its at the fag end of ingredients.Also given that rusk is probably over 10% you wouldnt need that much pea protein.
If you boost the pea you dont need the rusk and I cant imagine why add rusk when water is free.I dont suppose anyone on here knows the limit of how much water you can add.It wouldnt surprise me if it wasnt as much as 30% or more.
Its difficult to speculate as to why protein is added,One would think that it must be for commercial reasons or made to a JS spec.
Could be a new challenge the 50% liquid sausage.
As Dave discovered the figures for each sausage work out at 40gms.
I think my recipe is a reasonable starting point tho.And I do stress starting.

Jim

[captain wassname]

these have for sure got added protein
http://www.sainsburys.co.uk/groceries/f ... 8211211471

But less rusk.

Jim

[DanMcG]

Hey Jim the link doesn't work , but it might be just me

[captain wassname]

Sorry it timed out. Its J.Sainsburys site referred to Richmond thick pork sausages.
http://www.richmondsausages.co.uk/produ ... ausage.php

Richmonds site. 42% pork any lower.?
I hadnt realised quite what was out there

Jim

[vagreys]

The further we go into this (thanks so much for taking the time and effort to actually evaluate the product) the more interesting it gets. Really makes one appreciate what we do for ourselves in our own sausage making.

[saucisson]

I forgot to mention, I woke up at 1:00am this morning and all I could taste in my mouth was white pepper and rusk...

Today I managed to find a pot of dried Marjoram, best before 03/2008 and tried a bit, and yes, that might be the taste I couldn't quite identify last night.

[saucisson]

More seriously, of all the cheap nasty sausages I have encountered, deliberately or by accident, these are a very good attempt to make something approaching a real sausage out of thin air.