Cheap-Ass Breakfast Sausage

[DiggingDogFarm]

I also searched Dave's posts for several different common sausage ingredients and other keywords and came up with very limited results.
With 6,400 posts I expected many more results.


~Martin

[DiggingDogFarm]

Something is definitely wrong with search.
If I search saucisson's posts for "nutmeg" I only get 4 results.

I get many more results doing a Google advanced search with the same keywords.

The WALDENSIAN SAUSAGE recipe in the following thread is just one of the posts that's absent from the forum search.

Found with Google advanced search.

viewtopic.php?f=1&t=4872


~Martin

[vagreys]

Noted, thanks. I'll look into it.

[kimgary]

viewtopic.php?f=1&t=9067&p=79421#p79421

Hope this is correct
regards Gary.

[wheels]

Nah, 'taint that thread!

[yotmon]

Yotmon, all posts are indexed, but the search engine does things like stripping out apostrophes from the search argument. I entered " sainsbury's " (no quotes, but with the apostrophe) by " saucisson" (again, no quotes), and it stripped out the apostrophe and ignored the trailing 's', making it a search for "sainsbury" by "saucisson" and returned two posts. If you can PM me exactly how you ran your query, I'd like to see how the search engine is handling what you entered, that you got no results.

Hi tom - i did send you a pm, but now remembered how I did the search for 'Sainsburys' and had no results. First I clicked on Saucisson's name, clicked onto his posts, then clicked onto his first posts (page 384) and could see 'Cheap loin at Sainsburys' as the title of the second post down. I then entered Sainsburys into the search box which resulted in 'No suitable matches were found'. Hope this helps.

Yotmon.

[Oddwookiee]

Well, since it was mentioned about a bare-bones cheapass pork sausage, you can make a sausage that's dirt cheap and extremely high quality.

Pork cushion meat (boneless trimmed pork shoulder, close to 90-95% lean, lovely stuff): $1.23/lb
Pork fat saved from USDA hogs, loins and retail cuts: essentially free, I save it all the time when I'm cutting for the cases. Probably pays to use it as it cuts loss on retail cuts.
Pork Sausage seasoning (w/out msg): $1.40/8oz bag, will season 25lb, I use 9oz/25lb. Final cost of 6.5cents/lb meat
Water: I don't measure, I eyeball what each batch needs as lubrication. About 1/2 gallon per 25#, never more.
Casings: if we're making rock-bottom price stuff, don't case it. 1lb bulk vacuum packages of it fly off the shelves much faster then the links.

Final cost in just material is $1.30/lb for an under 15% fat pork breakfast sausage. Granted, this is a really bare-bones Jimmy Dean kind of sausage, but there's no need to make crap if you're going cheap. Prices at $3.99'lb it moves right along out of the store easily.

As for rice, cooked and cooled works just fine. I make boudin and use cooked rice all the time, it works like a champ. I keep it frozen though, so long-term fresh storage I can't say. I keep my chemical & preservative use to an absolute bare minimum.

[wheels]

A Drum Roll please

Found it:

viewtopic.php?f=6&t=3967

Phil

[yotmon]

A Drum Roll please

Found it:

viewtopic.php?f=6&t=3967

Phil

Hooray for that !! Are we now back on track to start the cheapo-link challenge. What's going to be the criteria - does there have to be a minimum meat content and what other 'ingredients' can be used ?

Yotmon.

[Dogfish]

Why not just go with legal allowables for the country of residence? Then, a note of hours used, material cost at whatever it was purchased at vs. what it would normally cost, and a number for both.

So:

Pork: $.40 CAD R: $1.00
Casing: $.60 CAD R: $1.00
Spice: $.50 CAD R: $.60
Filler: $.XX CAD R: $.XX
Pres.: $.10 CAD R: $.50

Hrs: 2

[warwalk]

Phosphate and soy... sometimes I hate phosphate, but it definitely gives more of that "hot-doggy" texture that no amount of grinding can seem to replicate. There are some asian meatballs that I use sometimes for Pho (a vietnamese noodle dish), and these suckers are as rubber as a super bouncyball... sure enough, a high quantity of phosphate.

[yotmon]

I've taken these recipes from 'The book of the meat trade' published in 1949 and is heavily influenced by the war economics and the rationing of meat products.

Beef sausage - Lean beef 35%, beef fat 15%, dry rusk 20%, water 27.5%, seasoning 2.5%. (50% meat sausage).
Stock seasoning made up of 4lb 8oz salt (72 parts), ground white pepper 1lb (16 parts), ground cayenne 1.5 oz (1.5 parts) ground nutmeg 1.5 oz (1.5 Parts) ground ginger 1.5 oz (1.5 parts).

Pork sausage - Lean pork 27.5%, lean beef 7.5%, pork fat 15%, dry rusk 20%, water 27.5%, seasoning 2.5%. (50% meat sausage).
Stock seasoning - Salt 4 lb (64 parts), ground white pepper (16 parts), ground mace 3 oz (3 parts), ground allspice 1.5 oz (1.5 parts) ground cayenne 1 oz (1 part), ground ginger 1 oz (1 part), ground mustard 1 oz (1 part).

Pork sausage for the London trade - Lean pork 40%, Back fat 20%, fine white rusk 15%, water 22.5% seasoning 2.5%. (60% meat sausage).
Stock seasoning - Salt 4lb 4oz (68 parts) ground white pepper 1lb (16 parts), ground mace 8 oz (8 parts), ground ginger 4oz (4 parts), ground sage 4 oz (4 parts).

I made the above Beef sausage but chickened out on the amount of rusk, so cut it back by a third. They were quite tasty and a lot better than the Supermarket economy range. Next time I may go for it and follow the full recipe to see if they turn out okay. One thing for them though - they were very cheap to make ! !

[yotmon]

Just made a kg of the above Beef sausage recipe using the cheapest mince from Aldi (£2.49/800g). It has a max of 23% fat.
Although I should have used 350g lean/150g fat, I calculated using the 'Sausage maker's square' that 454g of the mince and 46g fat would give me the 30% fat used in the recipe. I had some fresh bacon fat in the fridge so used that, wasn't getting the mincer out for 46g so just cut it up into small pieces (just in case you're wondering what the white bits are).

I have broken down the cost of the sausage to :-
454g Aldi economy mince (23% fat) (£1.41), 46g bacon fat (free), 200g rusk. (20p), 275g water (free),
25g seasoning. (10p), hog casing (9p).

Total cost = £1.80 a kg - 82p per lb.

I actually replaced the ginger with mustard powder, (was going to add mustard to the recipe but then forgot to use the ginger).

[url][URL=http://s1066.photobucket.com/user/yotmon1/media/31393eda-fc4a-4659-87dc-1e3360bcaf57_zps075b80ff.jpg.html][/url][/url]

The batch made 9 decent size beef sausages weighing just over a kilo as I found that the rusk could take a bit more water to make the 'meat' less dry for filling. they are now in the fridge to bloom and I'll be trying them tomorrow as a traditional sausage mash and peas dish, will let you know what the taste is like.

Yotmon.

[Dogfish]

Cool!

I've been wanting to do this "challenge" but haven't been able to come across any cheap pork lately. The stuff I have in the freezer doesn't qualify.

[yotmon]

Managed to eat 3 of the beef sausages with last nights tea. Opinion was that they were fine , slightly peppery but that could be down to the cayenne which was a bit fiery . They were slowly grilled, gained a good colour and didn't give off too much fat. I stuck to the amount of rusk (20%) and they actually tasted quite meaty and not 'pappy' like most Supermarket cheapo sausage. In fact I think they could have got away with even less meat in them. I'm not a great lover of beef sausage and always prefer pork, so I think they are next on the agenda. In conclusion, for a 50% meat sausage recipe published in 1949 I would give them the thumbs up.
Also, was wondering about introducing rind emulsion to the next batch. I've got a small amount of pork rind in the freezer, saved for making pork pie jelly after which it gets discarded. I think it could be used at around 10% total weight, so seeing as it would only be thrown away ( ie free ), it would bring the total price down to around 74p per pound. As I have run out of rusk, I was also thinking of taking up 'Wheels' idea of using scalded rice, as I can buy a kilo packet for 49p which would probably drop the price even further.

Yotmon.