First attempt!

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First attempt!

Postby britincali » Thu Jan 08, 2009 7:32 am

Ive lived in california now for almost 10 years and the lack of decent sausages has really been getting on my tits lately so I got a grinder/stuffer for my kenwood (kitchenaid) and went to town!

I downloaded and printed Richard (Sausagemaker)'s guide and read the whole thing, I did the 1940's Specialty Pork Sausage recipie.

They came out AWSOME, Ive never had anything work as well first try!!!!!

My stuffing skills are crap but they taste perfect.

Just like home 8) 8) 8) 8)


Image

Image



I used pork shoulder (was on sale) and some oven dried bread instead of rusk, I "bloomed" them overnight and went to town, Ive only got two left in the freezer and am gonna do another wayyyy bigger batch :D :D
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Postby beardedwonder5 » Thu Jan 08, 2009 10:17 am

How can you torture me with your cooked sausage picture. I'm trying to lose weight. (Christmas excess.)
GOS, yeah!!!
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Postby Mike D » Thu Jan 08, 2009 10:25 am

WOW, they do look good....Food Porn!!
Cheers,


Mike
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Postby saucisson » Thu Jan 08, 2009 12:13 pm

Good news, you must be very pleased :) And welcome to the forum!

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby britincali » Thu Jan 08, 2009 5:31 pm

Im completly stoked!!!

Thanks for the welcome :D
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Postby johnfb » Thu Jan 08, 2009 7:12 pm

Haven't tried the 1940's blend but try this blend put up by Wheels. Its one of the best!!!!


Wheels breakfast sausage mix
I have tweaked it for my personal tastes. The thread is here for his original blend:
http://forum.sausagemaking.org/viewtopi ... 53&start=0


Salt 55gm
Pepper White 5gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
Sage 2 gm
mixed herbs 1gm
Add 1 gm icing sugar per kilo



At 25gm in 1Kg sausage.




Seriously good sausages from this spice mix
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Postby britincali » Thu Jan 08, 2009 8:45 pm

I just ate the last two :cry: :cry: :cry:



My grandad made sausages all the time and seing as he died when I was 7 I aint had 'em in awhile, when I left home I kinda borrowed his recipie book :wink: and I found his sausage recipie, im doing that one next :D :D :D


Ill be sure to try wheels tho, as im never buying store bought shit again 8) 8) 8) 8)
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Postby wheels » Thu Jan 08, 2009 8:56 pm

britinca

Your sausages look great. My family prefer this adaption of my original recipe - which to be fair was designed to be peppery.

Pork 780g
Water 120g
Rusk 80g
Seasoning Mix 20g

Seasoning Mix (batch)
Salt 60g
Pepper White 7g
Pepper Black 5g
Nutmeg 2g
Mace 1g
Ginger2g
mixed herbs 3g

It's very similar to Johnfb's adaption.

I look forward to hearing how your Grandfather's recipe turns out (I would love to see the recipe - hint, hint)

Phil
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Postby britincali » Thu Jan 08, 2009 9:05 pm

What exactly is the mixed herbs?
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Postby johnfb » Thu Jan 08, 2009 9:17 pm

britincali wrote:What exactly is the mixed herbs?


Its a generic blend that can be bought in any supermarket.
it is usually a blend of sage, rosemary,thyme, parsley.
I made Wheels' blend a while ago and used only sage, as I didn't have any mixed herbs to hand...it was fab...and I only use sage now and not the mixed herbs.
I seem to remember me asking him the same question in the thread and I think he wrote that they were the ones he could reach in the cupboard.

Use what you have dried in your cupboards.

My addition of sugar is only for browning the sausages and does not impart any sweetness in taste.

Any chance of your recipe for our recipe thread???

John
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Postby wheels » Thu Jan 08, 2009 9:31 pm

Sorry, I didn't realise - they are a dried herb mix:

http://uktv.co.uk/food/ingredient/aid/505783

A major UK supermarket's (ASDA owned by Wal Mart) mix is:
Thyme (40%), Majoram (20%), Oregano (15%), Parsley (10%), Sage (10%), Basil (5.0%)

Schwartz, a major herb/spice producer's:
Marjoram (40%), Basil, Thyme (20%), Oregano.

Sainsbury's (another supermarket):
Dried Sage (25%), Dried Thyme (25%), Dried Oregano (20%), Dried Marjoram (20%), Dried Parsley (10%).

No consistency there then? :?

So basically add a small pinch of a few of these individual dried herbs together to get the amount of mixed herbs you need for the recipe. :)

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Postby britincali » Thu Jan 08, 2009 9:44 pm

Heres his recipe as written...


Geoff Saxons own special sausage recipe

7lb belly pork 1/2 fat 1/2 lean
3 lb white bread (stale)



Mince pork using rough plate
Soak bread in cold water for half hour squeeze as much moisture as possible out of bread to remove yeast. Mix bread and pork together, adding seasoning. When all are thourogly mixed put through mincer on rough plate again. Fill into skin which has been soaked in luke warm water.

Seasoning

2 1/4 tablespoons salt
3 Teaspoons ground mace
3 1/2 teaspoons ground white pepper
1 Teaspoon allspice
1 Teaspoon ground cynnamon
3/4 teaspoon cayanne pepper
1/4 teaspoon chilli powder
1 1/2 teaspoon nutmeg
1 3/4 teaspoon sage
1 teaspoon thyme
1/2 teaspoon corriander
3 teaspoon sugar
3/4 teaspoon ground ginger
1 teaspoon ground marjaram

Put all in coffee mill and grind for 10 seconds.





I aint tried this recipe yet but I remember they were beautiful when I was a kid :lol: :lol: :lol: :lol:
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Postby saucisson » Thu Jan 08, 2009 10:07 pm

How much of the seasoning do you add to the 71lb pork, all of it?

Dave
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Great hams, from little acorns grow...
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Postby britincali » Thu Jan 08, 2009 10:13 pm

I think so :? :? :? :?


I copied off the scratch paper :?
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Postby britincali » Thu Jan 08, 2009 10:14 pm

I do remember him frying up testers before stuffing to check for seasoning.....
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