Christmas Sausage

[Paul Kribs]

In a few of the commercial mixes I have tried, which contain fruit, they are mixed in dry and allowed to rehydrate slightly whilst 'blooming' and cooking.. provided they are not large thick lumps they will be fine.

Regards, Paul Kribs

[Lance Yeoh]

Thanks everyone, I'm gonna give this a go tomorrow. Hope it turn out well... I've already got a few willing and eager guinea pigs all lined up to test them.

[Lance Yeoh]

I've made the christmas sausages, but I guess I'm not too used to the taste yet.

[Paul Kribs]

I take it you don't like the sweetness, or is it the dried orange peel? Did you fry off a small patty to taste test prior to stuffing??

Regards, Paul Kribs

[Lance Yeoh]

I take it you don't like the sweetness, or is it the dried orange peel? Did you fry off a small patty to taste test prior to stuffing??

Regards, Paul Kribs

Hi Paul,
It's the sweetness, I guess I find it kinda odd to have something sweet and salty at the same time.

[Paul Kribs]

Lance

I have made quite a few sausages using sweet ingredients, and find them very nice. Venison and redcurrant, pork and apple, guiness and prune, I even made jamaican jerk with apple.. All made using Franco's traditional sausage mix as a base.
I have 4 large turkey drumsticks in the freezer, I will make the sausages from the recipe again in a few weeks and make sure the notes I took are correct. I will err on the side of caution with the sweet ingredients and add more as I see fit up to the dose stated in the recipe. I will let you know if I made a error with the notes.

Regards, Paul Kribs

[Lance Yeoh]

Paul,
2 of my guinea pigs for the christmas sausage gave me their feedback. Both of them find the sausages great. Thanks again for the recipe.

[Paul Kribs]

Lance

I think it is all down to personal taste, I'm glad they liked it.. A lot of recipes call for sweet things to be added to savoury recipes. Here in the UK it is very popular to put stewed apple/apple sauce with roast pork, Moroccan Lamb tagine usually contained many dried fruits which make it a very sweet dish. My wife likes a chicken dish I make with a lemon and honey sauce, which we have with cous cous.

As for the turkey drumsticks.. I used 2 of them last saturday for a turkey and bacon pie, and it looks like I will also be using the other 2 for the same a bit later on, as it was very popular..

Regards, Paul Kribs

[johnc]

I had a go at this last night, with slight adaptation according to price/availability

2lb ground turkey
1lb belly pork

(Rest of ingredients scaled down accordingly)

Canned cranberry sauce (Robertsons redcurrant jam is $4 a jar here, local gourmet variety $6. A large can of cranberry was $0.75 )
Grated peel of a California Navel (Mc Cormick wanted $6 for orange zest)
Fresh sage (any rule of thumb on replacing dried herbs with fresh herbs? i just substituted gram for gram, seemed like a lot of sage )

Added a very small (large pea sized) habanero from my back yard for kicks

The test pattie tasted good so I went ahead and stuffed and left overnight to bloom.
Whoever said you can't put sweet stuff in sausage? Cranberry is typically eaten with turkey anyway.

The balance of flavors in this recipe are just right so the orange and cranberry gives a tangy backnote to the regular sausage ingredients and while the fresh sage was prominent it wasnt overpowering.

Thanks for another great recipe.

[Spuddy]

I made some Christmas Salami a few weeks back using a few Christmas spices in the cure. Should be interesting.

[Ken Boy]

Hi
These are my own recipe pork cranberry, apricot breakfast chippolata's with a Romany herb mix.( Very Very tasty.)
Made with sheeps casings on plastic spools very easy to use I would recommend them if you are like me with big fumbling hands

[BBQer]

Made the Christmas sausages this last weekend.

The patties made from the last bit that wouldn't push through the stuffer tasted pretty good, but it was harder than heck to get the raw meat off of those legs and separated from the sinew, tendons and silverskin. It took 9 legs to get 1500g of turkey meat.

Also, instead of red currant jelly, I used Craisins (sweetened, dried cranberries).

[BBQer]

Here are my Christmas sausages. They were a big hit at the party. Thanks for the recipe, Paul!



I made three dips to go with them - a garlic, a dijon mustard, and a cranberry.

[porker]

BBQer They really look the business!

[Maryhillgull]

First off I hope everyone had a marvelous christmas and got what they wanted from Santa, I know I did

I made these chipolatas for christmas and they seem to go down very well. They do not contain fruit but they are basically a sage and onion sausage but the bacon and the the seasoning make them rather tasty.

4kg Pork (Shoulder and Belly 25% fat)
1kg Bacon(This is all the offcuts and bits and pieces that I keep in the freezer it was a mixture of about half smoked and half green mostly back bacon but some belly as well)
770 grams of water
385 grams of oatmeal (Rusk would be fine)
95 grams of dried (kibbled) onion
160 grams of seasoning

78% Meat
12% Water
6% Rusk
1 1/2% Onion
2 1/2% Seasoniong

The seasoning for this recipe contains a lot of sage and as there is already salt in the bacon so I reduce the salt for the seasoning
I use oregano as well as I think this goes well with the sage.

90 grams of salt
25 grams of ground black pepper
20 grams of sage
5 grams of oregano
2 grams of mace
3 grams of nutmeg
15 grams of cornflower

Usual sausage making rules apply keep everything as cold as possible!

Mince meat on a coarse plate add seasoning and onion mix and then chill. Remince on coarse plate add water and oatmeal then mix together very well (I use a hobart and mix on medium speed for 5 minutes) Then fill into lambs casings.