Lost & Found. MORE Recipes!

[_Darkstream_]

Further to my other posts, I have now looked through the inherited part of my library
and found a host of (original?) sausage recipes, including 55 English sausages
beleived to be traditional, at least to some extent.

I am not going to even contemplate putting all these recipes up on the net. But if
anyone wants a specific recipe, or to consult the book, you can post here. Or PM.

The books are:

Mrs Beeton�s All About Cookery Ward Lock&Co, circa 1935

The Book of the Sausage, Antony & Araminta Hippisley Coxe Pan Books 1978

Luchows German Cookbook, Jan Mitchell Hammond & Hammond1955

Wurst und Wurstchen, Ursula Guninger Wilhelm Heyne 1971

Charcuterie & French Pork Cookery, Jane Grigson Penguin Books 1967

Putting Food By, Hertzberg et al Stephen Greene Press 1973

Hope this resource will prove useful to members.

Regards to all,

[bigwheel]

Hey Dark..sounds like some good stuff here. Sorry to be replying so late to your post but I only been on here a few days. Fact is I am looking for a recipe for whut would be called a "dry german sausage." Fella been telling me they are easy to make and good to eat..and he was supposed to show me how..but aint got a round toit yet. Now do recall him saying they was cold smoked during some phase of the project. Got any idear whut that boy be speaking of? Or a game plan on how to make it? Thanks.

bigwheel

[Parson Snows]

For those interested

This recipe comes from The Professional Charcuterie Series by Marcel
Cottenceau, Jean-Francios Deport and Jean-Pierre Odeau (As you can see
somewhat French in content). This book is for a charcuterie course held at a
major establishment (CEPROC : Centre European de Promotion de la
Charcuterie)

*** start of text (verbatim)

Toulouse Sausage
Ingredients for 5 kg (11 lbs) of sausage
3.7 kg (8 lbs) very lean pork
1.3 kg (3 lbs) firm pork fat

Seasonings
90 g (3 oz) fine salt
10 g (1/3 oz) white pepper
5 g (1/6 oz) ground nutmeg
food colouring

Note: Whether the chef uses a grinder or chopper to prepare the stuffing,
the fat should be ground more finely than the lean to give the sausage a
meaty, lean appearance. In either case it is recommended to partially freeze
the fat so that it does not begin to melt during grinding or chopping.

Grinder Method
Grind the fat using a 5 mm (1/4 in) disk then pass the lean though a 10 mm
(3/8 in) disk. Place the ground meat and fat in a mixer. Add the seasonings
dissolved in a little cold water. Mix on low speed to obtain a homogenous
mixture without causing the fat to melt which stiffens the mixture (smear or
"farcissage")

Chopper Method
First chop the chilled fat with the seasonings (dissolved in water) until
the pieces are about 5 mm (1/4 in). Add the cubes of lean and process until
the grain of the lean pork is about 10 mm (3/8 in). Transfer the ground
mixture to a mixer and blend until the ingredients are evenly distributed.
Do not mix too long or at too fast a speed which could warm the fat in the
mixture. The mixture should look very lean as shown.

Filling the Casings
The mixture is then stuffed into pork casings (30-40 mm (1 1/2 in)). The
opeartion is done slowly and steadily to avoid air pockets. If the mixture
is stuffed into the casings too fast it will be too tightly packed which
could warm the mixture and cause the fat to melt slightly. This warming
action, known in French as "farcissage" and smear in English causes the
sausage to discolor and the fat to melt out during cooking resulting in a
dry product. Air pockets that are visible in the stuffed sausage can be
released by pricking as shown. Smooth the surface to give the sausage an
even shape. The sausage can be left in a long coil and sold by weight or
twisted off into individual links of 10-12 cm (4-5 in).

Presentation
Individual links of Toulouse sausage are arranged for sale in neat rows on
serving dishes with a simple decoration of parsley sprigs. A long coil of
the sausages can be arranged on a platter or wrapped around a specially
designed stainless steel pyramid made for presenting blood sausages.

Storage
Toulouse sausages should be made fresh daily to ensure freshness. They are
popular with customers and are sold quickly. Store in the refrigerator 2-3
degrees C (35-37 degrees F) on a platter and cover with plastic wrap.

**** end of text


I'll post the Merguez recipe in the next couple of days
Hope that this helps you out

Parson Snows

[Greyham]

Ingredients for 5 kg (11 lbs) of sausage
3.7 kg (8 lbs) very lean pork
1.3 kg (3 lbs) firm pork fat

Seasonings
90 g (3 oz) fine salt
10 g (1/3 oz) white pepper
5 g (1/6 oz) ground nutmeg
food colouring




The quality of pork is absolutely essential for great flavor.
I raise orchard Gloucester old spots fed on apples, bananas and barley. The fat is white, creamy and thick.
No other pork can match it to date and i make toulouse every week

5kg meat split into

3kg shoulder (spare rib is excellent)
2kg belly
100g salt
40g white pepper
90g light muscavado sugar
10g saltpetre
300ml white wine
200ml water

never add nutmeg or colouring the quality of the pork will generate the colour
Oh and one last thing.
Never never ever use hog skins
Tradition dictates that you use lambs skins
In Toulouse, toulouse is sold by the metre