www.sausagemaking.org

I have someone that would like me to make them a ham garlic sausage. Does anyone have a good recipe?

I started to develop a recipe:

http://www.localfoodheroes.co.uk/?e=667

FWIW, this is as far as I got:

My notes say:

Ham ground through #12 plate after 2 days curing. Other meat ground three times through #4.5 plate then emulsified with Ice. Dry ingredients added to water and mixed in. Ham mixed in and stuffed into 90mm collagen casing. Cooked at 70 - 75°C to 70°C internal then cooled in water bath.

I would like it a little more garlicky - (say) increase garlic by 50% and a slightly firmer paste. I'll probably lose the rusk, swap farina for cornflour (cornstarch), and adjust the water. You could use soya protein isolate instead - I haven't as I wanted to make this with ingredients that are readily available to people.






HTH

Phil