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I have about 10lbs of Devon Ruby mince that i considered a little too fatty for conventional cooking when my side of beef arrived.

I was wondering about making some beef sausages. Should I use all beef or mix with some pork?

Anyone got any recipes I could try?

(apologies if this point has been covered elsewhere. I am new to the site and haven't found my way around yet)

Thanks Debbie

I see no reason why one could not substute beef for any recipe that calls for pork. It will taste different - but certainly not bad. Only way I can see to make it bad is to add too much salt or other spice. One of the reasons I mix pork with beef is because beef tends to be too lean - so adding pork ads that bit of tasty fat to the mixture.

Debbie

You may wish to try this recipe:-

2lbs x Beef
1lb x Pork
1 x Teaspoon pepper
1 x Teaspoon allspice
1 x Teaspoon cinnamon
2 x Teaspoons salt
1 x Clove garlic
Grated zest from 2 medium oranges
A glug of white wine to taste

Regards

Fatman

Cheers Fatman

Will give that a go when I get the sausage making equiptment out next week to make some black pudding

You really need to add some pork fat (back fat) to the beef mix otherwise it will probably turn out too dry. Beef fat reacts differently than pork fat. I have just posted a couple of recipes along with various beef sausage spice/seasoning mixtures at "@ Parson Snows Beef, and Beef and Pork Recipes" that you might want to check out. As to the black pudding if you are making it from scratch ie fresh pigs blood etc. I have already posted my black pudding recipe ( though not the seasoning) along with various other black pudding seasonings

Hope that this is of some use to you

kind regards

Parson Snows