'Honey roast'

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'Honey roast'

Postby quietwatersfarm » Tue Apr 29, 2014 10:08 pm

These are a very popular 'ready mix' in the trade with a typical breakdown as follows;

RUSK
SUGAR
SALT
WHEATFLOUR
HONEY POWDER
PRESERVATIVE E223
STABILISER E451
STABILISER E450
SPICES
ANTIOXIDANT E301 E331
SPICE EXTRACTS
HERB EXTRACT

anyone make a homemade version of a 'honey roast' that has a similar taste?
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Re: 'Honey roast'

Postby wheels » Tue Apr 29, 2014 10:56 pm

Seriously?
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Re: 'Honey roast'

Postby quietwatersfarm » Wed Apr 30, 2014 7:01 am

yep, most of the local butchers here do a version (scobies, lucas etc all do it as a mix).

I can see the appeal if you like a fairly mild/sweet banger -

I'm just always interested in trying out making slightly simpler versions of such things with fresh/real ingredients.

The list I printed was scobies i think :shock:
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Re: 'Honey roast'

Postby BriCan » Wed Apr 30, 2014 7:14 am

Forgive me as I may speak out of turn .... :|

Would it not be possible to make a mild pork sausage from scratch (as you are accustom to doing) an add some powdered honey to the mix :?
But what do I know
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Re: 'Honey roast'

Postby wheels » Wed Apr 30, 2014 10:17 am

That seems like a plan.

Phil :D :D
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Re: 'Honey roast'

Postby quietwatersfarm » Wed Apr 30, 2014 1:33 pm

Guys, that's my plan - interested to see how it goes.

Always keen to see if others have any experiments/experience to share before setting out.

Lucas and scobies mixes both also list sugar as the first ingredient so my guess is much of the supposed honey sweetness is coming from that?
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Re: 'Honey roast'

Postby wheels » Wed Apr 30, 2014 2:35 pm

I'm sure that you're correct.

Are you after a clone of the sausage made with the mix, or a more natural version?

Phil
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Re: 'Honey roast'

Postby quietwatersfarm » Wed Apr 30, 2014 4:02 pm

I want something close but I dont buy mixes like the above (and wouldnt want to make a batch just to taste and buying some could include goodness knows what meat so wouldnt be any comparison of use anyway...

not needing to include the metabisulph/vit c etc as wont be looking for extended shelf life and dont tend to use phosphates either

Flavouring is the important bit and likely percentages - any thoughts??

Guessing 'spices' is probably w pepper?
'spice extract' & 'herb extract' ?

My plan was to look at dissolving sugar, salt and honey in water, then something like 1% mixed spice & 1% mixed herbs (ground fine)

Just a question of what is the most likely sugar/salt/rusk ratio.
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Re: 'Honey roast'

Postby NCPaul » Wed Apr 30, 2014 11:29 pm

I'm not as good as Tom is at back engineering these things, but I would try 5/2/1.5 rusk/honey/salt. Pepper at 0.5 and a little mace and ginger. Water at about 8. I would be tempted to add enough curing salt to give a pink color, in which case adjust the salt to allow for this. A pinch of thyme or even orange zest would be good. I'm sure commercial products take the rusk up to 10 and the water to 20. I'm topped up on breakfast sausage at the moment or I would test this out.
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Re: 'Honey roast'

Postby BriCan » Thu May 01, 2014 2:53 am

Not that I am any good on this ... but trying to keep it simple I might do this after looking at my Honey and Garlic Pepperoni recipe

For 12kg of meat (Pork)

Spice combination:
220g salt
15g Black pepper
15g White pepper
20g Nutmeg
10g Mace
15g ginger
5g allspice
10g rubbed sage <-- optional
24g granulated garlic <-- optional
300 Honey powder
180g sugar
600g Rusk
1200g water
But what do I know
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Re: 'Honey roast'

Postby quietwatersfarm » Thu May 01, 2014 6:27 am

thanks guys, i think we have the basis of a good attempt I will give it a go and report back!
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Re: 'Honey roast'

Postby quietwatersfarm » Tue Jul 15, 2014 5:31 pm

Right. Final recipe was as follows:

Per 1Kg of 70/30 Pork

50g pinhead rusk
25g Honey
13g salt
1.5g cure 1
3.5g white pepper
1g ginger
1g mace
70g water

Bingo! pretty good match. Mild, tasty and good all rounder.
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Re: 'Honey roast'

Postby wheels » Tue Jul 15, 2014 6:42 pm

Why the cure #1?

Phil
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Re: 'Honey roast'

Postby quietwatersfarm » Tue Jul 15, 2014 10:18 pm

Honestly, because I was interested in what Paul's suggested recipe would taste like and it was so close I just tweaked the honey and pepper levels until it hit the mark - and it gives it a rosy glow! :)
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Re: 'Honey roast'

Postby wheels » Tue Jul 15, 2014 10:59 pm

Ah, I asked because I thought you may have a hidden agenda - planning some curing project without telling us!

I have no issue with a bit of 'pink' colour, but out of interest, is it allowed in fresh sausage commercially?

It looks a great recipe all the same.

Phil
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