www.sausagemaking.org

Hi Group,

I hope to be in a position to make sauasages in the near future...and as there are a bewildering aray of recipes on here I was hoping to find out which ones are made most?

If it is handy, perhaps a recipe to go along would br great.

Many thanks,

porker

I make mostly garlic and Italian style sausage. about 50 Kg each a year.

Garlic Sausage

15 lbs. Pork butts
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
2 Cups Soya Protein concentrate

Grind all meat through a coarse plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings. Freeze keeps for 1 year.



Italian Sausage
15 lbs. Pork butts
4 Tbs. Salt
11/2 Tbs. Sugar
11/2 Tbs. Ground Coriander
11/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
11/2 Tsp. Ground Caraway
11/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
� Tsp. Granulated Garlic
2 Cups Soya Protein concentrate

Grind meat through a coarse plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings. Freeze keeps 1 year.

Hi Big Guy.....

find your recipes a bit confusing with the quantities.......

1-1/2 tablespoon of garlic powder.....does this mean.... one half tablespoon or
one and a half tablespoons......etc

Understand that 11/2 tablepoons is one and a half tablespoons.....

can you clarify please.

.

These are the sausages I make the most, somebody commented it was a very odd recipe, but they are so damm tasty, everyone whose tried them loved them!

750g minced pork shoulder.
200g black pudding cubed.
200g stilton cubed.
half a jar Pataks hot lime pickle, as is.
handful of powdered oatmeal.

Problem I have now is convincing myself it's worth trying any other recipes, as I love these so much!
Lee.

Lee, does anyone else like them, or is it just you?

And isn't 11/2 the same as 5.5? I hate recipes that rely on volumes.

Wohoki wrote:Lee, does anyone else like them, or is it just you?

Trust me on this one

Still not sure...........

My current favorite is pork with black pepper, garlic and fresh green chilli. Nice and simple, but it needs well flavoured pork. & I smoke it for eight hours.

I'm almost exclusively Venison driven. But I'm going to start making some Pork ones soon.

FB

Thanks Group,

Keep them comming....it's hard to beat the tried & tested favourites that are always in demand, at least when starting out! A disaster on the first or second batch could see the confidence sink and hard to explain to TBH!

Best Regards,

Sorry for the confusion 1-1/2 means one and one half. So does 11/2. I must have been tired when I typed this up. LOL

Hi Big Guy

How big are the quarts of water? In the UK it would be 40 fluid ounces. Do you have the US 16 oz pint?

I think I have water problems.
What is the water in a sausage for? Does the water leak through the casing?

When I made my only batch so far (too much pepper, too much fat, better cold I was told by my vegeterian mother who did not seem to notice that they were 90% meat apart from the water) when I defroze them there was clear water white ice between the sausages. As I left them there was pink water in the bowl.

Why should it me ice cold water?

Thanks in advance

George

George.....

You have to be careful with all American formulated recipes as they are entirely different to the UK ones unless they are using metric,

Imperial measures where virtually all volumetric measure are different except the cup.

I have found this in cheese and bread and booze making over the years.

Somewhere I worked out a conversion chart for some Southern states church
dignitary so he could teach his flock some of the English bread making methods.

I will see if I can dig it out as it is always handy.

http://www.mo.quik.com/bpglenn/measurement.html


here we are....Good old Bishop Glenn Hammett.


.

Still fairly new to this malarkey so don't really have a favourite and am trying new every time.

I've made lincolnshire, hot italian, toulouse, modified old english (no sage or ginger) and a mixed game of my own devising this weekend just gone. Venison, pheasant and pigeon seasoned with sage, white and black pepper, nutmeg and juniper. As the bird meat was breast and the venison was fillet they were amazingly tender.

Hi guys,
My most made would be poultry breakfast sausage with or without cheddar cheese added. Another would be sweet italian sausage also using poultry. I usually stuff them into sheep casings as the people here prefers sheep casing to hog casing. Sell some of them as well to interested parties. I made an average of about 20kg of sausages a month at the moment.

So far, I've made about a dozen batches and haven't repeated one yet.

That may change tomorrow as my wife requested another batch of the exact italian I made last time. We'll see if I can refrain from changing the recipe. Probably not.

:D