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Oddley's, absolute favourite recipe for sausages
Posted:
Tue Aug 15, 2006 6:07 pmby georgebaker
Hi
Oddley, reminded us that
The following is my absolute favourite recipe for sausages. These are as good imho as any sausages I have tasted. I normally only add 5% breadcrumbs and the same weight in water. I normally mince twice on the 4.5mm plate. This variation was originally posted by sausagemaker
Sausagemaker wrote:
Lincolnshire Style Sausage, 2 Kg mix
1.000g Pork Shoulder
500g Pork Belly
270g Water (Chilled)
180g Rusk / Breadcrumb
50g Seasoning
Lincolnshire Sausage Seasoning
(Adapted from a Recipe supplied by Parson Snows 2005)
50g Salt
5g White Pepper
5g Black Pepper
5g Nutmeg
2g Mace
3g Ginger
1g Allspice
15g Dried sage
14g Corn flour
Mix above together until even in colour.
Preparation
1. Chill all meats well, 2 � 3 Hours
2. Chill the water in the refrigerator
3. Dice meats to fit Mincer Throat � return to refrigerator until ready to start
4. Weigh up the seasoning as above & weigh out the 50grm required
(Keep the rest in a screw top jar)
5. Weight up rusk or bread crumb � put to one side
Method
1. Mince the meats through the blade of your choice (Course or fine)
2. Add meats to the bowl & fit onto the mixer with the K beater
3. Start the mixer on slow speed and add the seasoning
4. Add the chilled water and continue mixing on slow for the water to absorb this should take no more than 20 seconds.
5. Turn the mixer up to speed 4 and mix vigorously until the meat mixture looks sticky, Again about 30 � 40 seconds
(this is myosin the protein that sticks the sausage together & gives texture, rather like the gluten in bread)
6. Add rusk or bread crumb & mix well in
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into suitable casings,
9. Allow standing overnight to Bloom (Flavour Development).
and I don't know if this is published anywhere else?
George
Posted:
Thu Mar 06, 2008 3:55 pmby Buckskin
This is a wonderful sausage! Made a 5 pound batch a couple weeks ago, I have about 1 1/2 pounds left, that is very hard to resist. My kids love it also.
Was worried that the sage would be overpowering, but it was perfect!
Posted:
Thu Mar 06, 2008 8:01 pmby this41uk
This is a fantastic recipe; I made 10Lb of it at Christmas and have a tub of the seasoning made up ready for a forth coming batch.
It�s a real crowd pleaser.
Tim
Posted:
Fri Mar 07, 2008 8:21 amby Wal Footrot
My mate and I made this last weekend and this is easily the best sausage we have ever made!!! I tested it out on some of my work colleagues and they were astonished at how good it tasted.
Posted:
Fri Mar 07, 2008 3:30 pmby Iamarealbigdog
will be making this monday morning, will have pictures to post....
cheers
Posted:
Fri Mar 07, 2008 8:01 pmby this41uk
Sausagemaker really knows his onions
And his sausage recipes are good too.
Have you got any more little gems to share.
Posted:
Sat Mar 08, 2008 4:27 pmby Terry
I made these last week and they were great. Just the the right texture.
I used all belly pork ( lean...ish) and oatmeal instead of rusk. I have made another 2 kilo today with rusk (waiting eagerly to see if they are as good as the oatmeal)
Here is a picture of last weeks efforts with some tomato puree added in the foreground links and plain in the background.
Terry
Posted:
Sat Mar 08, 2008 4:44 pmby aris
The recipe seems to have a fair bit of nutmeg - isn't it overpowering?
Posted:
Sat Mar 08, 2008 8:19 pmby Iamarealbigdog
Terry wrote:I made these last week and they were great. Just the the right texture.
I used all belly pork ( lean...ish) and oatmeal instead of rusk. I have made another 2 kilo today with rusk (waiting eagerly to see if they are as good as the oatmeal)
Here is a picture of last weeks efforts with some tomato puree added in the foreground links and plain in the background.
Terry
Terry, How did the oatmeal work out... and I am really interested on the tomato ones... that looks wonderful....
Posted:
Sat Mar 08, 2008 9:07 pmby lemonD
aris wrote:The recipe seems to have a fair bit of nutmeg - isn't it overpowering?
No it's a good overall taste even with the nutmeg and mace, there's no predominant background taste.
LD
Posted:
Sun Mar 09, 2008 7:54 amby aris
If I try this I may well leave the nutmeg out - I think i'm allergic as it tends to give me an instant headache. Any suggestions on what to substitute or should I just omit the nutmeg?
Posted:
Mon Mar 10, 2008 8:37 amby Richierich
Recipe is fantastic, Terry dug this out for me last week, most enjoyable, it was my first ever batch, one or two questions, will post them in the right place though.
Posted:
Mon Mar 10, 2008 8:49 amby lemonD
aris wrote:If I try this I may well leave the nutmeg out - I think i'm allergic as it tends to give me an instant headache.
Aris,
What about Mace does that have the same effect, headache wise?
What about increasing the Allspice
LD
Posted:
Mon Mar 10, 2008 6:09 pmby aris
I don't think Mace does it - it comes from the same tree as nutmeg though so who knows. If I try it i'll replace the nutmeg with a mix of mace and allspice.
Posted:
Mon Mar 10, 2008 9:04 pmby Bad Flynch
It's been a long time, but...
Mace is the outer covering, (IIRC, pericarp) of the Nutmeg fruit. The two layers are separated and sold in commerce as two distinct items.