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im looking for a recipe for a irish sauage like richmonds as these are the only thing our lass will eat and i hate paying good money for rubbish sausage, hope someone can help me

Hi Shanew

Firstly the Irish sausage you speak of is no more Irish than I am, but a very good marketing ploy as this is the largest selling sausage in the UK & has been for many years.
Secondly I am afraid to make it at home you need a bowl cutter, you might get away with a large food processor
The meats are ground pork meat (a type of recovered meat you can use, they used to use chicken mrm until it was banned & the new regulations came in), fatty pork, rusk, water & lots of colour in the seasoning to make it pink & them emulsify.

Regards
Sausagemaker

That sausage sound pretty bad, it's the reason why we make our own sausages in the first place. Nothing but the best for the family I say.

shanew wrote:i hate paying good money for rubbish sausage

You're obviously already aware of their dubious quality?

Are we talking about those almost white "things" you see in the supermarket, for less than the budget own brand bangers? They certainly don't eat them in Ireland, the sausages are great over the water.

If your lass likes the texture then you need to make a semi-emmulsified filling. Spread your mince out on a baking sheet thinly, freeze it then smash it up and pulse it in a blender to powder it, then run in some cold water and salt until it's a smooth mush, then add rusk, pepper and fill the skins.

What I'd do, however, is make chicken sausages. Use boned thighs, skins and fat included, 15% rusk, salt and pepper. Similar, but less revolting.

it's just the flavour i want to create, i hate eating the junk they put in things like them, and there not cheap either. she's not keen on overpowering flavours. i cant get her anywhere near oddleys favorite sausage yet i agree, they are very good. she's like my farther has to be a very subtle taste or they complain their too spicy

shanew Have you had any luck finding a recipe? I love the ones I'm making at the moment, but my wife still buys sausages, so thats telling me I've still not got it right!

i've been getting pork trimmings from the butches for 50p per lb, just the scrag ends that the clean of bones and such, i've been using 1kg of pig, i'll call it pig because it's meat and fat in no particular ratio, 200g of rusk, 200g water, 1/2 tsp white pepper and a tea spoon of regualr table salt, stick in some superphos, and thats it! the crappest sausage i've made, bland and tastless but it's what they want and they both enjoy them!