hi gbajam
I make quite a lot of sausages using all types of alcohol. As a general rule I reduce the alcohol, this is for two reasons 1, intensify the flavour 2, remove the alcohol. I don't know if the second reason is really a valid one, but as a chef I was taught to "boil off" the alcohol in any dish I did at college so have just stuck to that general rule. I'll let the much more exprienced sausage makers tell you if this is right or wrong.
When I reduce the alcohol I generally reduce the volume by 1/3 to a 1/2. I also add a teaspoon or two of cane sugar especially for wine as this can go a little bitter.
I am making Pork Apple and Cider for my wedding and hear is the recipe
Pork 73%
Chopped Dried Apple 5%
Westons Organic Cider 12%
Oatmeal 8%
Seasoning 2%
Seasoning
45 Grams Salt
5 Grams Coarse Black Pepper
6 Grams Fine White Pepper
4 Grams Sage
4 Grams Thyme
1 Gram Allspice
Mince pork on medium/coarse grinder (depending on the textrure you like)add rest of ingredients and mix well. Fill into hog skins. I keep the seasoning quite mild as I like the tast of the apple to come thru. As an extra kick I sometimes also soak the dried apple in a little calvados overnight. Make sure the reduced cider is very cold before adding to the mix. I reduce the volume of cider by about a 1/3 (before weighing it) and add a tsp of light demerara sugar. I use oatmeal because I have mild wheat allergy and I also can get organic oatmeal from a neighbour (in exchange for a few sausages) but I'm sure you could use rusk
I have a beef and old ale recipe which I will post tonight as I have to really do some work in a minute
Cheers
Posted: Wed Nov 01, 2006 9:57 am