www.sausagemaking.org

Took a couple of recipies from Lens site, first was his fresh garlic sausage. I trebled the amount of garlic in his recipe as it didnt seem any where near enough and it worked out well.
Here they are hanging to dry in the celler




Next is a recipe given to Len by Franco for Cumberland sausage, i made one batch and was impressed but found the sage dominated the flavours so the next batch i made with 2g less sage and 2g more white pepper, i have found this the be the perfect mix and have now made over 10kg by request from the family!!

Wow, those look great!
I'm looking forward to finally being able to get that meaty marbled texture with my new stuffer.
I too have used that Cumberland recipe and tend to agree about the sage being too dominant, also had some commercial Cumberland same way. (i.e. the frozen ones I used to buy when in UK and smuggle back here wrapped in newspaper along with some pork pies and placed in a freezer bag in the center of my checked bag )

we've all done it, im guilty of bringing cheese and mussels back from australia, went diving in the morning before going to the airport.
These sausages are done with my grinder with the stuffing tube as i cant have a stuffer untill march when franco ets them in stock

Shane,

Where do you dive for cheese in Oz?




reat sausages by the way. I really lke the cumbberland rings. I might try something like that in the summer in Middles as a carving sausage for a few mates on the BBQ!!

Rgds,
FB

Thats a secret im afraid, although i will warn you, seacheese is quite salty

shanew
Are you sure you meant 2grams less sage in the cumberland recipe, it does not seem very much out of 55grams.
Presuming it was for a kilo.

wallie

No, I used 2.6kg of meat and scaled up the spices acordingly, it is only a small amount in weight, but theirs a whole lot of dried leaves in them 2 grams

anybody have the web site address for len,
i had it but lost it!

Len's site is here
http://home.pacbell.net/lpoli/