Pork Sausage Seasoning

Recipes for all sausages

Pork Sausage Seasoning

Postby Parson Snows » Sun Dec 19, 2004 12:18 pm

This was kindly given to me some time ago by British butcher Phil Groth of Phil's Sausages, High Street, Hampshire. He has kindly given me permission to share it with the other members of the forum

Original Text follows ****

There aren't any books that I know of on British Bangers and most butchers keep their recipes to themselves. But to make them yourself is pretty simple so long as you have some equipment. A mincer with a sausage stuffing attachement is handy, if not a food blender can be used to make the meat and getting it into the skins can be done with an icing bag.

Anyway here is a recipe that might help.

Make the seasoning first.
1 lb salt
2oz ground white pepper
2oz ground black pepper
2oz ground nutmeg
1oz ground mace
1oz ground ginger
1/2 oz ground allspice(pimento)
Mix all the ingredients together well and keep in a sealed jar.

This is a basic pork sausage spice mix that can be used in many recipes.
I'll send the recipe in another e mail

Phil

End of Original Text ****

Phil suggests using this spice mixture at 20 to 25 grams per kilo.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Oddley » Sun Dec 19, 2004 12:59 pm

Thanks Parson also thanks Phil Groth. I love to see spice mixes as it promotes ideas. One has to be circumspect using spices in English bangers or they become overpowering.
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Phil Groth

Postby Parson Snows » Sun Dec 19, 2004 1:30 pm

I will pass on your thanks to Phil in our Christmas email.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby sausagemaker » Sun Dec 19, 2004 3:43 pm

Thanks Parson & please also thank your friend It looks a pretty good seasoning & one I will try over the festive season.

Merry christmas

regards
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Sausage Spices

Postby Parson Snows » Sun Dec 19, 2004 5:09 pm

I would have posted it earlier but as it isn't my spice mix I was waiting for approval from Phil. His comment unlike a lot of butchers was "spread the word"

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby sausagemaker » Sun Dec 19, 2004 5:41 pm

I have a collection of sausage recipes including spice mixes from Devro as soon as I get a chance I will scan them & post them to the site


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Postby Spuddy » Sun Dec 19, 2004 10:12 pm

Please do. They will, I'm sure, be most appreciated.
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Bernhard Brothers Pork Sausage Seasoning

Postby Parson Snows » Mon Dec 20, 2004 12:08 pm

This can be used to make an American Style Pork Sausage

Image

hope that this is of some use to you

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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American Pork Sausage Spice Mix

Postby Parson Snows » Tue Dec 21, 2004 10:59 am

American Pork Sausage Spice Mix

1) 2 Tblspns Cracked Fennel seeds
2) 1 Tblspn Dried/Rubbed Sage
3) 1 Tblspn Dried Oregano Leaves
4) 1 Tblspn Dried Marjoram Leaves
5) 1 Tblspn Dried Rosemary Leaves (Roughly Ground)
6) 2 tspns Dried Red Chili Flakes
7) 2 tspns Ground Black Pepper
8) 2 tspns Salt

mix thoroughly together and use at a rate of 1 Tblspn per 1/2 lb of sausage mixture.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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