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Hi All you wonderful people, beloved said the steak & kidney sausages were amazing!!!!! He was actually speechless..... I thought there was something wrong as he was watching a grand prix lap at the time..... and he actually stopped watching it as he was eating the sausage!!!! Never known to happen before, here's the recipe: (if this is in the wrong bit, I apologise)

Please note, I am not at all metric, so I've mixed and matched -

Silken's Steak & Kidney Sausage Recipe

2 lbs of beef (I used brisket as that was all I could get)
8 oz of lamb's kidneys (all I could get)
100 grms of rusks
100 grms of liquid (I used beloved's beer)
27 grms of salt
3/4 tsp pepper (black)
3/4 tsp marjoram (just 'cause I felt like it)
200 grms of suet (I used shredded out of a pkt (cause that's all available)
2 chopped onions (that I put through the mincer with the beef)


Well, it's a start!

Fond regards

Silvana, that looks like a pretty good start to me, I shall be giving that one a try. What happened to the consistency of the kidneys in the mincer, did they turn to mush?

I made faggots from a recipe Oddley posted (fantastic faggots BTW) but I found a lot of the offal in them disintigrated, but were certainly there in the flavour. I have to make them for my dad on a regular basis, also Oddley's pie and mash with liquor are a regular when I do my 'aged parent' run every week or two.

My other half returns from India tonight after a week's hard work, he'll be expecting either home produced sausages or smoked haddock for breakfast tomorrow. I know he'll love your recipe when I've made them.

Cheers

jen

Excellent recipe - will give them a go. I'm afraid that, unless you're going to chop using a knife, offal through a mincer does tend to lose structural integrity (bit like some people I know!) but the flavour is there.

Hi Jenny & Hobbitfeet

I did start to chop up the kidney so that it didn't lose it's texture, but then I thought .... when I go to beat all the ingredients together in the mixer to get that 'sticky' stage..... it was going to destroy the texture of the kidneys anyway..... so.... what was the point of the chopping?, so I minced them on the biggest mincer hole....along with the beef.

Funnily enough, there are lots of little chunks of kidney still intact.... it could be because I had chopped them really fine before I decided to put them in the mincer and it could be that most of the little chunks slipped through...
and you can see little dark pieces through the sausage skins..... so I might still chop them up fine before I mince them the next time.....

I took a couple up to the chef in the local hostelry so he could try them... he's usually disappointed with the 'stuff' I make, 'cause he is always hoping it is 'c**p' and it's usually better than his!!! (that upsets him 'cause I was self taught and a woman to boot!!!)

Anyway, he wasn't there but the pub owner dived in and she doesn't like kidney (but she loved the sausage... even though I had put quite a lot of kidney in) they had workmen laying slabs etc so they had some..... one thought it was to die for and the other one thought it was 'caribou' ...... you get a lot of those in a tiny Scottish village, don't you???

It makes you laugh.......

The other thing is I could have added parsley and other herbs but I really wanted to imitate steak & kidney as in the pie...... and, although the meat isn't in chunks or shreds like a pie, I think it is about as close as you could get.... texture wise, I would say it was similar to a pork sausage, and definitely better than the bought one...

Maybe a little fiddling around with spices etc to your own personal taste but I think as a base recipe.... you won't be disappointed

Fond regards

Silvana

ps just asked my beloved if that was correct about the kidney and he said he could taste the little chunks...... and was I going to stay on the computer all evening?????

PPS to Hobbitfeet..... the allspice you refer to is the one that I got from sausagemaking.org and not some other allspice?????

Should be the same one. Well done on the recipe!

Thanks for all the help

Fond Regards

silvana