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Hi All,

I have a beef steer going to slaughter soon and was hoping to make some sausages and burgers up.

As the quantities will be quite large I'll be usuing my freindly butchers help and eqipment to knock out the sausages, but I wanted to make up some mixes prior to the big day that I could add to the meat, mix then stuff.

If anyone has some recipes for the seasonings then it would be gratefully appreciated.

Thanks and regards,
FB

The burger recipe I use...
1 kg minced beef
1 tspn onion powder
1.5 tspn black pepper
1.5tspn salt
3 tspn finely chopped herbs (usually thyme, oregano and parsley)
50g rusk and water

Beef and Horseradish sausage...
1 kg beef mince (up to 200g pork fat if needed)
2 tspn mixed fresh herbs
1 tspn black pepper
1 tspn salt
100g rusk and water
1 tspn wasabi paste

I now use wasabi (Tesco now stock it) as horseradish seems to lose its bite when cooked. Be careful...wasabi really does bite!

We had a good chat about horseradish/wasabi here:

http://forum.sausagemaking.org/viewtopi ... bi&start=0

I just about have the use of my tongue back

Dave

Nice looking recipes Hobbitfeet

As a guide for the green fire god or Wasabi as it is more commonly called, I use it thus:

5kg beef
3 jars of horseraddish
1/2 tube of Wasbi
10% Pin Head / water
5 tablespoons of mixed herbs (fresh, choke down by half if using dry)
10g black pepper
100g salt

I do use horseraddish as well s the Wasbi because I think it a)adds to the texture of the finished product b) The pubs can sell them as a beef and Colmans sausage. However I totally agree with HF, you can add jar after jar of the stuff and you will still not be able to taste it.

HF's burger recipe hits the spot but one thing I would say is that as I make a burger that has very little fat I do tend to use my rusk at 10%. I also have made a few this year for an outside do with some of Francos smoke powder mixed in and it makes a fantastic BBQ burger - oh gawd, fridge opening time now - By By WW...............................................

Interesting idea! How much smoke powder to 5kg beef?

Hi HF

I use treble the recomended amount for curing which I believe is 0.5g per kg, which in all honesty for me I cant taste in the cure anyway so most if not all my curing is done with 1.5g per kg.

Cheers WW