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Hi everyone,

First time post here long time reader, I have been using the ready-made/mixed Traditional pork mix to great results. Things have gotten a little out of control and now I have orders for 20kg every few weeks.

I would like to attempt to make my own spice mix but and a little worried about the E numbers added to the ready-made mix and if i need to use them (not sure people like to see additives on labels here).

Supaphos & Supapres, i have seen these and from what i read they are needed but can i get away without using them and not having my bangers suffer.

This might be a little cheeky but can anyone give me a recipes for traditional pork that i can start with then amend to make my own.

Thanks in advance and keep up the great work on the forum, with out all your input i would be eating factory make tasteless things..

Matt

Hi Matt

A good place to start would be:
http://forum.sausagemaking.org/viewtopic.php?t=1979

This is a superb sausage - and no additives.

Hope this helps

Phil

Thanks Phill,

That looks like a good place to start. Just a quickie, could i drop the sage in that to have ti a bit more pork and bit less herb flavour?

Also why dose everyone use corn flour/starch in the spice mix?

Matt
I think the cornflour was added by Oddley, when he amended Parson Snows spice mix, so that the ratio of spices would not be affected.
You could reduce the sage but would need to adjust the amount of seasoning mix added, or increase the cornflour, to take account of this. The cornflour has no effect on the end result - the recipe , as is, tastes great.

Phil