www.sausagemaking.org

As my partner is vegetarian i shall have quite a bit of ham and goose left over after Christmas. While this is not a problem for me, as I'm sure I'll find plenty to do with them, does anybody know why I shouldn't use the leftover meat in sausages? Maybe a goose & bramble sausage, or ham, pea and potato..?

There is no reason why you cannot include cooked meats in sausages. I will post recipes/guidelines later as with Xmas a bit short of time at present.

hope that's ok

kind regards

Parson Snows

Thanks for the reply.

Any one having any left over turkey might want to consider using it up in one of these, you will obviously have to add some fat (hard back fat etc)

Turkey Sausages
Breakfast Sausage Brown sugar, salt, sage, black pepper, crushed red pepper, and parsley flakes.
Country Turkey Sausage Brown sugar, salt, coriander, and black pepper.
Hot Italian Turkey Sausage Salt, paprika, pepper, fennel, and brown sugar.
Mild Italian Turkey Sausage Brown sugar, salt, coriander, garlic, fennel seed, anise seed, black pepper, and Italian seasoning.


Turkey Breast Sausages
Garlic Lovers Turkey Breast Sausage Red wine, chopped garlic, salt, garlic, crushed red pepper, black pepper, caraway seed, anise seed, parsley, basil, and thyme.
Mild Italian Turkey Breast Sausage Brown sugar, salt, coriander, garlic, fennel seed, anise seed, black pepper, and Italian seasoning.
Sun-Dried Tomato Turkey Breast Sausage Salt, jerk seasoning, cumin, black pepper, cayenne pepper, sun-dried tomatoes, onions, and green peppers.
Turkey Breast Sausage Salt, white pepper, and sugar substitute.

Just some ideas, Sorry I don't have any recipes for these I'm afraid.

kind regards

Parson Snows

Using up cooked meats

Ham and Chicken Sausage (Using Cooked Meats)
Percent of Total

Ground/Minced Uncooked Chicken (white meat ONLY) (minimum) 50.00 %
Ground/Minced COOKED Ham (maximum) 38.00 %
Cooked Chicken Skin emulsified 6.00 %
Cold Potable Water 3.00 %
Spices (to suit, tarragon, lemon thyme, parsley etc.) 2.00 %
Salt (maximum) 0.50 %
Sodium Phosphates (maximum) 0.50 %

Total 100.00 %

Method and spices to suit individual

http://www.iridis.com/glivar/Saumagen
http://www.iridis.com/glivar/Blood_sausage
http://mexicanfood.about.com/od/entrees ... anadas.htm

Too much turkey left over? How about:

Turkey roast en cro�te ** (Serves 6)

Ingredients
1 kg minced turkey (raw or cooked)
2 dessertspoons flour
2 eggs
1 dl cream
3 tspn sage
salt & pepper
250 g mushrooms
2 stalks of celery
8 sheets of frozen pastry
1 onion

Method
Thaw pastry for 20 mins at room temperature. Mince cooked turkey with onion, or mix raw meat with grated onion. Add flour and eggs. Mix in cream, sage and s+p. Allow to rest in fridge for one hour. Rinse and chop mushrooms and fry in butter. Cut celery in thin strips and mix these and strained, cooled mushrooms into meat mixture.
Place pastry sheets side by side and top and bottom, and roll out into one long sheet. Pat meat into a long loaf and place in middle of pastry. Wrap pastry around meat, brush edges with egg and lay join-down on a baking tray. Decorate with pastry leaves and brush with egg. Bake for 1 hour at 200 �C.

Hope that this information is of some use to you

Kind regards

Parson Snows

Twoscoops

Hope that your Christmas went well and that you don't have too much Ham & Goose leftover.

Using up cooked meats

Ham and Pork Sausage (Using Cooked Meats)

Percent of Total

Ground/Minced Uncooked Pork Shoulder (80/20) (minimum) 50.00 %
Ground/Minced COOKED Ham (maximum) 35.00 %
Hard Pork Back fat (diced/minced) (minimum) 9.00 %
Cold Potable Water 3.00 % (or you could use some water and some cranberries)
Spices (to suit, Nutmeg, Coriander Sage, Parsley etc.) 2.00 %
Salt (maximum) 0.50 % (Adjust to suit saltiness of ham)
Sodium Phosphates (maximum) 0.50 %

Total 100.00 %

Method and spices to suit individual

Hope that this is of some use to you

kind regards

Parson Snows

PS let me know how it works out