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Fabulous Sausage Recipe



I made this recipe by accident recently as patties / rissoles for a starter at a party in my house (was looking at what was in my spice cupboard and made up this mixture) and decided to put it into sausage skins to try out.
They turned out brilliantly, if I do say so myself, and do not taste anything like the ingredients suggest it will.

My initial quantity was for 2 lbs of pork but I made these again two days ago and used 4 lbs of pork and just doubled the measurements, except the MSG, and they still came out great!!!!!!!

Trust me�give these a go even if only for burger patties or rissoles
Mixture is quite wet but that�s the way it should be�tonnes of juiciness inside.




(1.) 2 lbs of pork shoulder with usual fat to lean ratio
(2.) .5 lb of Rusk
(3.) 1 pint water
(4.) 2 Tablespoons of Oyster sauce
(5.) 1 tablespoon of salt(
(6.) 1 teaspoon fish sauce
(7.) 1 teaspoon of MSG
(8.) 1 teaspoon powdered ginger
(9.) 1 teaspoon powdered garlic
(10.) .5 teaspoon sesame oil
(11.) 1 teaspoon of light soy sauce
(12.) 1 teaspoon Worchester sauce
(13.) 1 large onion



� Mince pork through small plate along with the onion
� Add Rusk (re-hydrated with water) and other ingredients
� Mix well
� Re-mince through large plate, for ease
� Make patties, Rissoles or the really gorgeous sausages in lamb casings


Trust me these are really lovely and all my family wolfed them down.

They don�t taste oriental at all as the ingredients would suggest

PS
When I made these for rissoles I left out the Rusk and used an egg to bind the mixture


ENJOY

John

Thank you johnfb, I will give these a go when I have time. They sound unusual, and a bit quirky, so should suit me perfectly... :D

Hi Oddley

Yeah it would seem a strange mixture and one that would taste of your local Chinese or Thai take away but they really are nice and don't seem too weird after you eat them.
These are defintely in my top two favs now and I will make them all the time.
I hope everyone that tries them will like them or I will just look strange...

Made some yesterday, fab!.

Jen

Hi John fb
I Would like to try this receipt out but leaving the MSG out but adding a tea spoon of grated parmesan cheese for the taste buds ( What do you think)

Hi Ken Boy

Whatever you like, sounds interesting to me.
I like using MSG as I always notice a difference after using it, but certainly the cheese sounds good...would a teaspoon be enough???
Maybe make up a small batch, say a pound or two and try it out a patty or two to see if you can get the flavour if not then add more...as always these things are down to personal taste.
I think the recipe is salty enough with the mixture so I wouldn't add more salt for taste...maybe a sprinkle of chilli powder or paprika (even smoked)might work also....
Let me know how it goes and I will try it on my next batch



Glad you liked the sausage recipe Jenny........

HI John fb
Checking weight of rusk is it 8 ozs = .5lbs

Hi Ken boy

I used a half pound of rusk (.5lb) for this and it worked out okay for me. The mixture was a little wet, but that's what I wanted but you could add more to stiffen it up I guess.

My personal approach to this type of thing is to see what works for you and go with that.
I never, ever, measure out things for my cooking to exact weights, it's mostly by look and always by taste. I would only use exact weights from a recipe on this forum as told by others...and even then I might increase the salt or some other part of it to suit my tastes.

As in my mail when I made the patties I omitted the rusk and used egg as a binder.
Although I feel the next time I make these, this weekend by the way as they are all gone, I will increase the rusk to maybe a pound to see if it makes a difference overall.

I hope the numbers at the left of each recipe line are not confusing the matter

John

I have been going through this forum for a while now. really good.
I decided to try these out as burgers as I don't have a stuffer yet..but I will be getting one...and they are a bit strange when you are making them but they taste really nice.
Glad I stumbled onto this site.

Welcome Sharon, is Santa bringing you the sausagemaking equipment?

Dave

Hi Dave
Thanks for the welcome.
Maybe a gentle bit of pressure on his indoors will do the trick. He'll be eating most of them anyway.

sharonp wrote:I have been going through this forum for a while now. really good.
I decided to try these out as burgers as I don't have a stuffer yet..but I will be getting one...and they are a bit strange when you are making them but they taste really nice.
Glad I stumbled onto this site.

Sharonp,
You have no idea what you're getting yourself into. Better run before the sausagemaking bug bites you good. You'll be churning out links and links of sausages soon and all your friends and relatives will suddenly start showing up at your door more often.
Welcome to the forum.

Lance

Hi Lance

It seems that making these has become a bit of an obsession now. I should have taken your warning more seriously

Johnfb,

Gave these a go today and will serve it up in a day or two. Thanks for sharing your find. I'm new to this game and always looking for something different.

Very Respectfully,
Jeff

Hi Vanole
You are most welcome and I hope they taste as good for you as they do for me.

regards
John