Just a plain old breakfast pork sausage recipe please?

Recipes for all sausages

Postby wheels » Mon May 26, 2008 7:20 pm

Thanks :oops:

I like this one, in its full peppery glory, but the amended one on the 'Recipe Board' is probably more balanced - Reduced Pepper: White 7gm, Black 5gm plus 3g dried herbs - other ingredients the same.
MSG (and Marmite which is naturally high in it) make my throat tingle so I never use them. Must try adding a bit of sugar though - I assume it's for colour?
Hope you like the sausage when it's made.

Phil
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Postby johnfb » Mon May 26, 2008 7:24 pm

Yeah, the sugar is for colour, it never taints the taste at all, I add it to all my homemade blends. It puts on a nice caramel colour and it's well worth using it. I added 5grm to your mix, although the recommended amount is 5gr per kilo so I may tweek it a bit as I go.

Thanks again for this nice blend, if it tastes nice on my finger tip then I reckon it will be the dogs dangly bits in a sausage.


John
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Postby Shirl » Mon Jun 02, 2008 5:30 pm

How are you liking the sausages now they've had time to mature a bit? I like them a lot!

Thanks for the tip about the sugar, I'll give that a go.
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Postby Shirl » Wed Aug 20, 2008 2:02 pm

johnfb wrote:
wheels wrote:Hi Shirl

My family, other than me, like a fairly plain sausage with a bit of a peppery bite. Here's what I use for 1kg:

780gm Pork Shoulder (about 75/25 meat to fat)
80gm Rusk
120gm water
20gm seasoning mix

Seasoning mix:

Salt 60gm
Pepper White 10gm
Pepper Black 8gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm

This gives about 1.45% salt.

You can see them here but the picture doesn't really do them justice.

I mince these fairly finely and use sheep's casings - 'cos that's the way they like 'em!

Your ingredients - using rusk but no liquid seems odd to me.



Hope this helps

Phil



Hey Wheels

I made up your spice blend a couple of minutes ago. I dropped the peppers to 5gr each and added 5 grams of icing sugar, for colour and a half tea spoon of the dreaded MSG.
Mixed it all up and asked my wife to dip a fingertip in the bowl.
I tried it too. Damn good that blend. My wife thought it tasted great too. She reckons it would be lovely in a burger mix also. I will give that a go as well soon.

I am getting a kilo of minced pork in the local supermarket as I have none of my pork shoulder left since I did a marathon 10lbs of cumberland sausages this weekend and have every intention of making a kilo batch of your blend this week.
A lovely mix wheels, really, can't wait to try the sausages.

john


John I just made up this recipe using the icing sugar and reduced pepper as you suggested and they are the best sausages I've ever tasted!

I'm only supposed to be tasting a pattie but I can't stop scoffing the sausages.

Well done lads for the best recipe ever! :D
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Postby wheels » Wed Aug 20, 2008 2:19 pm

Shirl
I now also use this seasoning mix for a plain sausage:

Salt 60
Pepper White 7
Pepper Black 5
Nutmeg 2
Mace 1
Ginger 2
mixed herbs, dried 3

The rest of the recipe's still the same:

Pork 780
Rusk 80
Water 120
Seasoning Mix 20


It's a far more 'balanced' taste. The family are split 50:50 between the two!

Phil
Last edited by wheels on Wed Aug 20, 2008 2:22 pm, edited 1 time in total.
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Postby johnfb » Wed Aug 20, 2008 2:22 pm

Glad to hear it Shirl :)

This wheels blend is my fav by far, I am glad I added to it slightly...but all glory goes to wheels.

Try his white bread roll mix in the bread making section, that with some of these sausages and some home cured bacon...it's like a little slice of Heaven.
John


PS...try these as burgers...oh my God!! just gets better and better... :D
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Postby Shirl » Wed Aug 20, 2008 2:25 pm

Hi Phil

I'm so pleased I tried your original recipe. I think its the addition of a bit of sugar that tips it over into being a really special recipe.

A chef once said add a bit of something sweet, sugar, jam etc to pep up a savoury recipe and it really does work.

Thanks again Phil, this is my new fave recipe... although the addition of herbs looks worth a try :)
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Postby Shirl » Wed Aug 20, 2008 2:34 pm

johnfb wrote:Glad to hear it Shirl :)

This wheels blend is my fav by far, I am glad I added to it slightly...but all glory goes to wheels.

Try his white bread roll mix in the bread making section, that with some of these sausages and some home cured bacon...it's like a little slice of Heaven.
John


PS...try these as burgers...oh my God!! just gets better and better... :D


John I normally just add salt and pepper to my burgers but I will try this next time. Every time we have a bbq everyone insists on homemade burgers and yet they are so simple to make!

I'll have a look at Phils bread recipe although I usually stick to my own recipes as I mill my own flour. But you are right, nothing finer than homemade food.

I still havent done the bacon....
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Postby johnfb » Wed Aug 20, 2008 2:59 pm

Shirl wrote:
johnfb wrote:Glad to hear it Shirl :)

This wheels blend is my fav by far, I am glad I added to it slightly...but all glory goes to wheels.

Try his white bread roll mix in the bread making section, that with some of these sausages and some home cured bacon...it's like a little slice of Heaven.
John


PS...try these as burgers...oh my God!! just gets better and better... :D


John I normally just add salt and pepper to my burgers but I will try this next time. Every time we have a bbq everyone insists on homemade burgers and yet they are so simple to make!

I'll have a look at Phils bread recipe although I usually stick to my own recipes as I mill my own flour. But you are right, nothing finer than homemade food.

I still havent done the bacon....



The burgers are fab
Try the home curing it is soooo easy as you have to do almost nothing...rub on the pre-made, bought mix from this site, put it in the fridge and a few days later the most beautiful bacon you have ever tasted.

Too easy.
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Postby wheels » Wed Aug 20, 2008 4:13 pm

Shirl wrote:
...I think its the addition of a bit of sugar that tips it over into being a really special recipe.

I've not tried it with the sugar yet. The credit for that goes to John.
I'll probably add a bit of dextrose (glucose) powder to my next batch.

On her blog Shirl wrote:
Well I�m going to shock you all now with my good news�..
I�m going to be a grandma!!!

Congratulations Shirl 8) (that's 'Cool', as the kids say!)

Phil
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Postby Shirl » Wed Aug 20, 2008 4:55 pm

I have got to update my blog....

Its a boy by the way!! :D

My dad keeps telling me off for not updating my blog... he says he's going to unsubscribe from it!
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Postby wheels » Wed Aug 20, 2008 7:17 pm

That's great - does that mean you'll be a grandad? :?

Thank goodness someone else doesn't blog as often as they should - it means I'm not the only one! :lol:

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Postby Griselda » Sat Aug 23, 2008 11:29 am

I'll have to give it a go too, but one question remains.
I use ~1,2% salt in my sausage mixtures. If you use 60gr to 1kg of sausage mixture, than that is 6%. Surely I am getting this wrong. Therefore I believe I would use this recepy at 1.2% of my total mixture. Is that correct?

Regards
Griselda

wheels wrote:Shirl
I now also use this seasoning mix for a plain sausage:

Salt 60
Pepper White 7
Pepper Black 5
Nutmeg 2
Mace 1
Ginger 2
mixed herbs, dried 3

The rest of the recipe's still the same:

Pork 780
Rusk 80
Water 120
Seasoning Mix 20


It's a far more 'balanced' taste. The family are split 50:50 between the two!

Phil
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Postby wheels » Sat Aug 23, 2008 11:44 am

Griselda

Whilst the salt in the seasoning mix is 60g you only include 20g of this mix in a total sausage of 1Kg. I should have made this clearer:

I now also use this seasoning mix for a plain sausage:

Salt 60g
Pepper White 7g
Pepper Black 5g
Nutmeg 2g
Mace 1g
Ginger 2g
mixed herbs, dried 3g

The rest of the recipe's still the same:

Pork 780g
Rusk 80g
Water 120g
Seasoning Mix 20g



This gives 1.5% salt in the sausage.
I hope this clarifies it.

Phil
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Postby Shirl » Sat Aug 23, 2008 11:59 am

wheels wrote:That's great - does that mean you'll be a grandad? :?

Phil


No cos I'm female... you didn't look very closely at my blog did you? :D :shock:
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