www.sausagemaking.org

I tried this recipe from the forum

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.

But substituted beef mince for pork

I only made a 1kg batch and crumbed them rather than use casings. I'm in experimental mode and would rather play around until I get it right. They don't taste too bad except I should have used more pepper.

Any variations or thoughts on this recipe?

What happens if you use too much water? I used about 300 ml becuase the 150 ml seemed to be too dry but this may have been a mistake.

I replaced rusk with breadcrumbs - about 100 gms

I used a food processor to emulsify half the batch and left the other half as is. The emulsified batch seems firmer somehow. I feel that the texture is not firm enough in either batch but they held together well in the skillet.

Hi Wal

"one man's meat..."
My family found this too peppery and I have since reduced the pepper to 7g White 5g Black! I also now add 3g mixed dried herbs. As to the rusk, the ratio is about what I usually use at 1.5x water to rusk.
What was the fat content of the beef? I would expect beef mince to need additional fat - maybe pork back fat?
In working out the mix I was aiming for a fairly 'bland' sausage that lets the meat be the star - a sort of every-day sausage.
With beef maybe you would want to add more oomph?
I use sheeps casings and was aiming for 1.5% salt which I think it is.
Please let me know how you get on adjusting it.
Hope this helps

Phil