www.sausagemaking.org

Posted: **Wed May 28, 2008 5:28 pm**

Hey all,
I think Oddley might have some competition for the best blend.
I have tried his lincolnshire and cumberland blends and they were mighty good.
Today I made Phil's (wheels) basic sausage mix:

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!

These really were very good. I tweaked the recipe by making both peppers at 5grm and adding some MSG. I also upped the addition to the force meat to 30 grm, but thats for my taste only.
They are very good and defintely worth a try. They will be in my list from now on and are a lovely mild yet peppery (if that's possible) sausage, a nice one for breakfast.

Well done wheels I am really glad I made these.

Posted: **Wed May 28, 2008 5:59 pm**

LOL John...

I don't think I'm in competition with anyone. I suppose like me, Wheels is doing the best in taste, in the food, for his family, and sharing the results with all of us. Long may he do so.

Wheels, you seem to be getting some excellent reviews for this sausage. I'm sorry I haven't tried it before.

Posted: **Wed May 28, 2008 6:28 pm**

seriously though, Oddley, these are really nice... for my taste anyway. I will make these for a breakfast sausage in future.

Ohh by the way, I put some of you cumberland blend on some chicken wings and roasted them for 45 mins at 180 in the oven and they really tasted nice. Try it..... :wink:

Posted: **Wed May 28, 2008 7:52 pm**

One of the nicest thing about this forum is we are not in competition

Dave

Posted: **Wed May 28, 2008 8:04 pm**

Yes, that's the original. The amended IMO is a 'more rounded' tasting sausage. It was this thread that led me to amend it.

I'm glad you like them John. I made them for a (white) peppery taste (but mild otherwise) as my family don't agree with me that the king of fresh pork sausage is Oddley's Lincolnshire (I have yet to try his Gloucester & Cumberland). Wittdog's Smoked Polish are also superb: I use them as a 'slicing' sausage for eating cold, Mmm... Mine are really just a simplification/amalgamation of other recipes on this forum. I am surprised by the great reviews as I thought that many would find the flavour somewhat 'one dimensional'.

The amended recipe here which has:
Salt 60gm
Pepper White 7gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
Mixed herbs 3gm

Used at 20gm in 1Kg sausage gives a far more balanced flavour. I think these really let the pork shine, so use good locally produced meat.
FWIW the original ones I made also had small amounts of Allspice and Ground Coriander.

Posted: **Wed May 28, 2008 9:25 pm**

Hear hear...well said Phil.

Actually I was going to enquire about adding some corriander.
What was the flavour like with the corriander in. I might add 5 grms or so to my next batch for a little "zing".

Posted: **Wed May 28, 2008 11:21 pm**

John
I can't remember the amount I had in it. I guess it was only 1-2gm. I wasn't after 'zing' other than from the (white) pepper. But, hey whatever floats your boat (as said by my daughter). :lol:

Phil

Posted: **Thu May 29, 2008 12:27 pm**

Can any one convert that recipe for me it looks good.

Posted: **Thu May 29, 2008 12:58 pm**

780gm Pork Shoulder (about 75/25 meat to fat) ... 27.5 oz
80gm Rusk... 2.82 oz
120gm water... 4.23 oz
20gm seasoning mix... .70 oz

Seasoning mix:

Salt 60gm ... 2.116 oz
Pepper White 10gm... 0.35 oz
Pepper Black 8gm... 0.28 oz
Nutmeg 2gm ... 0.07 oz
Mace 1gm ... 0.03 oz
Ginger 2gm ... 0.07 oz

Just multiply everything up to round figures.

As in my mail I added MSG...but this is for my preferance only, but I think it makes a difference.

Posted: **Sun Jun 01, 2008 11:20 am**

Hi wheels,

I made some of your sausages yesterday. I have just had a toasted sausage, caramelised onion and sauce sandwich, I enjoyed every mouthful.

These are a nicely spiced plain pork sausage, the spicing is nicely balanced so that it will enhance the pork flavour, when fresh made, they have a little peppery bite, this disappearing in the background somewhat after blooming for 12 hours.

If you like a lightly spiced plain pork sausage, then in my opinion, these are well worth making.

Posted: **Sun Jun 01, 2008 11:27 am**

Hi Oddley

Thanks!

Did you make the original, or the version with the added herbs? I think the one with the herbs is a more 'rounded' flavour but I really made them for my family - personally, I prefer something with more flavour like a Lincolnshire.

Phil

Posted: **Sun Jun 01, 2008 11:42 am**

wheels, the recipe below is the one I used. My family gave them the thumbs up, as they are used to a range of styles and tastes of sausage then I know these are a winner. As they were not named, I named them for my own benefit, or they would get lost in the recipes I have.

Pork and Pepper (wheels)

Of Meat
10% Breadcrumb
10% Water
2% Spice Mix

Spice Mix
75 % Salt
8.75 % White Pepper
6.25 % Black Pepper
2.5 % Ginger
2.5 % Nutmeg
1.25 % Mace

Usage rate 2% or 20 g per Kg meat

Posted: **Sun Jun 01, 2008 12:02 pm**

I made up a large batch of the spice mix and have it in a tuppaware type container labeled Wheels blend.

Although with your knowledge, Oddley, its like leonardo saying he likes one of your paintings. Wheels you should be very happy with Oddleys remarks.
Good on ya!!!!!!!!!!
Love this frickin blend!!!!!!!!!

Posted: **Sun Jun 01, 2008 12:49 pm**

Thanks again John.
I guess, like many of us, I can't help tinkering even when I'm happy with something!
I have to say that it's great to receive acknowledgment for something I have made, particularly by people on this forum, whose opinions I value greatly.
I'm still waiting to wake up from the dream.

Phil