www.sausagemaking.org

My friend has asked me to make him some beef and Guinness sausages. He said he got them some time back in a butchers shop who did this kind of thing.
Sounds vile to me but whatever floats your boat.

I have read the thread:
http://forum.sausagemaking.org/viewtopi ... sc&start=0

Anyway, anyone have any other suggestions as to how much Guinness to add to minced beef, or indeed a recipe for sausages like this, taking into consideration the strength and horrible flavour of Guinness.......yuck...

Hi John

Try here for the award winning Bookham Boozy Sausage which uses the 'black stuff'.

Hope this helps
Phil

Excellent thanks, Wheels

Bookham is three miles from where I grew up. Unfortunately I have never tasted that sausage.

I assume that I can simply change the % to grams without issue
Bookham Boozy Sausage

Take:
66.5% Pork or Beef
13.3% Rusk
1.2% Salt
18.5% Guinness
0.5% Seasoning Mix

Seasoning Mix
16.7% All Spice (one part)
66.7% Coriander (four parts)
16.7% Pepper (one part)

Make:
Mince meat through a 5mm plate.
Add rusk and seasonings and mix, slowly add the Guinness and mix. Stand for 15 minutes.
Re-mince through 5mm plate and fill into casings.
Leave overnight to dry.

John

Yes you can.

Phil

Thanks Oddley
They mention some seasoning mixes like : Dalesman Gordon Rhodes seasoning.
I assume this is a bought blend.????

Also

The following one has no seasoning blend at all...again it must be a bought in one...yes??

Allan Bennett, Codsall,
Wolverhampton
INGREDIENTS %
Selected Pork 73.2
Rusk 9.8
Iced Water 14.6
Seasoning 2.4
METHOD
1 Mince pork twice through 8mm plate.
2 Put meat into mixer, add seasoning and mix
for two turns.
3 Add two thirds of water and mix until the
meat has a sticky texture. Make sure the
meat is very cold by putting crushed ice in
the water (put the water through a sieve to
catch any lumps of ice before adding to the
meat).
4 Add rusk and the rest of the water and mix
until all of the rusk is mixed in. Do not over
mix.
5 Fill into desired casings.

I think some of those commercial sausagemakers are a little coy when giving out their recipes, and who can blame them. I know sausagemaker has mentioned in the past that he can't give out some of the recipes he uses. I think the Bookham Boozy Sausage was in a collection of British Sausage Week recipes at some point ( it may be the one Oddley linked to) and was one of the few that gave a full seasoning recipe.

Agreed...maybe we could all get together and pay a visit to sausagemaker and ask him nicely to part with the blends...you know, bring him for a drive somewhere quiet and see if he wants to tell us all his secrets......

He could probably let you have the blends to try out, but he has 007 classification for the actual ingredients