www.sausagemaking.org

I recently bought the Angus burger mix and really like the flavour.The problem is that when I ordered it I didn't realise that it was inclusive of rusk and I ordered a couple of bags of rusk as well. This has left me with a bit of a surplus and I would like to find the recipe of spices to use with my rusk to replicate the Angus Burger, or can I buy the spice mix on it's own

Hi

There is a product declaration for this on Scobies website:

http://www.scobiesdirect.com/FormulationDecBIG.asp?ItemNo=SE30145CSD&FormulationNo=SJ2619A

Hope this helps

Phil

Thanks for that but it doesn't really help much as it just says "spice extract" and "spice" without stating what spice(s) it is

I wouldn't personally put rusk in a burger.

I don't know what this commercial formulation tastes like, but do know that I don't need half their ingredients in a home made one, theirs is done to give a shelf life which, presumably, you don't need.

I'm sure that if you can describe the taste profile, others will offer help.

However, I would point you in the direction of this burgerby forum member Oddley - it's been received very well by all members of this site.

You could maybe start with this, and then adapt it to your taste?

Phil

Hi Phil

Had a look at Oddleys recipe and have misgivings about the cumin seed powder as the description of "Strong distinctive flavour, used to great effect in many mexican dishes especially with chilli" worries me a little as we don't eat curries, chillies or anything hot so I'll probably miss that bit out and reduce the paprika a bit as well to start with. That's one of the reasons we like the Angus mix as it isn't hot but "spicy" enough to be tasty.

Derrick

The levels of spice in Oddleys mix are so subtle that you will not have a problem, they enhance the flavour of the meat beautifully, my children do not like spicy food and devoured them like they hadn't eaten for months. It is not a spice burger

Dave

Thanks Dave,

OK I'll give it a try, as is, and let you know

Do give it a try, as cumin has no heat.

Over here, we just use salt, a little black pepper and maybe a touch of garlic powder. Then, for the magic part, we cook the patties over a wood fire, as the smoke flavor imparted does the trick.

OK Guys

Score one for Oddley, made a few burgers to the recipe yesterday and had them for dinner tonight after leaving in the fridge ovenight and found them to be excellent - not quite the same as the Angus mix but very good . I did however wander away from the original recipe a little bit though as, when I went to the local Morrisons, they were selling Rump Steak for the same price as Chuck Steak but heyho its a hard life.....

Excellent news

I'm sure it works with any cut of beef though.

Try it with Kobe beef (神戸ビーフ)

(and tesco mince)

Dave

Tesco

Kobe$$$$$$

Sorry Dave

One of my reasons for starting Sausage and Burger making was a minor heart attack so I don't buy any shop mince. I only mince my own so I know what's going in there.