Tomato Sausage

Recipes for all sausages

Tomato Sausage

Postby JamesCraig » Wed Apr 01, 2009 5:36 am

Hi guys

My old man is coming over for the weekend and he's asked if I can make him some tomato sausages.

Has anyone made these or got a reliable recipe for them?

Im guessing that something along the lines of a basic pork sausage seasoned with dehydrated tomato soup would do the job?
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Postby Paul Kribs » Wed Apr 01, 2009 6:51 am

personally I would add reconstituted and chopped sun-dried tomatoes and use the liquid instead of water in the mix.. They don't go to 'mush' like fresh toms.. Addition of some tomato puree would help.

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Postby wheels » Wed Apr 01, 2009 11:51 am

Daft as it may sound, I've never had a sausage with tomato in it. Do the bought ones have chunks of tomato as Paul suggests, or are they just flavoured with tomato puree or similar (powdered tomato maybe)? I ask because I've been asked by a friend to make some and don't want to look daft!

I was thinking along the lines of using tomato juice as the liquid and adding pieces of 'sun-blush' tomatoes (half dried) after mincing.

Paul's recipe sounds nice - I'll make some for myself - but want to make a commercial 'clone' for them.

Phil

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Postby johnfb » Wed Apr 01, 2009 3:19 pm

I have never seen one myself but knowing the big producers, I would be suprised if they used anything other than cheap powdered stuff, maybe a good maker might add the real thing though.
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Postby JamesCraig » Wed Apr 01, 2009 8:23 pm

I havent had these things since I was a kid myself.

I cant remember much about them, but given their source, I expect that it was some kind of powdered premix. I certainly dont remember tomato chunks in them.

But, of course, that doesnt mean I cant improve on the general idea - I recon that pieces of sundried tomato are a great idea.

Thanks for the help so far guys.
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Postby johnfb » Wed Apr 01, 2009 8:40 pm

What about a packet of tomato soup added in some form to the mix, with an increase in the water or a can of tomato soup???
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Postby wheels » Wed Apr 01, 2009 8:54 pm

Just checked and we've been here before:

http://forum.sausagemaking.org/viewtopi ... to+sausage

http://forum.sausagemaking.org/viewtopi ... to+sausage

I like the idea of adding cheese.

Phil
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Postby Richierich » Thu Apr 02, 2009 8:15 am

I made some some months ago and used the juice from a tin of tomatoes (replacing the volume of water in the recipe) plus some tomato puree, the taste was very much like I recall from childhoog, even the consistency, they tend to stay a bit mushy as compared to plain ones.
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Postby JamesCraig » Sun Apr 05, 2009 4:29 am

Just made a batch up, they seem to have worked out quite well.

Recipe was:

2kg pork shoulder
1 1/2 tsp nutmeg
3 tsp salt
3 tsp white pepper
4-5 tbs tomato paste
3 x 20 g packs of tomato soup mix
1 1/2 cups water
1 cup breadcrumbs

Im not sure whether the soup mix is necessary - if I make them again I'll try it without and see what happens.
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Postby vinner » Sun Apr 05, 2009 6:37 pm

I have made them before with sundried tomatoes and feta cheese, they were good to great.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

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recipe coming

Postby jarma » Thu Jun 18, 2009 7:39 pm

im a new comer here, was going to leave a recipe before the site crash! finally back after making new account,it's a similar recipe to yours s i'll leave it on here for all to try as soon as i get home 8)
THE BEST TYPE OF DOG IS A HOT DOG!....IT FEEDS THE HAND THAT BITES IT.
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Postby saucisson » Thu Jun 18, 2009 10:03 pm

Thanks :D

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Postby jarma » Fri Jun 19, 2009 2:57 pm

as promised .......

Tomato sausage

500g minced beef
500g minced pork
100g rusk
100gram water
3xpackets tomato cup a soup
1x tube of tomato puree
1tbsp black pepper
1tbsp salt
½ tsp basil
1tsp sugar

Now mix the whole lot together…..

This is a simple method but requires a good mixing, the longer its mixed the better it binds together, as tomato sausage is known for its (usually) unavoidable crumbly texture after cooking, I found that if I mixed well by hand then put small batches in my kenwood blender then re mixed batches back in my large bowl,it made it very smooth(or it can even be minced a few times with the finest hole plate you can get), and after cooking and cutting length ways it stayed together pretty good, as I said this is a quick method (as im lazy) and im sure that if traditional methods are used it should turn out exactly the same.

Stuff into your preferred casings

Hope it work as well for you as it did for me

Enjoy!
THE BEST TYPE OF DOG IS A HOT DOG!....IT FEEDS THE HAND THAT BITES IT.
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Postby Spuddy » Fri Jun 19, 2009 9:03 pm

Just a little tip but I've found that a high acidity impedes emulsification so I would suggest mixing everything EXCEPT the various tomato ingredients first until well emulsified and sticky and then gently mixing in the tomato ingredients. Much easier that way.
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Postby JamesCraig » Sat Jun 20, 2009 1:21 am

Looks good Jarma. Im still experimenting trying to figure out something to my taste. Ive just made another batch without the tomato soup mix, just paste. Turned out OK, but needed more paste.

One quick Q, how big is a tube of tomato paste?
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