Tomato Sausage

Recipes for all sausages

Postby TJ Buffalo » Sat Jun 20, 2009 1:27 am

My guess is that he's probably thinking of the 200g tube from Sainsbury's.
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Postby saucisson » Sat Jun 20, 2009 11:30 am

Spot on TJ, that is the standard size of a puree tube in the UK.

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Postby jarma » Sat Jun 20, 2009 3:35 pm

bout as big as a large toothpaste tube, to be honest ive never really looked, think there all bout same size in supermarkets though,(200-250g) i get mine from asda, they also sell small tins of it too( bout 30p),ive used one of those before with good results, i think by using the packet soup it help with the binding and intensifys the flavour more at same time as not making it too sloppy a mix, i think the addittion of the sugar helped too,untill i added this it seemed there was somthing missing,sugar seemed to sort it ..., hope this helps.

cheers for tip spuddy, ill try it next time. :D
THE BEST TYPE OF DOG IS A HOT DOG!....IT FEEDS THE HAND THAT BITES IT.
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Postby JamesCraig » Sun Jun 21, 2009 12:38 am

Thanks, I dont think we get tomato paste in tubes over here in the antipodies.
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Postby Richierich » Mon Jun 22, 2009 2:58 pm

Got a nice flavour replacing the water required with passata, and a couple of teaspoons of tomato purée, texture is funny though, I remember even as a kid even the butchers ones were always a bit loose, seems not to bind together that well, might be the acid in the juice?

I should add that this was with a plain breakfast sausage seasoning, not just tomato.
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Postby Spuddy » Mon Jun 22, 2009 3:42 pm

Rich
Read my earlier post on this thread re: acidity.
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Postby wheels » Mon Jun 22, 2009 3:43 pm

Spuddy wrote: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.


Did You try this Richie?

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Edit - post crossed with Spuddy's Oops!
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Postby jarma » Thu Jun 25, 2009 5:41 pm

richie ....try spuddys method 1st, my methods a bit of a long winded process but get your blender out and give it a good blitzing,it worked well for me and i was pleased with the results,ill try spuddys method on my next batch and post results.
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Postby Richierich » Fri Jun 26, 2009 8:49 am

Thanks for the tips, I can see a trip to the butchers this lunchtime. Although I am thinking of getting the Kenwood refurbished though, might have to wait......
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tomato sausage

Postby dewsfamily » Thu Aug 06, 2009 9:13 pm

hi all,
I did post a reply some time ago now about tomato sausage and have since tried a few things but the one that we have come to like the best is i make a normal pork sausage mix but instead of using water in the mix i use vitafit tomato juice from lidl supermarket and cut the rusk content down by half to stop the texture being too crumbly.Hope this helps and gives you some idea's.I'm making a batch on monday
Give it a try we things it makes great bangers and mash!!!!!!! :lol: :lol: :lol:
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Postby wheels » Thu Aug 06, 2009 9:34 pm

Welcome back.

You may want to see this post from sausagemaker about using bicarb of soda to buffer the acid in the tomato:

http://forum.sausagemaking.org/viewtopi ... soda#44699

Phil
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Postby jarma » Fri Aug 07, 2009 1:50 pm

i will certainly be adding this to my next batch,
cheers for advice.
dave
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Re: Tomato Sausage

Postby Locutus74 » Fri Aug 11, 2017 4:24 pm

I know this might be an Old post BUT.

Ive always been a lover of Tomato Sausage.
My latest recipe has turned out to be the best yet.

Tomato Sausage (BEST YET)

• 3.5lb Pork Shoulder (20% Fat)
• 8oz Breadcrumbs (Rusk)
• 1lb Ice cold water
• 17oz Double Concentrate Tomato Puree
• Seasoning:
 2 Tsp, Sea Salt
 3/4 Tsp Black Pepper
 1/2 Tsp Thyme
 1 1/2 Tsp Sage
 3/4 Tsp Sugar
 1/2 Tsp Paprika
 1 1/4 Tsp Bicarbonate of soda
 2 Sachets Heinz Cream of Tomato Cup a Soup

Method
1. Mix diced Pork and Seasoning and refrigerate for 30 mins
2. Mix Breadcrumbs, Tomato Puree and Water. Refrigerate until absorbed.
3. Mince Pork. (coarse plate)
4. Mix Rusk and Pork together by hand.
5. Mince again (coarse plate)
6. Refrigerate for 5 hours (preferably overnight)
7. Stuff
8. Cook & Eat. :lol: :roll:
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Re: Tomato Sausage

Postby wheels » Fri Aug 11, 2017 7:00 pm

Thanks for posting this, and welcome to the forum.

Phil
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Re: Tomato Sausage

Postby NCPaul » Fri Aug 11, 2017 10:08 pm

Welcome to the forum. :D
Fashionably late will be stylishly hungry.
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