Saveloys Revisited
Posted: Tue Feb 08, 2005 1:35 pmI have had another bash at saveloys. Even though they did not come out as saveloys they didn't taste half bad.
In fact I might use a similar method to make some fresh sausage. I had to use cure #1 because in tasting there was a distinct taste of reheated fat obviously from the gelatine mix and cure #1 eliminates this. I used MSG because the saveloys needed a little boost and the MSG enhanced the flavour.
The funny thing is that as I used half Beef half Pork the mix would not emulsify properly the texture was ok for saveloys but not say for a frankfurter. This is not the case with just pork which emulsify's fine.
This is the latest extract from my experiment log.
The geletine mix
The meat Mix
The cooked sausage
All in all it wasn't a complete failure this time the sausage did taste distinctly like a saveloy.
I'm still having trouble with the skins though. I got some skins from Devro but they are I believe cellulose so not edible. I used hog skins and as I know they turn to rubber when simmered so I had to use the oven. This turned them from saveloy's into sausages.
In fact I might use a similar method to make some fresh sausage. I had to use cure #1 because in tasting there was a distinct taste of reheated fat obviously from the gelatine mix and cure #1 eliminates this. I used MSG because the saveloys needed a little boost and the MSG enhanced the flavour.
The funny thing is that as I used half Beef half Pork the mix would not emulsify properly the texture was ok for saveloys but not say for a frankfurter. This is not the case with just pork which emulsify's fine.
This is the latest extract from my experiment log.
New experiment 07/02/05
Spice mix
135 Grams Salt
8 gm MSG
25 Grams ground white pepper
3 Grams ground ginger
1 Gram ground Mace
1 Gram ground cinnamon
3 gram garlic powder
2 gram smoke
For Gelatine mix
200 gm belly pork bones
!/2 onion
2 cloves garlic ( whole and crushed with knife)
Water
211 gm rind
1 knorr chicken stock cube
Cover bones and other ingredient with water and simmer for 40 minutes and strain. Put rind in a casserole dish and cover with 1 1/2 time its weight in stock. Put in over gas mark 6 200 deg centigrade for four hours. Leave to cool slightly and whiz in magimix until emulsified.
1 lb meat
30 gm knorr chicken stock
30 gm gelatine
11 gm saveloy spice
14 gm breadcrumbs
1 gm Prague powder #1
2 ice cubes
Mix in the magimix 6 mins. After 2 mins add 1 cube ice then leave until 4 mins then add 1 cube ice the stock and breadcrumbs and saveloy spice as well as the gelatine. Then cook in on skewers gas mark 1, till internal temp 170 deg F in oven.
The geletine mix
The meat Mix
The cooked sausage
All in all it wasn't a complete failure this time the sausage did taste distinctly like a saveloy.
I'm still having trouble with the skins though. I got some skins from Devro but they are I believe cellulose so not edible. I used hog skins and as I know they turn to rubber when simmered so I had to use the oven. This turned them from saveloy's into sausages.