www.sausagemaking.org

hiya,

ive just started trying to make sausages,

ive got an electric grinder and stuffer.. and ive bought some natural sausage casings..

ive read a few recipies and decided to try and make a pork and tomato sausage..

i think i messed up on what ingredients i put in, i think i might have put too many moist ingredients in the mix..

i used

1.4 kg of pork shoulder
300g raw onion
300g raw tomato (de-skinned and de-seeded)
140g tomatoe puree
200g bread
and a few pinches of salt/perrer/chilli


the result was reasonable at best..
they looked like sausage, and stayed together quite well till cooking,
they burst a bit, but as so much mix came out im assuming i overfilled the skins,
but the mix doesnt seem to be binded very well, once the sausage is cut its a bit gooey

can anyone with experience give any advice or tips..

as i said i think there is too much moisture in the mix, as the onion and tomatoe seemed to just turn to liquid or puree..

does bread dry the mix, or is it used to keep liquid in, i have no idea!

two things,

sorry i have no idea why i posted this in recipies

and second thing, when i cooked the sausage i grilled it

Hi DaaveDave....and Welcome!

When I first started off doing sausage I just used to put pretty much anything in and was always disappointed with the results. What I tend to do now is look for a particular recipe on here and follow it to the letter as it makes the end result so much better - and my sausagemaking has come on leaps ad bounds!

I'm not the most knowledgeable on here... by far and I always ask questions too. There are a lot of very knowledgeable people on here and the recipes they have come up with are very, very good.

If you want pork and tomato, have a read of this thread.. it may help.

http://forum.sausagemaking.org/viewtopic.php?t=4981

I suspect they burst due to excess liquid (it was how sausages came to be know as Bangers in Britain during WWII when they put lots of water in them )

Generally the bread used is known as "rusk" which is a dried breadcrumb - it is easy to make your own. The rusk helps bind the sausage, however our US cousins don't use rusk at all.

No doubt others who are far more knowledgeable than I will be along to answer in further detail.

excellent link, thankyou..

i think its best if i just bin what ive done so far and follow a recipe..

can you suggest the most basic recipe youve sucessfully used?

Hi daavedave amd welcome.
Totaly agree with Mike If you find a simple straightforward reciepe (Wheels reciepe is straight forward and a good place to start) if any thing goes wrong its fairly easy for us to help you out. Once you have mastered the technique you can start to experiment.
I would also reccomend that you read this

http://forum.sausagemaking.org/viewtopi ... 75ff1dd31d

Jim

Good link Jim, I've never read that...

@Daavedave

I have just made about 4 months worth of "Wheels Breakfast Sausage", the link is here. These are a great blend, just full of flavour and as a proper sausage should be, the OH loves 'em.

I have also done the same amount of Cumberlands using Oddley's Cumberland recipe, the link is here

This is the first time I have done these, however, having read Oddley's posts over the past few years the attention to detail with the flavouring is meticulous, so I just knew they would be good (as is his Bonza Burger Blend). I did a couple of "test fry" patties and the balance is superb.

You could do worse than invest in some accurate scales that measure in 1g increments, as these will enable you to weigh your meat, and then measure out the relevant seasoning's to keep the ratio's correct.

We'll have you doing bacon next!

daavedave wrote:they looked like sausage, and stayed together quite well till cooking,
they burst a bit, but as so much mix came out im assuming i overfilled the skins, but the mix doesn't seem to be binded very well, once the sausage is cut its a bit gooey

Mix mix mix mix until your arms are ready to fall off or your hands freeze. That was some of the best advice I have taken from others here. You must develop the myocin.

Dave Zac

Hi Daavedave, It nice to have you here!
Best wishes, Chuckwagon

@DD,

as Dave Zac says

Mix mix mix mix until your arms are ready to fall off or your hands freeze.

This is very true, you have to work it until it becomes 'sticky' and keep everything real cold. Mince your meat whilst frozen too and use iced water instead of just "water".

Since taking tips from the guys on here, my sausages have improved enormously. Just had some of Oddley's Cumberlands for breakfast.. yum!

Mike

I'm glad you like the breakfast sausage. It's quite peppery, for a toned down version that my family like even more there#s this sausage that they've renamed The Thurlaston Sausage (after where we live):

http://forum.sausagemaking.org/viewtopi ... nded#31816

Phil

I must echo the other comments made, I invested in a Kenwood and that has improved the sausage no end, mixing is not just to distribute the flavour, you need to bind the water in to the mixture so when you cook it the water stays put. Mine probably get at least 10 minutes in the Kenwood, if not more before stuffing.

keeping it cold is key too, I actually put the mincer attachment in the freezer before starting and as said before use chilled water not tap, I have been known to refrigerate the rusk and spice mix too.

Just to reinforce Richies comment above, I went around to my mums last week and requisitioned her Kenwood Chef (circa 1975 - A901 Model). I used this to mix with, and concluded it is soooooo much easier than hand and the texture of yesterdays batch is about the best I have done.

I'll probably be trying to keep hold of the Kenwood now.... and as I used the new stuffer too - I was as excited as a small boy in a toy shop

I bought mine (Kenwood A901) in 1969 it cost £29 with a free ceramic bowl, 2 bowls altogther.
Its still going strong the only thing being I do not use the mincer as I bought a free standing one.
I also bought a Northern Tool sausage stuffer.
Still I use the Kenwood nearly every day to mix the bread dough also use it regular to mix the sausage meat, cakes etc.,
The best £29 I ever spent.

wallie