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Hi All, Does anyone have a seasonal sausage meat recipe that they would share, specificaly for use in sausage rolls?

Do you suggest using a mixture just minced or also worked for the myosin to react?

Would you use a filler in such a sausage mixture? I would like a high meat content so was thinking 80%?

Look forward to the replies

King Regards

Gazza.

I made this recipe for Christmas this year.

http://forum.sausagemaking.org/viewtopi ... t=yuletide

I used half belly and half turkey leg meat (which is a bother to butcher but worth it). I also had to use cranberry jelly instead of red currant which is hard to find for me. They have a very Christmas taste to them in my mind. I linked them as they came off the stuffer to make single bite ones and made some into patties. I poached the ones in the casing so that I only have to defrost and brown them for an instant party snack. Thanks to Paul Kribs for a Chistmas treat to look forward to.

NC Paul

I'M lost with the link but thanks for the reply and interest?

Kind Regards

Gazza

kimgary.

Click here to go to the Yuletide Cocktail Sausage.

http://www.albertasource.ca/Abestonians ... usage.html

My family has done a variation of this for Christmas sausages for years.

We don't cook the meat or onions before adding them to the cooled cooked barley. We also add marjoram. We stuff into 30-35mm hog casings and then boil the sausages for a few minutes, cool, then freeze.

To cook we defrost a few at a time, we then lay bacon on a cookie sheet, add a few sausages on top of the bacon and then layer bacon on top of the sausages and bake in a 350F degree oven until the bacon is crisp.

We then serve with lingonberry jam.

Here's a bad Blackberry shot of a portion of last year's batch:

That is an interesting recipe, another "extended" sausage. I find it fasinating that even within the art of sausages, which are made with generally the cheapest cuts and off-cuts of meat, there are sausages that are streched even further by the use of even cheaper fillers. I'm sure that many of these recipes were born of poverty, yet they became part of a culture's cusine and show up at holidays even in times of abundance. This is not in any way to downplay their often excellent taste and texture. The British have a fondness for the "Banger" though the breadcrumb component has been greatly reduced. Germans have Grutzewurst, the Scots have Haggis, the Swedish have potato sausages and the Cajuns of Louisana have white Boudin. Grisell posted a similar sausage here:
http://forum.sausagemaking.org/viewtopic.php?t=5813
I made Medisterpolse with my brother last weekend, which calls for a cup of pork stock, and pointed out to him that the stock would be traditionally made from the bones and trimings from the sausage meat. There is a neat economy to making sausages. Somehow making them at Christmas seems to ground me in the frenzy of consumerism. Apologies for the short essay.

I thought I'd get this started again,
I think there's a few threads on Christmas sausage already, but I'd love to hear what everyone is planning for this year, or their traditional holidaym sausage. Our family doesn't have one but that might change if I start thinking about it now

Good to see some discussion on this. In my neck of the woods Christmas Sausage means different things to different people. Most of what I have found usually means a mix of several spices. I still want to make some but have yet to settle on a recipe I find to be interesting enough to try.

just made up 7 pounds of Xmas breakfast links with the recipe I got from
http://www.sausagemania.com/recipes.html
I used venison with 30% pork fat. Also added about two tablespoons of diced up raisins,
They turned out really,really good.
Will not be making these for Xmas only.
Will make them until the deer meat runs out