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Hi, new to the sausage making world, we are about to have some sheep & a steer done, which we intend to make some of the meat into sausages.

We have never done this before so any advise & recipes would be great.

Where ever possible we are aiming to avoid using any pork fat.

Welcome to the forum Di,

I have a few recipes on my blog "Food for the Body and the Soul" which don't contain any pork fat.

Merguez.

I use Len Poli's recipe: http://lpoli.50webs.com/index_files/Merguez.pdf which is to my taste very authentic. Use pimenton picante for the paprika if you can get it.

Martin/

I presume your talking fresh sausage in which case shoulder of lamb or mutton has enough fat.
Do you have any thoughts on using rusk or bread crumb?I make mine seasoned with salt,pepper,rosemary and mint.Sometimes I add apricot.If your interested Ill dig out a recipe

Jim

captain wassname wrote:I presume your talking fresh sausage in which case shoulder of lamb or mutton has enough fat.
Do you have any thoughts on using rusk or bread crumb?I make mine seasoned with salt,pepper,rosemary and mint.Sometimes I add apricot.If your interested Ill dig out a recipe

Jim

Im interested
Going to be hanging a couple of lambs in the cool room later this arvo

(I presume your talking fresh sausage in which case shoulder of lamb or mutton has enough fat.
Do you have any thoughts on using rusk or bread crumb?I make mine seasoned with salt,pepper,rosemary and mint.Sometimes I add apricot.If your interested Ill dig out a recipe )


These all sound great, thanks heaps, and yes I would love to see your recipe regarding the above.

I am leaning towards bread crumbs - do they have to be dried or can they be fresh?

many thanks all.
Di

Lamb sausage recipe

for 1 kilo (ish)

lamb or muton shoulder 708 gms 71%
dried rosemary 4 gms 0.4%
dried mint 1gm 0.1%
dried sage 0.5 gms 0.05%
dried sage 0.5gms 0.05%
dried parsley 0.5 gms 0.05%
white pepper 0.5 gms 0.05%
salt 15gms 1.5%
rusk 108 gms 10.8%
water 162 gms 16.2%

The weights are correct the percentages are just to enable scaling.If you wish to use breadcrumb they should be dry as the purpose is to soak up the water and bring the mix together.
Using crumbs you need to use 50/50 water and crumb so say 13.5% (135 gms) of each.Its not important if you scale back on the rusk and water to get a more solid sausage.I would try a small batch of these and modify to taste,
If I add apricots I use the ready to eat dried ones and add about 125gms to 1 kilo of sausage.
If you like you can add more spices but I like these.
Water is never too exact so add in bits.If it gets too sloppy just add a bit more crumb.



If you look at

http://forum.sausagemaking.org/viewtopi ... b9b914c138

there is a discussion on merguez and the first recipe uses both lamb and beef.These are spicy as opposed to herby.

Ive not made much in the way of beef sausages but if you wish to avoid using pork fat I would suggest you add 30 gms of tapioca starch to each kilo of meat as this will replace the need for fat of any sort.You should be able to get it from any decent oriental supermarket or if you ask nicely from a Thai restaurant

Jim
Jim