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Has anyone got a tried and tested recipe for a Garlic Sausage of the luncheon meat type that they would share please?

Something like this.

Phil

Try this one

Garlic Sausage

15 lbs. Pork butts
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1 1/2 cups ice water
1 Tbs. Special meat binder
1 Cup milk powder
3 tsp cure #1


Grind all meat through a Medium plate. Add ice water then spices mix. Stuff into3-4 inch fiberous casings, Refrigerate overnight to let the spices meld.
Put in smoke house @130 F , no smoke for 2 hrs to dry the casing, increase temp to 175 F, apply smoke and smoke until an internal of 150 F.
Shower with cold water until 110 F then place in the fridge overnight.
next morning remove casing, slice and serve or package for the freezer.

Thanks Big Guy - however the one I'm after isn't smoked. I'll save your recipe for another occasion.

Phil

I forgot to add cure#1 in the previous post, fixed now. If you don't want smoke, don't add smoke.

Many thanks Big Guy.

Phil

Thanks for the recipe Big Guy, I'll be giving that one a try.

Not sure if this is what you are looking for, have changed the weights down as I do this in a 30Kg batch. It might look simple [well it is ] but it has a great taste.

Garlic Rings
7.500 Kg

Meat Block:
2 Kg Lean cubed pork salted with 20gm per Kg of curing salt for twenty four hours.

.750 Kg Beef with a small amount of fat left on
2.500 Kg Boneless picnic
2.250 Kg Jowl

Spice Block:
20 gm Curing salt for all the unsalted meat (5.500 Kg)

Spices for total meat block (7.500 Kg)
2 gm sugar
3 gm White pepper
¾ gm Nutmeg
½ gm Ginger
2 gm Fresh garlic cloves put into the cutter with the meat

Place beef into cutter along with the salt
Make the emulsion with ice
Add the jowl when emulsion is three quarters done

Stop cutter and clean out the lid, close and start cutter on slow speed add spices when blended in stop cutter and clean lid again

Add lean meat and close lid, start cutter on slow speed and blend like course meat loaf

Place in stuffer excluding as much air as possible, fill into 42/45 hog casings prepared to form a 500 gm ring

Instead of filling into the 42/45 hog casings fill into 120mm waterproof casings and cook in hot water like you do your Mortadella

I will leave the rest intake in case anyone would like it.

Place on the hot smoke truck and let dry to tacky before smoking

Pre heat the smoke generator
Place in the temperature probe into the sausage before closing the door

Turn on the humidity
Start smoking at 135 degrees for thirty minutes then turn on the smoke generator re-setting the timer for thirty minutes when the temperature is increased to 145 degrees for the second hour after which the temperature is raised to 165 degrees for the last hour.
When timer hits two hours and forty five minutes turn off the smoke this helps for not having a face full of smoke when opening the door at the end

When fully cooked turn off the smoker and take out the sausage and place in cold water to stop cooking and also cool down, when cool take out of water and rinse with hot water and re-hang on smoke truck to dry off (1/2 hour) then transfer to cutting room.

I think this might be more in what you are looking for; again I have scaled it down as I do this in a 50kg batch.

Krakaur

Make 12.5 Kg

Meat:
22 gm Curing salt per Kg
2 gm per Kg Sugar
1 gm per Kg Erythrobate
6.25 Kg very lean pork cubed and salted with above for two days

1.563 Kg Boneless skinless jowls
1.562 Kg Beef (at least 50% meat)
3.125 Kg Boneless picnic (or lean trimmings)

Spice Block: per Kg of meat (total)

20 gm Curing salt [only for 6.25kg remainder]
1 gm Erythrobate
2 gm White pepper
2 gm Sugar
½ gm Nutmeg
½ gm Ginger
1 gm Fresh garlic peeled and chopped

Grind beef and pork with the fine plate and place in the cutter, grind the jowl with the fine plate, and keep separate

Add salt and ice to the pork and beef in the cutter, turn on cutter and start making the emulsion turning the meat by hand. Stop the cutter and clean the inside of the lid and start again, finish making the emulsion.

Clean the lid of the cutter again and restart the cutter on slow speed adding the spices followed by the jowl, start running at high speed (add more ice if needed) turning meat by hand

When emulsion is ready run at slow speed to get the air out, open and clean the lid add the course meat that was salted two days ago close lid and make three revolutions of the cutter on slow speed

Pack into stuffer and stuff into brown moisture proof 110 – 17 mm casings, stuff lightly and tie the ends with heavy string. 12.5 Kg makes 4 sausage

Hang in closet overnight. Place 4 on steel rods. Cook in cooker for two hours for an internal temperature of 175 F. Drain tank and cover with cold water to cool. Hang for half hour to cool down before transferring to cutting room or cooler

Many thanks to both of you - I've now got plenty to work on. I think that the last one is probably nearest the one I've been asked to clone. I'll have a play with a bit of 'mix and match' from your recipes.

Thanks again.

Phil