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New girl on the block and in need of some help/advice - can anyone help with a gluten free sausage recipe (ie. no rusk or wheat based binder)? Any tips gratefully received.

Hello, welcome to the forum...

Most sausage recipes you will find on here are gluten free, typically only traditional English sausages use rusk or breadcrumbs and most continental sausages use none.

A good basic sausage recipe that can be adapted is this one, if you have the following spices available they will be the basis of many good sausages. tis is by no means an exhaustive list but any combination of these will give you good results.


Mace
Nutmeg
Sage
Marjoram
All spice
Black pepper
White pepper

Basic sausage recipe.

1 kilo minced pork around 25% fat (shoulder is ideal)
12 grammes salt
1 gramme mace
2 gramme dried sage
2 gramme marjoram
1 gramme coarse ground black pepper

Mix all the ingredients together and stuff into thin casings (sheep)


Franco

Check these links out for Celiac Sausage Recipes (Gluten Free)

http://www.enabling.org/ia/celiac/rec/r ... rec98-4b.3
http://www.peter-thomson.co.uk/glutenfr ... sages.html

Hope that it's of some use to you.

kind regards

Parson Snows

Anyone tried using ground oatmeal instead of rusk?

Yes I use it a lot and so Bill O'Hagan (O'Hagan's Sausages) however, it is not accepted as a celiac safe ingredient (lots and lots of studies done on it)

kind regards

Parson Snows

Interesting - I always though that celiac disease was from wheat gluten. I suppose if you are celia, you know which glutens affect you, so you can pick and choose your grain based on this.

Personally, I don't put rusk in sausages - and i'd advise anyone with an itolerance to grains, to just make 100% meat sausages.

I personally do not suffer from this disease (which by the way covers all glutens) however, as I sell sausages to people who do I wanted to make sure that these were Totally Gluten Free/Celiac Safe. It is actually only a recently documented (50 + years) disease though it is believed that a lot more people suffer from it, at least in mild forms. For example when they have a beer (NOT ALLOWED BY CELIACS) or two and then the next morning feel a tad rough they blame it on the beer. Which it really is, as their bodies cannot break down the adjuncts which the major breweries tend to use. As I mentioned before there have been volumes of research just on the acceptance of oatmeal. The conclusions being at least at present that though 100 % pure otameal may be tolerable to celiacs the bodies concerned worry about grain adulteration and thus at the moment rule out its approval.

kind regards

Parson Snows

Take a look at In recipes Welsh Wizard 14 Sept 2007 7:13am

Caroline