www.sausagemaking.org

Over here in OZ we have a great commercial sausage maker called The British Sausage Company and for a commercial outfit their fare is excellent. They are based in Perth and this is where they sell most of their product. This includes Boerewers (best I've tasted), Pork, Beef, Pork Chipolatas, Spicy Pork and Leek (called Welsh Dragon), Cumberland (lovely taste) etc, etc and the eponymous Wiltshire.

These Wiltshire taste like they are quite strongly peppered which suits me fine. I can't find a recipe anywhere to give an indication of what goes into them. So has anyone made Wiltshire sausages and can tell me what ingredients are used?

Hi Wal,
I have not yet tried this recipe out yet but it comes from my 1912 Australasian butchers manual
Wiltshire Prime Pork Sausages
Take-
18 lbs. Lean Pork
7 lbs. Back fat
1 and a half lbs. "Invicta" sausage meal
(maybe substitute with breadcrumbs or rusks)
8 ozs. Fine salt
3 and a half ozs. fine white pepper
quarter oz. Rubbed sage.
Fill into hog casings
I found when using recipes from this book that I need to reduce the salt down significantly. Not sure if this helps but I guess it's a start.
Damo

Whilst I imagine the Aus. recipe will be what you want, Hippisley-Coxe has the UK recipe as:

7 Parts lean pork
3 parts fat pork
1 part rusk

Seasoned at ½oz per lb with:

66% salt
30% pepper
1% Mace
1% ginger
1% sage

Cloves are optional at ½%

Finney's guide for pork butcher's also lists them:

No 1
12lb lean pork
4lb fat pork
2lb scalded rice
2lb PAB (rusk)
1ox Bergice (sulph. - sulphaphos)

No 2
7lb lean pork
3lb fat pork2lb scalded rice
1lb PAB (rusk)


Ground seasonings at ½oz per lb sausage meat:

No 1
3lb White pepper
3oz mace
2oz nutmeg
2oz ginger
1oz cayenne
7lb salt

No 2
4lb White pepper
2oz mace
2oz ginger
2oz sage
1oz cloves
9lb salt

HTH
Phil

I'm wondering if the Invicta Sausage Meal is a pre-mixed seasoning blend with other ingredients, or if it is just rusk, in which case this would be a sage sausage, not the spiced versions found elsewhere.

Thank you everyone, I can see that the Wiltshire folk like their white pepper and so do I.

vagreys wrote:I'm wondering if the Invicta Sausage Meal is a pre-mixed seasoning blend with other ingredients.

I'm not 100% sure on that one myself as my book is 100 years old the information is quite dated and in some places it is a little unclear. In other sections of the book he goes into more detail and it seems to me that "invicta sausage meal" is a plain binder without any flavourings.
I guess guidelines were not so clear a hundred years ago. It really is an interesting read this book, I must try to scan some pages and put them up at some point.
Damo

Thank you Wheels - confirms what I tasted.

Damo - has your book got a saveloy recipe?

Wal Footrot wrote:Damo - has your book got a saveloy recipe?

Hi Wal,
My book doesn't have one it has 5.
I haven't tried any of them yet myself, here's one to get you started, you may have to do some work to convert it and I would recomend adding cure to it.
for 25lbs of beef (Shin,necks etc) add 1 and a half pounds of "invicta" sausage meal (Rusks or bread crumbs maybe?)
use 10ozs of the seasoning mix below for 20lb of meat
4lbs. Ground white pepper
4ozs. Ground ginger
3ozs. Rubbed sage
2ozs. ground cinnamon
10lbs. Fine salt

Good luck mate I will try to post the rest in the near future.

You may be able to find out what Invicta Sausage Meal is precisely by running a patent and trademark check if the U.K. has a national database of such. I did a basic search and nothing came up, but perhaps if someone is from a research background they'd do better.

Damo the butcherman wrote:

Wal Footrot wrote:Damo - has your book got a saveloy recipe?

Hi Wal,
My book doesn't have one it has 5.
I haven't tried any of them yet myself, here's one to get you started, you may have to do some work to convert it and I would recomend adding cure to it.
for 25lbs of beef (Shin,necks etc) add 1 and a half pounds of "invicta" sausage meal (Rusks or bread crumbs maybe?)
use 10ozs of the seasoning mix below for 20lb of meat
4lbs. Ground white pepper
4ozs. Ground ginger
3ozs. Rubbed sage
2ozs. ground cinnamon
10lbs. Fine salt

Good luck mate I will try to post the rest in the near future.

Here's one of the ones I got from a retired butcher, who in turn got it from a retired butcher. All measurements are in percentages.

75% meat
10% water (variable)
11% meal (Variable)
4% seasoning

Seasoning percentages (rounded to nearest whole number)
63% Salt
14% Sodium Tripolyphosphate (similar to amaphos or supaphos I believe)
!3% flour
2% sugar
2% Mace
2% Nutmeg
1% coriander
2% white pepper
1% cinnamon
5% nitre salt (curing salt)

Not quite enough white pepper for me. He also had another recipe and I combined the two to come up with this:

This is for use with 5kgs of meat - makes about 7.5 to 8 kgs of saveloys.

5 kg (11lbs) of beef and pork (15% fat) mixed and minced through a fine blade. I get my butcher to do this for me. The fat content sounds low but the addition of the pork brawn compensates for any texture problems (dryness, crumbly) though you can increase the fat content if you wish. My savs are moist and well textured.

500gms (just over 1lb) of pork brawn, minced in a food processor. I bought this from the supermarket delicatessen. The seasoning in the brawn really helps to add to the flavour of the saveloy. Just taste to check the salt content and adjust accordingly.

900 gms (4 cups) of flour (or alternative weight of rusk)

1.2L of almost frozen iced water (5 cups) (again this is adjustable)

150 gms (1.5 Tbs) of coarse salt* (adjust according to taste)
8g of mace (1.5 tsp)
6g of nutmeg* (1 tsp)
2g of cinnamon (.5 tsp)
7g of white pepper* (1.5 tsp)
)
2g of cayenne pepper (large pinch) - just enough to give it a bit of aftertaste 'zing'. This is also adjustable
* (ground from whole with a pestle and mortar)


I'd be interested to see how your other recipes compare to this.

Wiltshire Sausage to make 40 lbs.

Meat - 24 lb lean meat
8 lb fat
6 lb bread
seasoning - 10 oz salt, 4 oz white pepper, 1/4 oz dry sage.

Sounds a simple, uncomplicated recipe.

Saveloys -

16 lbs beef
4 lbs fat
8 lbs pressed bread
4 lb sausage meal
16.5 oz seasoning
1 oz saltpetre ( cure #1 at recommended allowance should be used)
3 oz smoke powder
.25 teaspoon of Armenian bole (no. 1) - (red colouring).

Seasoning - taken from 9 lb salt, 6 lb white pepper, 4 oz ground coriander.


Yotmon.