Beginners questions on British Pork Sausage

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Re: Beginners questions on British Pork Sausage

Postby wheels » Fri Jan 12, 2018 7:50 pm

I'm not saying that the report isn't valid, but it starts with the position of wanting to persuade hornery butchers to do something differently, a difficult task no doubt! It then uses the taste tests to support its own position.

For example it ignores the fact that people said that sausage made the old way had twice the flavour saying that this just refers to the strength of taste not the depth. Sorry, twice the flavour is still no good?

It's aim is to make preservatives more effective - I don't know any home producers that use these. It's aim is to get salt levels below 1.4% - the majority of ours are well below this without difficulty.

They've missed that the easy way to make good sausage is to allow the myosin to develop naturally by adding the salt to the diced meat the night before grinding. I'm currently working on a number of recipes to remove the salt from the spice block so that it can be calculated/applied separately.

I guess I'm agreeing with its ethos, I must be as I'm doing what they set out to achieve already, it's just that I prefer our way of achieving it rather than theirs.

This is part of an FSA campaign. Why they're targeting smaller butchers is anyone's guess it's their buddies in the multinationals they need to be speaking to. The best selling UK sausage has 2.2gm per 100g cooked product. Getting Irish food giant Kerry foods to alter this would have a major effect overnight... ...but do they? Do they squat!

A simple regulation added to food laws would solve this overnight if the will was there, no need for all these fancy schemes.

Phil
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Re: Beginners questions on British Pork Sausage

Postby Quovardis » Fri Jan 12, 2018 9:40 pm

All very good points and to be honest I was not saying the paper is correct also...just found it interesting. I actually calculated the salt content in my recipes which turn out to be around 1.25/1.3% of total sausage weight.

I may try making the paste this weekend though...I've got a big batch to make and in particular I found the Lincolnshire to be a bit light on taste so i'll see if it makes a difference.

The last point I'll make on adding water to rusk first is that I've found the rusk doesn't seem to absorb all the water and I had some dry rusk in my sausage...my thinking then was to try and avoid this I could add the water to the rusk first.
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Re: Beginners questions on British Pork Sausage

Postby wheels » Sat Jan 13, 2018 1:03 am

Do whatever works for you. There is no correct way. If it makes a good product then that's what we want.

But please report back here; nobody's that clever that they can't learn from others.

Phil
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Re: Beginners questions on British Pork Sausage

Postby wheels » Sat Jan 13, 2018 3:39 pm

Just to add. I cam across this today:

An enterprising firm has now placed on the market a liquid seasoning for sausages...


The quote is from Frank Gerrard's book 'Sausage and Small Goods'. Mine's the 1951 edition. It just shows, there's very little that's new!

Phil
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Re: Beginners questions on British Pork Sausage

Postby Quovardis » Mon Jan 15, 2018 5:20 pm

wheels wrote:Just to add. I cam across this today:

An enterprising firm has now placed on the market a liquid seasoning for sausages...


The quote is from Frank Gerrard's book 'Sausage and Small Goods'. Mine's the 1951 edition. It just shows, there's very little that's new!

Phil


Probably where DCC got their idea from :-)

I tried using the paste method this weekend...havent tried the end product yet but the seasoning seemed to mix a bit better than dry.
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