OX cheek

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OX cheek

Postby fredfish » Sat Nov 19, 2016 4:40 pm

My local supermarket has just started stocking OX Cheek at a very reasonable price.

I know that it is great for long and slow braising (and indeed I have done that!) but what is it like for mincing and using in sausages - there doesn't appear to be a lot of fat there so I am assuming I would need to augment it with something else.

TIA

John
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Re: OX cheek

Postby Swing Swang » Sat Nov 19, 2016 9:34 pm

I'd be tempted to make a boerewors type sausage with it - probably use 1.5kg cheek, 1.5kg pork shoulder, 0.5kg mutton fat (or 50% cheek, 50% belly if mutton fat unavailable). In either case I'd aim for 25%-30% fat by eye for this type of sausage.
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Re: OX cheek

Postby wheels » Sun Nov 20, 2016 12:32 am

What sort of price is it? there's lods that you can do. But, it's dependant on price.

Phil
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Re: OX cheek

Postby fredfish » Sun Nov 20, 2016 10:03 am

It is being sold at £7 per kilo - their ordinary stewing steak is £7.79 per Kilo. This was a couple of days ago (18/11/16)

Thanks for the suggestion of boerwors - I will certainly investigate - I am fairly new to sausage making and to date have only made Italian sausage (both sweet and hot) and a rather nice chicken and Chardonnay sausage. But suggestions of new styles are always welcome.

Cheers

John
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Re: OX cheek

Postby fredfish » Sun Nov 20, 2016 10:46 am

Incidentally Phil - the very first batch of sausages I made was from your blog - it was the Thurlaston Sausage, and very good it was too!! (I still have some of the seasoning mix left)
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Re: OX cheek

Postby wheels » Sat Nov 26, 2016 10:04 pm

At that price I'd use it for cooking - long slow braised meat with the best gravy going. Mmm...

I'm glad you liked the sausage.

Phil
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