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Re: Suggestions for a idiot proof base

PostPosted: Wed Aug 23, 2017 6:39 pm
by sevorg
Based on the last couple of posts I'm going to have a go using the whole leek. I like the idea of putting a bit of colour into the sausage. This year's leeks are looking like the best we've grown in a long time so I'm hoping to give this a try in another few weeks. I'll report back once they're done and tested.

Re: Suggestions for a idiot proof base

PostPosted: Fri Sep 22, 2017 8:00 pm
by sevorg
Pork & leek update.
Recipe was loosely based on the Thurlaston.
Pork with 20% fat
Leek 12%
Rusk 8.5%
Water 8.5%
Seasoning 2.5%

Seasoning: Sufficient for 3.2kg meat
Salt 60g
Black pepper 5g
White pepper 7%
Mace 3g
Sage 2g
Ginger 2g

Leeks were chopped 5mm ish and sweated to soften them before adding to the mix.

We had a lot of testers round and bunged these into some home-made rolls. Everyone thought they were an excellent sausage but could have taken even more leek as it was only just discernable over the seasoning. If I had to guess at the changes for the next batch I'd increase the precooked leek content to 20% and possibly scale back the sage and pepper to 70% to give the leek a chance to shine through.

Re: Suggestions for a idiot proof base

PostPosted: Fri Sep 22, 2017 8:19 pm
by wheels
Maybe try some with uncooked leek for a comparison - but maybe not for storage - they could discolour. A Lincolnshire seasoning would be nice with the leek as well.

Phil

Re: Suggestions for a idiot proof base

PostPosted: Sat Sep 23, 2017 9:39 pm
by sevorg
Good idea Phil, I was planning on another batch of Lincolnshire next as the first ones I did were so good, so I might use some of the mix as a trial.

Tom