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PostPosted: Sun Jan 21, 2018 11:00 am
by AndyH
I have read through a number of the threads and posts on here and they have all been a great help.
However, there were a couple of things that I didnt see covered or if they were, I missed them.

Are E numbers a requirement in sausage making?
I make burgers with my own blend of seasonings and have done for years. However, they are usually eaten there and then.
Obviously sausages are different and I am conscious of leaving them to bloom etc.

The next question I have goes back to seasoning.
I have bought a few different seasoning blends online. Commercial stuff and apart from seasonings and rusk, they contain a few ingredients I wouldn't have in the store cupboard. The preservative types - do they preserve the shelf-life of the sausage? The pork shoulder I used, has a use by date of 24th Jan. Will I be ok to leave the sausages in the fridge beyond that date, or will I be best using them/freezing them on the 24th?

I am guessing this is down to taste, but what sort of fat content am I looking for?
Used a fairly fatty shoulder of pork in my batches last night, but was able to trim the pieces fairly fat free. Should I be looking to keep some of the fat on the pork when mincing?

Thank you!

Re: newbie

PostPosted: Sun Jan 21, 2018 5:32 pm
by DanMcG
Welcome Andy,.
I shoot for a 80/20 lean/ fat ratio.

Re: newbie

PostPosted: Sun Jan 21, 2018 6:37 pm
by wheels
Hi Andy.

You don't need any E numbers (in the way you're using the term) in fresh sausage.

Use within 2 days or freeze and you don't need preservative. The most common preservative is Sodium metabisulfite. Adding it will give a longer shelf life. It's a component in virtually all wine, many vinegars and other food products. However, I've never used it as I don't see a need. I too use 80/20 lean/fat.

Welcome to the forum.


Re: newbie

PostPosted: Sun Jan 21, 2018 9:16 pm
by AndyH
Thanks for the quick replies.

It was the Tongmaster mixes I used. Sent 6 sample packs and got through 4 of them.
800kg pork shoulder, 100g mix, 100ml ice water.

They seemed decent enough, but suppose the proof will be in the tasting.
I was conscious of needing some fat in, but didn't want too put too much in. Pretty certain it wasn't 80/20 though.

If there is a 'generic' seasoning mix out there, that would be a good base in which to adapt to suit.

Re: newbie

PostPosted: Mon Jan 22, 2018 5:37 pm
by wheels
You'll find a number of recipes linked here:


Is there a particular type of sausage you like?


Re: newbie

PostPosted: Mon Jan 22, 2018 8:25 pm
by AndyH
Thanks Wheels.

Already had a good neb through there. Some I am keen to try.

Had my Cumberland tonight. Used the mix as mentioned above. Full of flavour, lots of 'juice' when I cut in to it and a cracking texture.
The other half said it needed a few more herbs. Tend to agree, so will try to replicate the mix and maybe tweak, inspired by the recipe in the link you provided.
There were a couple of air bubbles (I blame my 4 year old helper) and bizarrely, a hole in the middle of the sausage.

The sausage didn't split in a big way (despite the size of it). Although I did notice the juice escaping in one or two areas.

As for sausages I do like...

Cumberland, Lincolnshire (spent a lot of time working down there over the years), Merguez, Sobrasada, the European ones you get at Christmas markets...
Basically anything with flavour, that you can bite in to.
Oh and a nice slice of square sausage. My favourite has to be from a butchers we found in the middle of Newton Stewart.

When we did a sausage making course with the Northumberland Sausage Company (Groupon deal for Christmas), I knocked up a pork, leak, cider and garlic sausage.
The other half went a bit wild and did pork, red onion, pepper, chilli, honey and garlic. Both very tasty. There was something about the other halfs mind. I grimaced as she pulled it together, but enjoyed the taste very much.

Re: newbie

PostPosted: Sat Feb 03, 2018 3:44 pm
by AndyH
I havent made any additional sausages since my last foray (handed some to friends/family and having some for toad in the hole tomorrow).
However, when mincing lamb for a keema type curry earlier today, I played about with the fat content and it would have roughly been approx 10/15% fat to meat content.
The best bits off the shoulder have gone for dicing for a lamb bhuna. The stuff on the bone for mincing and apart from cutting off the sinew, I wasn't precious about removing too much of the excess fat.

Will definitely follow the fat content rule when making my next batch of sausages.