Calculations

[Boycebangers]

Hi

I am sure I have read somewhere on this forum about the percentages of each/various ingrediants to make a perfect banger!
But I don't seem to be able to find it.....

Can someone post the general rule of thumb stuff with regards the percentages of each ingrediant in a basic recipe ie.80% meat, 5%fat, 5% rusk and so on.
I can then print it out and have it to hand when production begins and it means that I can calculate the proportions of each ingrediant beforehand, this could take some time....long time since I did maths at school!!

Thanks for all your help.

[Wohoki]

It does depend very much on personal taste, but my rule of thumb is 10% rusk (but I use 5% if the meat is exeptional) and the same amount of water/stock or wine. The fat content of the meat is ideally about 25-30%, but I usually find that I don't have enough, so I just bung it all in. 40% is too much: tasty bangers, but it is dispiriting to watch all the fat run out leaving you with an emaciated chipolata at the end.
Seasoning is a personal thing, but prepare some meat, season it and fry a lttle patty of it to taste, then adjust it. KEEP A NOTEBOOK!

[Boycebangers]

Sorry if I am appearing a bit stupid here....

So based on the given calculations, the rest is made up of meat?

A note book is a very good idea and have already started my 2nd one due to the fact that I am moving to a very remote part of the Falklands where computers/internet access is quite an event so can't just pop onto the forum for advice or such. Hence I now have writers cramp from everything that I am noting down!

[Wohoki]

Yeah, the percentages are as a proportion of the total meat+fat weight:

1 kilo of meat should contain 300g of fat (and 700g lean), and have 100g of rusk and 100ml of water added to it.

Sorry, I wasn't too clear.

[Boycebangers]

It was clear enough...for someone who knows what they are doing!!!!

Thanks...all neatly written idiotproof style in my note book now!

[Wohoki]

I forgot, I generally add 1% salt as well.

[welsh wizard]

Dont forget to take your fishing rod to the Falklands, best sea trout fishing ever!

Re sausages I go fo 80% meat, 20% fat (usually a pork shoulder will give you approx these ammounts), 10% rusk, and the same weight of rusk in water. then added your mix or herbs and spices. I find pin head rusk is the best I have used but I have used breadcrumb in the past although this is not preferable because the yeast can taint the meat. But what the hell, if you eat them quick enough I have never had a problem!

Tight lines WW

[Boycebangers]

Hubby is the fishing nut in our house so I expect to see him disapearing for long periods of time!
I wouldn't mind so much except he always comes home empty handed, I am sure he just goes to have a sleep!
Not really complaining I am not a very big fan of fish, but may consider trying it if it made a half decent sausage!

Have you been fishing down that way?

[welsh wizard]

Hi BB

No I havent been fishing over there but I do have a mate or two that go out there in a military capacity and they swear by the fishing. I have dropped large hints but it seems as if they are falling on deaf ears at the moment! I expect they dont want me showing them up

Cheers and let us know how hubby gets on.......

WW

[Boycebangers]

WELSH WIZARD....You are more than welcome to come for a free holiday....you can spend your days fishing in exchange for help with sausage making and butchery!

[welsh wizard]

Blood and Thunder Boycebangers that is an offer that needs serious consideration, many thanks. Please let me know when you get out there I think I may be able to cadge a lift............

Cheers very muchley WW

[Boycebangers]

Will be splashing down in 5 weeks, all ready (I hope) to take on my small holding!