My first sausage

[georgebaker]

Hi
Just finished my first batch and want to get some feed back on what I did and the ratios I used. The mixture looked very fatty, there don't seem enough herbs, I am concerned that I did not use enough breadcrumbs but thats all I had to hand and I am not sure about the amount of nutmeg.

MIXTURE
3.5 lb pork (Belly and back fat mixed)
4oz breadcrumbs

30gm salt
10gm sugar (sucrose)

8 gm sage (fresh from the garden today)
4 gm marjoram (fresh from the garden today)
21gm parsley (fresh)

2 gm preground paprika
10gm ground white ground pepper
1 gm whole mace
1/4 nutmeg
1 tsp ground ginger
1 tsp mustard seeds
3/4 tbs black peppercorns

200 ml water (but I kept adding to get the mincer to grind)

Minced meat course blade Kenwood 901 chef
ground spices and mixed dry ingredience in

THEN I THINK I MESSED UP 'cos

a) I tried to middle size blade mince and sauasge fill at the same time and the mincer did not seem to be able to cope--changed to

b) changed blade to course and sauasge fill at the same time and the mincer did not seem happy--changed to

c) fill only using the once course minced mixture--very rough cut-- so

d) course mince again then sausage fill separatly

I seem to have about 11 or 12 feet. Which I have been told is about the right length except that I have about half a pound of mixture over

Not tried linking, just one step at a time

Thanks in advance for your comments
George

[Wohoki]

Looks like a nice recipe, but you only mention a mix to add the spices. The more bangers I make, the more I've come to appreciate the need for a good, hard mixing step. It improves the texture of the sausage immesurably: just treat the finished stuffing like bread dough and pound it for a good five to ten minutes (I guess you could use a dough hook on a Kenwood.)
Also, I use a hand cranked mincer with a stuffer thing (a Porkert #5) and I'd never try to mince and stuff at the same time, as the one time I did it nearly gave me a rupture, so I guess the same is true of your machine: just too much stress.
Let us know how they eat, like I said it sounds a nice recipe.

(As to linking, check Mr Kribbs's website, it's not as hard as you think, and the satisfaction of a tray of REAL bangers will make you to sleep with a smile on your face )

[georgebaker]

Hi
my own comments-- not enough herbs, too much pepper, but I know why. It was because when I scaled the original recipe I got the sums wrong for the pepper corns

Thanks to everyone who helped me get this far

George