gluten free recipe wanted

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gluten free recipe wanted

Postby jimmyg » Wed May 10, 2006 12:08 pm

:lol: Hi ya all, I am new to this sausage making gane due to being diagnosed a coeliac (celiac) that means Gluten & Wheat intolerance, so no rusk or cereals in my sausage.

Has any one out ther please got a good sausage recipe that is easy for me to use. I have bought a mincing machine with sausge attachment, but now don't know what to do with it.

Please help if you can.
JIM


GIVE A MAN A FISH YOU FEED HIM FOR A DAY, TEACH A MAN TO FISH YOU FEED HIM FOR LIFE.
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Postby jenny_haddow » Wed May 10, 2006 12:58 pm

Hi Jimmyg

Perhaps you could leave out the rusk altogether, a lot of sausage makers do, or maybe experiment with gluten free alternatives like ground rice, or put rice crackers in the food processor and reduce them to crumb.
Just a suggestion off the top of my head.

Cheers

Jen
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Postby Wohoki » Wed May 10, 2006 1:01 pm

I'd probably recommend going with 100% meat and refine your cooking technique to accomodate. Or use dried and crumbed gluten-free bread as rusk.
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gluten free recipe wanted

Postby jimmyg » Wed May 10, 2006 1:02 pm

:mrgreen: Hi jenny.

Many thanks for the suggestion, I suppose I could always just put meat in the casing, but don't I need some form of binding agent?
JIM


GIVE A MAN A FISH YOU FEED HIM FOR A DAY, TEACH A MAN TO FISH YOU FEED HIM FOR LIFE.
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Postby jimmyg » Wed May 10, 2006 1:04 pm

Thanks wohoki I will definately try 100% meat
JIM


GIVE A MAN A FISH YOU FEED HIM FOR A DAY, TEACH A MAN TO FISH YOU FEED HIM FOR LIFE.
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Postby jimmyg » Wed May 10, 2006 1:11 pm

:oops: If I was going to use bread in the recipe, what sort of proportion of bread crumbs to meat? Also what about flavourings such as salt and pepper or garlic and stuff?
JIM


GIVE A MAN A FISH YOU FEED HIM FOR A DAY, TEACH A MAN TO FISH YOU FEED HIM FOR LIFE.
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Postby Wohoki » Wed May 10, 2006 1:14 pm

To get a good texture the secret is to mix the mince well, then mix it, and just to be safe, give it a damn good mixing. Rusk helps with moisture retention, but if you treat the stuffing like bread dough it will bind very well without: add a little water or stock to make it a little easier, and work cold.

Use somewhere between 5 and 10% by weight of crumb, and the same of water or stock. As to seasonings, that's down to personal taste. Add what you think should be right, then fry off a little burger of the mix. Try to get it a little too spicy at this stage, as the flavour will relax when you rest the sausage overnight (which is esential!) in the fridge.
Last edited by Wohoki on Wed May 10, 2006 1:21 pm, edited 2 times in total.
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bread

Postby hoggie » Wed May 10, 2006 1:18 pm

hi jimmyg, francos recipe on his pork mix is 750g pork, 100g rusk(bread crumbs), 150g of water, and it is delish. hope this helps. cheers. john.
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Postby Wohoki » Wed May 10, 2006 1:20 pm

Bread crumbs are off the menu for the gluten-allergic.

Jimmy, you might want to email Franco to see if he can source a gluten-free rusk.

And there is a nack to cooking 100% meat sausage, as they are less forgiving than rusked bangers. I'd recommend cooking them in the oven at about 150-160C with some oil, and handle them as little as possible.
Last edited by Wohoki on Wed May 10, 2006 1:28 pm, edited 1 time in total.
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Postby jimmyg » Wed May 10, 2006 1:27 pm

:P Thanks to you all for your suggestions, I could use gluten free bread crumbs.
JIM


GIVE A MAN A FISH YOU FEED HIM FOR A DAY, TEACH A MAN TO FISH YOU FEED HIM FOR LIFE.
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Postby jimmyg » Wed May 10, 2006 1:35 pm

Thanks wohoki you are a great help.

Who is Franco and how do I contact him?

Where about in Hampshire are you? as you can see I am in Portsmouth.
JIM


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Postby aris » Wed May 10, 2006 2:04 pm

Try oatmeal wizzed up in a food processor instead of rusk - works great.
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Postby Wohoki » Wed May 10, 2006 2:54 pm

Franco runs

http://www.sausagemaking.org/

and is the owner of this site. You'd be better off contacting customer service, as Franco is a busy man.
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franco

Postby hoggie » Wed May 10, 2006 2:59 pm

hi jimmyg, this is francos site. http://www.sausagemaking.org/
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wohoki

Postby hoggie » Wed May 10, 2006 3:00 pm

snap :roll:
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