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500 grams pork ~70/30
100 grams Beef -- very finely sliced chopped, not minced
36 grams of red wine
36 grams of bread crumbs
7 grams of Franco's all purpose curing salt
1 tee spoon of black pepper
1 coffee spoon of onion powder
1 coffee spoon of garlic powder
1 1/2 tee spoons of mild paprika
2 tee spoons of Franco's smoked/sweet paprika
1 knives tip of mace
7 grams of icing sugar
1 table spoon of milk powder
10 green olives chopped in fine rings

Mix all spices salt and sugar and add to bread crumbs. Soak bread crumbs in red wine and mix with pork until evenly distributed and sticky. Add beef and olives and distribute evenly.

Fill pork casings ~26-28 with mixture and form the sausage as shown at http://forum.sausagemaking.org/viewtopic.php?t=4697. Place into water of about 75 degree C until they swim. Hang into the oven at about 120 degrees C until the skin is completely dry and the wanted colour has developed.

I love the idea of the rings of olive in the mix.

Phil

Hm, this quick stunt turned out to be rather nice. The idea was to make a base mixture for a slicing sausage to be eaten cold. This has worked out rather good. I added olive rings to see how well they would bind to the mixture -- rather good. So, all in all I am pleased with the outcome.
The recipe originated from this thread: http://forum.sausagemaking.org/viewtopic.php?t=4697

Interesting measurments. I've never ran across the term "coffee spoon" is that the Brit equivalent of tablespoon?

Not one I've seen very often either. It's half a teaspoon, 2.5ml.

Dave

Yes, sorry about the measurements. This recipe was just a 'crash test', hence the 500 grams pork and 100 gram beef. I simply followed my instinct -- a little bit of that and a little bit of the other...

Big Guy wrote:Interesting measurments. I've never ran across the term "coffee spoon" is that the Brit equivalent of tablespoon?