www.sausagemaking.org

Can some one please help me with the recipe for porky whites surry mix
i would like to reproduce this taste.It says made with lemon and honey but i cant seam to get it right,thanks for any idears

Tintin

Welcome to the forum.

We've members spread around the world - can you elaborate please about what you are after. Where is it from?

Phil

added: It's OK I've just found them , had never heard of them before - I guess because I don't buy sausage!

Via google

Ingredients
41% pork shoulder
41% pork belly
honey
lemon
stuff (incl MSG)
natural pork casings

Another:

They are a proper butchers banger made with over 80% meat from shoulder and belly plus honey, lemon, breadcrumbs and natural skins.

Sainsbury's

Porky whites are made from only the finest cuts of pork shoulder and pork belly. It is the blend of Whites� unique seasoning and a hint of real honey and lemon juice that makes them deliciously moreish. They are also filled in a natural casing. The product code is 6539340 and the price is �2.38 for 454g.

http://www.sainsburys.co.uk/yourideas/f ... hread.aspx

Also on the web:

THE NUTRITIONIST: The meat content is quite high. Pork shoulder is lean, and pork belly is fatty, so the label is helpful. It has more calories than some of the others, but it has the lowest salt content. Even so, two sausages provide 20 per cent of the maximum amount of salt an adult should have a day, and 30 per cent for a child. They also include a flavour enhancer E621 (MSG or monosodium glutamate) - which parents with children with ADHD often avoid. It has more additives than others. A shame as it tastes good and looks nice.

http://www.dailymail.co.uk/femail/artic ... -rest.html

and finally from Sainsbury's, the ingredient list (item code: 6539340)

British Pork 82% (Shoulder and Belly), Water, Honey, Lemon, Spices, Salt, Herbs, Breadcrumbs (Wheatflour, Salt, Yeast), Presevatives (Sodium Sulphite), Emulsifier (Phosphates: Sodium Diphosphate/Triphosphate), Antioxidant (Sodium Ascorbate), Flavour Enhancer (E621), Natural Pork Casings.

It goes on to say that it's 15.9% fat (lowish), 1.6% salt, 2.3% sugars.

I'm sure that with this info, we could come up with a clone?

Phil

I have a traditonal pork seasoning mix from (susmaking.org)this is my bace and i am adding rusk lemon honey and sage,i think i am heading in the right direction.
But its a case of so near but so far...

OK

So what do we know?

We know that the meat is 82% and that it needs to be around 15-16% fat so I don't think it can be 50:50 shoulder:belly - I'd think the belly is <20% and probably around 12.5%.

Given 82% meat this leaves us 18% to play around with.

We know that sugar is 2.3% so can guess that the level of honey is above this?

The salt is 1.6% so we know that the Spices and lemon are above 1.6%, and that other ingredients, inc the breadcrumbs (not rusk) are below 1.6% (individually).

So we could start with something like:

Meat 82%
Water 4.6%
Honey 3.5%
Lemon 2.5%
Spices 1.75%
Salt 1.6%
Herbs 1.55%
Breadcrumbs 1.5%
Chemicals 1% in total

...or something like this!

I would honestly have expected the spices/herbs to be less and the breadcrumb more.

I think that, if I were you, I would blend my own spice mix based on the flavours that you detected in the sausage.

Hope this helps

Phil

thanks for your help phil,ill be making another batch soon and let you know
how close it came.

Tintin

Whilst the recipe posted is a logical conclusion from the information on the ingredients/information on the Sainsbury site, I am less than happy with the levels of spice/herb, which seem excessively high. Also the breadcrumb - very low.

It may be that the spice, lemon and honey are less (NB spice can't be below 1.6% though). The herb and crumb may also be lower. However, this would increase the amount of water.

I would like to see some other opinions before you commit to making this, or maybe you could make very small batches, and play around with the ratio of ingredients a bit.

Good Luck

Phil

Might I suggest taking the Oxford recipe and adding some honey to it...

It's odd that two companies suddenly have an interest in adding lemon to sausages.

DAve

Parson Snows revised version of Mrs Beeton's recipe (link) is interesting in having 28% breadcrumbs but no mention of any liquid. Presumably it's to soak up the suet?

Phil

Thanks,
along with my midsize hobby stuffer i have a stainless steel hand jerkygun with a sausage attachment and is good for making small amounts so i can play around with the mix,
when i get this one down there is a smoked bacon flavor sausage,i found last time i went to ,Carrefour in france a sort of sausage meets frankferter (saucisse de porc fumee) ,it has a dark orange skin that has been part cooked ,and when you bite it theres a smoky bacon brine juce that has a sticky finish thats to die for,Arrrrrmm (just thinking about it)
The problem is the ingredients translation...
But Ill cross that bridge later.

Tintin

Post the ingredients in another thread - someone's bound to be able to translate them.

Phil

wheels wrote:Tintin

Post the ingredients in another thread - someone's bound to be able to translate them.

Phil

Yup, I think he's talking about one of two sausages - though there are others like that. The two commonest are one called Saucisse de Morteau and the other Montb�liard

As Wheels said, start up a new thread asking for help and I'll be along in due course.

Ok guys the lemon in the sausage interest me...

I would like to see what you come up with, I would also consider using a lemon cured salt...

Perhaps off to the R&D garage....