Christmas Sausage

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Christmas Sausage

Postby welsh wizard » Tue Dec 13, 2005 3:47 pm

I would like to make a Christmas sausage so does anyone know if such a thing exists? If not what would you add to bring out the flavour of the season?

Cheers wW
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Postby Spuddy » Tue Dec 13, 2005 4:10 pm

There has been a discussion already on this WW.
You can join it HERE

There is a link to a recipe about half way down.
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Postby Heather » Tue Dec 13, 2005 7:35 pm

I've just made some venison "Christmas sausages" with some leftover mulled wine, orange pulp and zest, fresh cranberries, and extra cinnamon, nutmeg, cloves and ground ginger.

I didn't measure the quantities, but roughly I guess they were :
2.5kg meat (venison with 10% lamb breast for fat)
1 ladle of mulled wine, unsweetened
zest of one orange
pulp from about half a dozen oranges (I freeze it when I squeeze oranges for juice)
half a bag of cranberries (-ish)
1ml each ground cinnamon, cloves, nutmeg and ginger

Basically I just thought of Christmas cake spices and added them to the meat. The flavours are not strong, but are definitely there.
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Postby welsh wizard » Tue Dec 13, 2005 9:44 pm

Thanks Spuddy.
Cheers WW

I suppose some smoked bacon, cranberries and sage and onion stuffing would go quite well in a mix.

Anyway thanks again
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Postby welsh wizard » Wed Dec 14, 2005 8:21 am

Thanks Heather they sound really good and I may well give it a go. Re the pulped orange does this not come out stringy in a sausage?

Cheers WW
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Postby Heather » Wed Dec 14, 2005 12:13 pm

WW, I haven't noticed any stringiness from the orange pulp. I just use a "manual" orange juicer squeezer, so the pulp that I remove from the squeezer tends to be in smallish pieces. I also just remembered that I put the orange pulp and cranberries in the food processor and gave them a bit of a blitz, so this probably broke the pulp down further.

As I squeeze fresh juice for breakfast every morning, I thought it'd be a waste to throw the pulp out, so I use it in muffins, and anything else that I can think of.
I also use a coarse plate to mince the meat as I don't like finely-minced sausages.
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