An apple based sausage recipe

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An apple based sausage recipe

Postby sevorg » Wed Oct 04, 2017 9:27 pm

It's the time of year when I have apples, fresh pressed apple juice, and home-made cider from previous years. I'm looking for some suggestions to make a good, pork based sausage using the above ingredients.
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Re: An apple based sausage recipe

Postby wheels » Thu Oct 05, 2017 4:11 pm

I'm sure that you could amend this one: viewtopic.php?t=3213

HTH
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Re: An apple based sausage recipe

Postby sevorg » Thu Oct 05, 2017 6:45 pm

Cheers, Wheels!

I tried a search but missed this somehow.
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Re: An apple based sausage recipe

Postby petit couchon » Fri Oct 06, 2017 8:37 am

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Re: An apple based sausage recipe

Postby sevorg » Sat Oct 07, 2017 7:50 pm

petit couchon wrote:heres another one.
https://www.youtube.com/watch?v=pTBW-6-b60M

Thanks for the link, I think I need to try a couple of small batches of the different variations I've found to see which suit our tastes... Then do a 3kg batch of the favourite.
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Re: An apple based sausage recipe

Postby wheels » Sat Oct 07, 2017 8:04 pm

I do 100gm tests - wrap them well in cling film, tying the ends, and poach in liquid, to test the seasoning.

HTH

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Re: An apple based sausage recipe

Postby DanMcG » Sun Oct 08, 2017 6:57 am

wheels wrote:I do 100gm tests - wrap them well in cling film, tying the ends, and poach in liquid, to test the seasoning.


Thats a great method Phil, Why didn't I ever think of that. :shock:
Thanks, I'm stealing it.
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Re: An apple based sausage recipe

Postby NCPaul » Sun Oct 08, 2017 11:38 am

This is also a sausage where a pinch of sodium bicarbonate might help with the bind.
Fashionably late will be stylishly hungry.
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Re: An apple based sausage recipe

Postby wheels » Sun Oct 08, 2017 11:25 pm

Sneaky - but good!
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Re: An apple based sausage recipe

Postby sevorg » Sat Oct 14, 2017 8:45 pm

wheels wrote:I do 100gm tests - wrap them well in cling film, tying the ends, and poach in liquid, to test the seasoning.

HTH

Phil

Ta!
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Re: An apple based sausage recipe

Postby BriCan » Tue Oct 17, 2017 1:07 am

NCPaul wrote:This is also a sausage where a pinch of sodium bicarbonate might help with the bind.


Actually, cornstarch much better :)

Wheels, check the ingredients on a jar of Marks and Spencer Bramley apple sauce (I use this)
But what do I know
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Re: An apple based sausage recipe

Postby wheels » Tue Oct 17, 2017 6:01 pm

I think that NCPaul was referring to reducing the acidity.

I don't use apple sauce in mine as I like pieces of apple. I reconstitute dried apple in apple juice and chop it. Being firm it stays in nice chunks. The apple juice is then used as the liquid in the mix. Does the M & S sauce have an acidity regulator? I can't seem to find the ingredients online.

I've never used anything personally to control acidity in a Pork and Apple.

HTH
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Re: An apple based sausage recipe

Postby BriCan » Tue Oct 17, 2017 7:04 pm

wheels wrote: Does the M & S sauce have an acidity regulator? I can't seem to find the ingredients online.

I've never used anything personally to control acidity in a Pork and Apple.


I will have take a look at the ingredients to see what is ...

Myself have never as yet had to use anything to control acidity in any of my sausages, I might be lucky on that score

I use dried apple slices as I like the chunkiness/texture it imparts, the apple sauce (M&M being the best i can get out this way for having pieces and not being overly wet) the liquid part. I try and keep things as simple as possible when creating recipes

The following is what I use

Dehydrated apple slices as they are as i mince the second time with a 12mm plate
Image

Spices, salt, apple sauce and lemon
Image

Finished product
Image
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Re: An apple based sausage recipe

Postby wheels » Tue Oct 17, 2017 11:03 pm

I chop the apples by hand after soaking in (reduced) Apple Juice. I realise that this isn't an option with the quantities that you make, but maybe try it using the #12 plate? It's good. Cider would be good also, but Mrs Wheels can't have that - hence using juice. I imagine that M & S sauce makes it quite an expensive product?

Nice looking sausage though. 50 years at it certainly shows!

Best regards
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Re: An apple based sausage recipe

Postby sevorg » Thu Nov 02, 2017 4:19 pm

Well I've finally made a trial batch loosely based on those in the video link and they were rather good! We used finely chopped (4-5mm) fresh eating apples of an unknown variety we got from our source of apples we use for cider. The proportion of apple was 28.5% as per the video recipe but we used 10% rusk and 10% fiercely dry home made cider with the herbs as per the local food heroes recipe.

There was no doubt about them being pork and apple, a good ratio but I don't think you would want any more apple. When cooked the apple was soft without going to mush and the overall sausage texture was succulent, possibly just a little too wet when cooked, not by much but one of the tasters thought a bit drier would be an improvement. The herbs were very subtle so we will increase them in the next batch.

The plan is to make a full 3.5kg mix tomorrow with extra rusk, increased herb content and possibly a small reduction in apple. I'll report back in due course and if it's really good post the ratios.

Tom
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