Wow! just Wow

[countrybumpkin]

Just made the Lincolnshire recipie sausages - yesterday, (from a Berkshire pig) and they are just - well - wow, made 40lbs so far, also trying some fermented salami from the kit and tonight we have pork burgers made up from the pork and apple sausage recipie with an apple & cream sauce, which is reducing as I'm writing this. In case anyone who doesn't know what they're doing is reading this I bought the electric mincer with it's attatchments and it's brilliant, I've also bought the bacon cure, skins and rusk and everything has turned up promptly and been exactly what I was expecting - so thanks to sausagemaking.org for being there and being good.

I have an old (not olde) recipie for Gloucester sausages which is:-
2lbs lean pork
8oz breadcrumbs
12oz suet
.25 tspn nutmeg
1 tspn sage
.5 tspn thyme
.5 tspn marjoram
1.5 tspn salt
.5 tspn bl pepper

I would use fat pork & not the suet & also rusk & water rather than b/c's, but does the rest of it sound about right? Anybody please?

Thanks

Countrybumpkin

[Wohoki]

Sounds lovely.

I agree with your choice to use fat instead of suet, because in old recipes "suet" means grated beef kidney-fat and not Atora, and I have used real suet and the flavour is really very strong unless you're used to it.

Breadcrumbs work very well in bangers, but rusk is every bit as good.

[welsh wizard]

I agree with Wohoki about the suet but I have had one (but only one) bad experience with breadcrumbs where the yeast was very evident in the finished sausage. Therefore I tend to use a pin head rusk which I find is excellent.

Cheers WW

[Rik vonTrense]

Wizard....

How do you mean the yeast was very evident in the finished sausage.,??

The only reason you should be aware of yeast is if BAY (Bakers active yeast) was used in too large a quantity .....then the taste would be evident but there would be no active yeast spoors unless they were wild yeast spoors.

.

[welsh wizard]

Hi RvT

The sausage I tasted had a sourish taste somewhat akin to the yeast I tasted some time ago when making my bread (taste anything me). It was a presumption on my part that it was the yeast that I was tasting from the bread crumbs I had used, and after numerous posts on the subject my concerns were I thought somewhat confirmed. However we all learn as we go through life so if you have other thoughts please let me know becasue I must admit I have activly avoided using breadcrumbs after theat experience. But as i said I only had the experience once, but that was enough.

Cheers WW