@ Parson Snows: Beef, and Beef and Pork recipe?

[_Darkstream_]

Dear Parson,

Drawing on your encyclopaedic knowledge of sausages, could you help me with the
following recipes?

Traditional English Pork and Beef. What proportion of pork to beef, and what is the
spice mixture?

The spice mixture for beef sausage?

Finally, a brain teaser. 35 years or so ago, I had some sausages that were either beef or mostly beef from a butcher who made his own, in or around Horam in Sussex. I remember that they appeared to be flavoured strongly with rosemary and, strangely,
ground coriander. There was probably some pepper as well and some other spices in
it I cannot remember. When I first tried making my low fat sausages I tried to duplicate this, without success, so I switched to something I could remember from recently. I may make it yet. BUT, do you have any idea of what it could be or what the recipe might be? A long shot, I know, but it WAS unusual, and VERY VERY tasty.

Regards,

[Parson Snows]

Darkstream

What you have asked covers more than one answer and will be dealt which as such. I will first deal with the proportion of beef vs pork

In a typical Pork & Beef sausage the proportions/recipe would be as follows (this is for a commercial recipe)

10 % Lean Pork, shoulder, loin etc. (90:10 vl)
20 % Belly Flank - BEEF- (60:40 vl)
30 % Belly Pork (60:40 vl)
14.5 % Rusk or binder (oatmeal)
2.5 % seasoning
23 % cold water

vl = visual lean

Spices etc will be dealt with in a separate issue in the next couple of days

kind regards

Parson Snows

[Parson Snows]

Darkstream

Looking at your posting again you also asked for a beef sausage recipe (at least in the HEADER). This I include below

32.5 % Lean Beef (60:40 vl)
20.0 % Belly Pork (60:40 vl)
15.0 % rusk or oatmeal
2.5 % sausage seasoning
30.0 % water

vl = visual lean
Commercial Recipe

hope that this of some use to you

kind regards


Parson Snows

[Parson Snows]

These are commercial recipes and you will have to scale them down to suit your batch mixture. Sorry but I don�t have the time to do it for you. General rule of thumb you are looking at including salt at approximately 1.8 % of the total mixture weight.

Beef Sausage Seasoning (1)

500 g (1 lb) Salt
50 g (2 oz) ground white pepper
50 g (2 oz) ground black pepper
50 g (2 oz) ground nutmeg
50 g (2 oz) powdered sage
25 g (1 oz) ground mace
25 g (1 oz) ground ginger

Mix thoroughly together and use 15 g (1/2 oz) per 500 g (1 lb) of mixture

Beef Sausage Seasoning (2)

2 kg (4 lb) fine salt
750 g (1 � lb ) white pepper
150 g (6 oz) ground mace
100 g (4 oz ) ground coriander
50 g (2 oz) ground nutmeg
25 g (1 oz) ground marjoram

Mix thoroughly together and use 15 g (1/2 oz) per 500 g (1 lb) of mixture

Beef Sausage Seasoning (3)

2 kg (4 lb) fine salt
750 g (1 � lb) white pepper
150 g (6 oz) ground mace
100 g (4 oz ) ground coriander
50 g (2 oz) ground nutmeg
25 g (1 oz) powdered sage

Mix thoroughly together and use 15 g (1/2 oz) per 500 g (1 lb) of mixture

Beef Sausage Seasoning (4)

7 kg (15 � lb) fine salt
3 � kg (7 lb ) white pepper
100 g (4 oz ) ground ginger
75 g (3 oz) ground mace
50 g (2 oz) ground nutmeg
50 g (2 oz) ground cayenne pepper

Mix thoroughly together and use 15 g (1/2 oz) per 500 g (1 lb) of mixture

Beef Sausage Seasoning (5)

7 kg (15 � lb) fine salt
3 � kg (7 lb ) white pepper
100 g (4 oz) ground mace
50 g (2 oz ) ground ginger
25 g (1 oz) ground marjoram

Mix thoroughly together and use 15 g (1/2 oz) per 500 g (1 lb) of mixture

Hope that this is of some use to you

Kind regards

Parson Snows

PS I�ll get back to you on the other question

[_Darkstream_]

Many thanks.

[Parson Snows]

I'll post some more when I get some free time.

kind regards

Parson Snows