morrisons cheese & chive sausages

[shanew]

Went to do the shopping last week and Morrisons were pushing their new range of fresh butchers sausage with a shelf life of a few days. A quick glance over the packet seemed to show a chemical free sausage so i decided to give them a go. Absolutly great!!! Advertised as Prime cuts of pork with applewood smoked cheese, chives and breadcrumb. Pork 80%, Cheese 8% and Chives 1% acording to the ingredients. Im going to be making some this coming weekend

[Paul Kribs]

shanew

Glad you have found a good sausage. I found many good sausages over the years but, without exception, they all ended up distasteful due to bits of bone or cartilage etc. Time is money, money is time as far as the commercial companies are concerned. It is not practical for them to spend as much time as you and me removing bone saw dust, bone chippings, cartilage, hard tendon etc etc. Enjoy you new found sausages, but try to replicate them for when you do encounter the dreaded 'bits'.

Regards, Paul Kribs

[shanew]

I intend to, im at home with the kids this weeks as its holidays again so i'll have a go on the old mincer, going to make a pork pie or two and stock up on sausages again. On the recipe though, 89%'s accounted for with the "Pork" meat to fat could be anything... cheese and chives, it leaves 11% for the breadcrumb, water and pepper. what would you think the proportions of these are?

[Paul Kribs]

I wouldn't have a clue what proportions the rest of the product is.. they don't seem to mention seasoning or spices either.

Personally, I would use Franco's traditional breadcrumb sausage mix as a base and then add the cheese and chives at the percentages you mention, and see if it needs any adjustment.

Regards, Paul Kribs

[shanew]

had a bit of fun over the last few days, found a farmers shop and got a 6kg shoulder for �10, so i've had a go at some fancy bangers and a few pies. I have perfected the cheese and chive recipe. 1kg shoulder, 100g applewood smoked chedder, 13g fresh copped chives, 1/2 tsp salt, 1/4 tsp pepper, 100g rusk and enough water to make it loose but not wet, i found making it slightly dryer than normal worked well as the extra fat in the cheese made them mushy. also with some left overs i made some supermarket chinese flavoured ones, 600g pork, 1 tsp 5 spice, 1 tsp soy sauce, sprinkle of chilli powder and a pinch of salt and pepper. didnt bother with rusk, these tasted great, i made then into kebabs on skewers and rolled then in toasted bread crumbs and did them in the oven