Two more sausage recipes.

[Bodger]

We have just this second finished making about six pounds of sauasages.
You've all seen the sausage machines in action on previous threads, so we wont seek to bore you with repeat pictures, so here's what we did.

We minced 6lb of fairly fatty pork and then also put five onions through the mincer as well. We mixed the mince and onion together and ran the whole mix through the mincer again. We then split it roughly into two halves and decided to make two kinds of sausage.





The one on the left was my new recipe using my secret weapon of marmalade, whilst the one on the right was a more traditional one using sage.

Here are the ingredients for the two. We put the ingredients into the mixing bowls and then ran it through the sausage machine.

The Sage Sausage.

1) 3lb of minced pork with Onion
2) 4 Braeburn apples, peeled, cored and run through the mincer.
3) Half a tube of tomato puree.
4) Half a Schwartz pot of dried sage.
5) Two tea spoonfuls of white pepper
6) half a tea spoon of dried fennel seeds
7) A good woosh of salt.


The Marmalade Special.

1) 3lb of minced pork with Onion.
2) Half a jar of marmalade.





3) Teaspoon of Schwartz dry sage
4) Teaspoon and a half of black and red pepper.
5) Woosh of salt.


The finished articles.





The proof of the pudding is in the eating and a few of them are in the Rayburn right now.

We made these a couple of weeks ago now and they are long gone. They were out of this world.

[johnfb]

Marmalade...seriously????
That never dawned on me. Is it really nice???

Maybe me tastes are not refined enough

Welcome to the forum and I will paste your recipes into the recipe only thread if you don't mind


John

[Bodger]

They were knock out John

Here's two more .


Here are a couple of recipes that I've thought up and used to good effect

For a nice Madras Sausage

You need
4lb of skinned and boned belly pork
3 chopped onions.
1 table spoon coriander seeds
1 tea spoon of black pepper
1 table spoon of chilli powder
1 teaspoon of cinnamon
4 oz of desiccated coconut
1 Heaped table spoon of curry powder
1 level tea spoon of tumeric
A woosh of salt to taste .

You do .
Put the belly pork through the mincer once
Mix all the ingredients and the mince
Put the mixture through the mincer again .
Put all of it into the sausage skins .



Heres the second one
3lb of boned belly pork
3 skinned and chopped onions
3 peeled and cored desert apples from the fruit bowl
Bread crumbs from 8 slices of brown bread.
Half a tube of tomato puree

THE SPICES. It depends how you like your sausages . You can tone it up or tone it down to suit your taste . I put in -

Table spoon of Paprika
Table spoon of Cayenne
A sprinkling of cracked black peppers
a teaspoonful of fennel seeds
A good woosh of salt to taste !

All the above ingredients were put into a bowl and mixed. Then the mixture was put through the mincer twice before being put into the skins.