Beef and Guinness

[johnfb]

My friend has asked me to make him some beef and Guinness sausages. He said he got them some time back in a butchers shop who did this kind of thing.
Sounds vile to me but whatever floats your boat.

I have read the thread:
http://forum.sausagemaking.org/viewtopi ... sc&start=0

Anyway, anyone have any other suggestions as to how much Guinness to add to minced beef, or indeed a recipe for sausages like this, taking into consideration the strength and horrible flavour of Guinness.......yuck...

[wheels]

Hi John

Try here for the award winning Bookham Boozy Sausage which uses the 'black stuff'.

Hope this helps
Phil

[johnfb]

Excellent thanks, Wheels

[saucisson]

Bookham is three miles from where I grew up. Unfortunately I have never tasted that sausage.

[johnfb]

I assume that I can simply change the % to grams without issue
Bookham Boozy Sausage

Take:
66.5% Pork or Beef
13.3% Rusk
1.2% Salt
18.5% Guinness
0.5% Seasoning Mix

Seasoning Mix
16.7% All Spice (one part)
66.7% Coriander (four parts)
16.7% Pepper (one part)

Make:
Mince meat through a 5mm plate.
Add rusk and seasonings and mix, slowly add the Guinness and mix. Stand for 15 minutes.
Re-mince through 5mm plate and fill into casings.
Leave overnight to dry.

[wheels]

John

Yes you can.

Phil

[Oddley]

The Bookham Boozy Sausage, comes from a pdf with some good looking recipes.

http://www.britishmeatnpd.com/product/p ... TIMATE.pdf

[johnfb]

Thanks Oddley
They mention some seasoning mixes like : Dalesman Gordon Rhodes seasoning.
I assume this is a bought blend.????

Also

The following one has no seasoning blend at all...again it must be a bought in one...yes??

Allan Bennett, Codsall,
Wolverhampton
INGREDIENTS %
Selected Pork 73.2
Rusk 9.8
Iced Water 14.6
Seasoning 2.4
METHOD
1 Mince pork twice through 8mm plate.
2 Put meat into mixer, add seasoning and mix
for two turns.
3 Add two thirds of water and mix until the
meat has a sticky texture. Make sure the
meat is very cold by putting crushed ice in
the water (put the water through a sieve to
catch any lumps of ice before adding to the
meat).
4 Add rusk and the rest of the water and mix
until all of the rusk is mixed in. Do not over
mix.
5 Fill into desired casings.

[saucisson]

I think some of those commercial sausagemakers are a little coy when giving out their recipes, and who can blame them. I know sausagemaker has mentioned in the past that he can't give out some of the recipes he uses. I think the Bookham Boozy Sausage was in a collection of British Sausage Week recipes at some point ( it may be the one Oddley linked to) and was one of the few that gave a full seasoning recipe.

[johnfb]

Agreed...maybe we could all get together and pay a visit to sausagemaker and ask him nicely to part with the blends...you know, bring him for a drive somewhere quiet and see if he wants to tell us all his secrets......

[saucisson]

He could probably let you have the blends to try out, but he has 007 classification for the actual ingredients