I made a batchof sausages which have came out fine when fresh, but after having been frozen have completely lost their taste.
On the next batch I upped the seasoning to compensate, but these were just too peppery, even after freezing. Any tips please for sausages that you are going to freeze?
Fatmans Sausage
1lb 8 oz pork shoulder Lean minced 3/8 plate
8 oz Pork back fat minced 3/8 plate
1 tsp Salt
1/2 tsp Quatre-Epices (see below)
1/2 tsp Black Pepper
1 tsp Dried Sage
1 tsp Dried Tyme
1 1/2 oz Stale Breadcrumbs
Quatre-Epices
5 parts white Pepper
2 parts Nutmeg
1 part Cloves
1 Part Dried Ginger
Method:
Keep the meat between 1 - 4 centigrade at all times. Mince fat and shoulder of pork on a fine blade 3/8 in, then mix all other ingredients in a kneading motion. fry a small amount to see if you like the recipe Fill sausage skins. leave in a cool room for about 20 min's then in the bottom of the fridge overnight.
Users browsing this forum: No registered users and 49 guests