Recipe suggestions only

[welsh wizard]

Hi

how many gramms of water are held in the ice cubes? I only ask as it could be you are not putting enough liquid into your sausage mix so it remains drier than it ought to be.

I use the same amount of fluid as I do rusk / bread crumb and mix well.

Cheers WW

[johnfb]

The mix needs to be very cold.
I put mine in the freezer before and in-between each mincing for about a half hour.
Any water added should be iced or very very cold too.

All this will help it turn out correctly.



John

[johnfb]

Wild Boar Recipe from TJ Buffalo
thread:http://forum.sausagemaking.org/viewtopic.php?t=4341



My guess on the fat would to use beef fat, since pork is out for religious reasons, chicken fat would be hard to find, and I think that lamb / sheep fat has a fairly strong taste to it. As for a sausage recipe, here's one from a site on wild boar recipes at
http://nafood.com/blog/win-500-in-the-n ... omment-178

Wild boar Sausage w/ Sundried Tomato & Basil

Equipment needed : Sausage Stuffer ( manual or electric) , with small funnel , Grinder or chopper , Plastic Scraper , Mixer w/ paddle

Ingredients

6 ½ # Lean Boar , Picnic Shoulder – trimmed of any nerve or tendon, Cubed
3 ½ # Firm , Fresh Boar Fat , Cubed ( or pork fat ) chilled
90 G salt ( 3 oz,)
10 g butcher black pepper (1/3 oz.)
1 Cup Sundried Tomatoes , chopped
1 Cup Fresh Basil , chopped
¼ Cup Chopped Parsley
1 Tbsp Minced Garlic
1 Tbsp Paprika
as needed Medium Sized Natural Casings ( 1 ½” inch)
Method

1. Soak the casings in cold water , then run cold water thru them to rinse , and check for holes or weak spots which can burst.
2. If using a meat grinder , grind the fat first using a ¼” inch disk , then pass the lean thru a 3/8” inch disk. If using a chopper , first chop the chilled

fat until the pieces are about ¼” , Then add the cubed lean and process until the grain of the lean pork is about 3/8” inch.
3. Transfer the ground mixture to a mixer, or mix by hand if you prefer, and add the salt , pepper & paprika dissolved in a little cold water. Mix on

low speed to incorporate , adding the rest of the ingredients , without mixing too long to avoid the fat from warming & melting. Set aside &

refrigerate.
4. Using a manual or electric sausage stuffer , place the funnel on the stuffer , then slide one end of the casing over the funnel. Pack the meat mixture

into the stuffer so that there are no air pockets.
5. Fill the casings with a slow , steady force to avoid air pockets. Also if the mixture is stuffed in too fast it could be too tightly packed, warming the

mixture and causing the fat to melt.
6. Visible air pockets can be released by pricking with a toothpick.
7. Leave the sausage in a long coil , or twist off into individual links.

Recipe Makes 10# of Sweet Sausage ( for Hot Sausage Add Cayenne/ Chili Powder)
• Note * – Partially freezing the fat before grinding will help prevent it from melting during the process . Whether using a chopper or grinder , The fat

should be ground more finely than the lean to give the sausage a meaty , lean appearance.
• Sausage Rule Of Thumb – 2/3 lean meat to 1/3 fat .
NOTES : wild boar fat is a much softer fat than pork fat and will not hold up as well to processing or heat . Using pork fat in the boar sausage may

be a good idea
September 15th, 2008 at 11:56 am

[johnfb]

merguez recipe
thread:
http://forum.sausagemaking.org/viewtopic.php?t=2035



Merguez

500 gm Lean Beef
500 gm Breast of Lamb
30 gm Iced Water
10 gm Olive Oil
38 gm Spice Mix

Spice Mix

18 gm Salt
2.4 gm Black Pepper
4 gm Hot chilli Powder
0.6 gm Spanish Smoked Hot Paprika
3 gm Ground Garlic
4 gm Ground Cumin
4 gm Ground Fennel seed
2 gm Spanish Sweet Paprika

Method

As with all products that are sold uncooked, it is necessary to use the
freshest ingredients possible to make merguez. The meat must be completely trimmed of blood spots and tendons. After trimming and sorting the meat, chill for at least 12 hours before grinding and maintain cold temperatures throughout production 2-4 ºC (36-39 ºF)

Grinding and Mixing

The meat can be ground in the grinder or chopper to obtain a grain of 4-6 mm (1/4 in) as shown. The meats are then blended with the seasonings (dissolved in cold water) on low speed in a mixer until just mixed to avoid warming the mixture which causes the release of fat during cooking resulting in a dry
product.

Filling the Casings

The merguez mixture is stuffed into sheep casings (18-20 mm (3/4 in)). The standard merguez is sectioned into 12-15 cm (5-6 in) links. Smaller sausages measuring 5 cm (2 in) are used for brochettes and are served with couscous. Tinted casings can be used to intensify the colour which makes them more eye-catching and easier to market. The filled sausages are hung in the refrigerator to drain.

[johnfb]

Bratwurst and Hotlinks


Thread:

http://forum.sausagemaking.org/viewtopic.php?t=4340

[johnfb]

Chinese Sausage
Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4413


CHINESE SAUSAGES (LOP CHONG) Recipe #1

Ingredients:
5 lbs lean pork butt
3/4 lb pork fat
5 T sugar
1/4 cup thin soy sauce
1/4 cup chinese rice wine
1 tsp prague powder #2
1 tsp white pepper
2 tsp five spice powder

Method:
Grind the pork using the coarse disc two times. Add the cubed fat through the second grind. Combine the dry ingredients in a bowl and mix. Add to the meat and incorporate all ingredients well. Blend in the liquids. Refrigerate 24 hours. Stuff 28mm casings with the meat mixture, using the sausage stuffing attachment for your meat grinder. Pre-heat smoker to 160 F and smoke the sausage until an internal temperature of 140 F is reached. Allow to dry at room temperature or hang in a cool place until they shrink to 70% moisture compared to original weight.

[johnfb]

Curry Wurst by Davred

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=4221

[johnfb]

Tandoori Sausage
Thread:

http://forum.sausagemaking.org/viewtopic.php?t=4491

My recipe was very simple as it was only an experiment.
700g coarsely minced fatty belly
1 onion
1/2 leek
3 small bunches wild bittercress (hot bite)
6 tsp tandoori powder
1tsp salt
black pepper
chopped coriander
a little water to help emulsify lightly
All re-mince together on fine setting
skinned up

[akesingland]

Hi Guys

Here is a recipe based on a Gary Rhodes recipe from British Cooking. I modified the spice mix to lower the salt levels. I have changed it five times and I have it right for me.

914g Pork Shoulder
808g Pork Belly

1722g Total Pork (80%)
140g Rusk (6.5%)
237g Water (11%)
40g Cumberland Seasoning (1.9%) (23g per kilo of meat)
1tbsp Chopped fresh Sage
1tbsp Picked chopped fresh Thyme

Cumberland Seasoning
66% salt
30% black pepper
2% nutmeg
2% cayenne

Cheers
Adam

[johnfb]

Thanks for that...looks lovely

[akesingland]

Hi John

What part of Dublin are you from. My partner is from Terenure.

Cheers
Adam

[Mike D]

John,

I've got a whole bunch of in-laws in Rathfarnham !!

[johnfb]

I, like your partner, come from the South Side (your partner will get a laugh from that saying...as Northsdiers are considered lower class ) of Dublin. Dublin is divided into South and North sides by the river Liffey and Southsiders always take the mickey out of Northsiders by saying they are below them as the South Side is considered a more waelthy and upper class area...although that is a myth, there are plenty of working class people there...like yours truely.

The area I am from is called Rathmines and it is about 5 minutes drive from Terenure...Terenure is a very posh area, your partner must have a very nice accent....

About 13 years ago I moved from South Dublin to West Dublin...but as they say: you can take the man out of the South Side...but you can't take the South Side out of the man.

My wife is from the North Side of Dublin and I get great mileage taking the pee out of her becasue of her North Side roots.



Mike D
Rathfarnham is about 30 min drive from where I come from... but again a really nice area of Dublin...

John

[Mike D]

The OH's uncle Thomas had a licence for salmon fishing on the Liffey. He was retired and used to go out at night with his mate and then sell them to the hotels in Dublin. Whenever we went over, he would always have a couple he'd caught wrapped up in paper ready for us to take back...I wasn't into curing salmon at the time. Unfortunately he passed away several years back, and no salmon from Liffey anymore

[johnfb]

Some lovely salmon there too