Anyone else tried Parson Snows Lorne sausage recipe..

[5thElement]

...and found it to be far too salty?

Just made a 1 kilo batch following this recipe

Lorne Sausage/Lorne Square (4 lb)

Ingredients
Minimum 65 % meat
• 30.0 % Pork Belly (65 vl)
• 37.5 % Beef Flank (65 vl)
• 2.5 % Seasoning
• 12.5 % Rusk or Oatmeal
• 17.5 % Chilled Water

Seasoning
• 1 Tblspn + 2 ½ tspns Salt
• 1 Tblspn Ground Coriander
• 2 tspns Ground Black Pepper
• 1 tspn Ground Nutmeg or Ground Mace


The name comes from the 4lb baking tin that it is typically made in (Lorne), the typical size being 4 lb capacity.

Method
1) Mince the meat through a coarse plate (3/8 inch, 9 mm)
2) Place into mixer or mixing bowl and add seasoning and binder and mix well
3) Gradually add chilled water and mix until absorbed
4) Re-mince through medium plate (3/16 inch, 5 mm)
5) Place into a greased Lorne tin and allow to stand in the fridge to chill down.
6) Turn out and slice off at ½ inch to 1 inch (1.2 cm to 2.5 cm) thickness

Tastes fine otherwise, just disapointed that the saltiness kinda spoils it, i will do it again but probably only use half the amount of salt in the seasoning mix.

I wonder if anyone else has an alternative recipe? i've googled it and found a couple which are mainly the same, but i went with Parsons in the end as he seems to have a good reputation on here!

[wheels]

I get it at 1¾%

Do you want me to re-formulate it lower? (It'll have to be in gms though!)

Phil

[saucisson]

That isn't particularly high though is it? Parson's credentials are pretty much impeccable and I'd be checking I'd done it correctly before questioning the recipe. Not that you shouldn't question it 5th Element, but could you have made a mistake?

Dave

[jarma]

think ill give these a go,seems a simple enough recipe and method, ill use a little less salt then?i used to buy these ,dare i say it! frozen from my local supermarket in packs of 20, made by belchers butcher in scotland, they were 4"x4" X 1/2" thick, just a 5 min fry each side and hey presto! get the bread out.
cheers for recipe 5th element

[wheels]

I agree entirely with Dave's comment about the great Parson Snows.

It's not high by commercial standards.

Of course variations can occur when using tea or table spoons?

Phil

[sausagemaker]

Theres another lorne recipe in my guide "beginner's guide to sausage making" you will find the link in the beginners section


Regards
Richard

[5thElement]

Fairly sure i didn't do anything wrong, i made the seasoning mix up using measuring spoons (made a double batch of it) then used it at the 2.5% in the recipe, which was basically 25 grams for my one kilo batch.

I think i went with 26 grams as it smelled quite nice lol but i doubt the extra gram would of made any difference.

I can't think of anything else i could have really done wrong as it was a fairly simple recipe! unless i really did add in too much salt by mistake, but im pretty damn sure i never lol

If anyone else gives it a try i'd love to hear the results..it otherwise tastes pretty nice and the texture is spot on.

Thanks for the tip Sausagemaker, that recipe seems to be the one thats floating around online, it was a choice between that one and Parsons..

[Spuddy]

I think i went with 26 grams as it smelled quite nice lol but i doubt the extra gram would of made any difference...

Ahh, you see! There you go, WILDLY deviating from the original recipe and then go blaming someone else when it all goes wrong... Cuh!

Just Kidding , everyone's tastes varies. If you're sure you got the recipe and ratios right then just reduce the amount of salt next time. Keep the spice quantities the same though I'd say.

Double check though as (already mentioned) the salt level doesn't look over the top.

[5thElement]

I just tried another piece of this and it was actually okay..the only difference being i fried it in a clean pan (the last time around it had some oil in from doing a couple eggs a few days previous) so i dunno whether it was something in the pan?

I'll need to try another piece tomorrow and test again! i hope thats all it was, but i dunno, we'll find out..