looking for mcdonalds sausage recipe

Recipes for all sausages

Postby kimgary » Mon May 10, 2010 12:25 pm

Thanks for the recipe.
Newbie here so a couple of questions please:-
Do you use dextrose in many sausage recipes? and if so what brand.
What are the main benefits of using dextrose?
Hope these are not stupid questions.
Regards Gazza.
My biggest fear in life is that when I die my wife sells all my stuff for what I told her I paid for it!!
kimgary
Registered Member
 
Posts: 363
Joined: Sun May 09, 2010 2:59 pm
Location: east sussex

Postby Oddley » Mon May 10, 2010 1:34 pm

hi kimgary, Welcome to the forum.

1: I use Dextrose in some sausage, where I think it needs a little sweetness. As dextrose is basically glucose, then buy any brand that your chemist sells.

2: The main benefit in fresh sausage, is to add sweetness and also, it benefits the browning properties of the sausage.

You can basically use any sugar, though dextrose/glucose is the best for sausage making. If you use sucrose (common refined sugar), increase the amount of dextrose used by 1.43 (ie if 2 Tablespoons of Sucrose are mentioned replace this with 1.43 * 2 = 2.86 Tablespoons of dextrose) or decrease the sugar content to 0.7 to equal a dextrose content ie: for every 1 Tablespoon of dextrose use 0.7 tablespoons of sugar.

Although, as sweetness is comparative, the above is really a starting point.


Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby kimgary » Mon May 10, 2010 5:58 pm

Cheers Oddley.
Thought it was for sweetness but was not aware of the browning function.
I would'nt touch a Mc for anything but thought our kids, youngest 22 yrs would be impressed, of course I shall have to do the eggs on the gridle in egg rings and cut the cheese square out with a pastry ring.
Feel like taking it the whole way and printing my own paper bags!!!
Thanks for the reply, this forum is a credit to you all, everything in one place, from rearing livestock to making cheese etc, the internet is a wonderfull thing.
Looking forward to many happy hours.
Regards Gazza.
My biggest fear in life is that when I die my wife sells all my stuff for what I told her I paid for it!!
kimgary
Registered Member
 
Posts: 363
Joined: Sun May 09, 2010 2:59 pm
Location: east sussex

Postby DanMcG » Mon May 10, 2010 9:32 pm

Thanks for the recipe Oddley, my son enjoys the McD's sausage so we thought we'd give it a try. But while looking for marmite locally I started to wonder if maybe they use a different recipe here in the states then they do across the pond, and what is spot on to your family would be the same to mine. I guess we'll have to make some to find out.
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby Oddley » Mon May 10, 2010 10:23 pm

Hi DanMcG,

You are quite right that the recipe may not be the same in the States. If you could get the ingredients declaration, from McDonald's website and post it, I'm sure that we could cobble the recipe together.

But there again, it may be the same. Their burger recipe is.

If you do try it and it is the same, please post back as it may help your countrymen.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby Oddley » Mon May 10, 2010 11:03 pm

Here is an update!

Big guy has posted, in the past, a recipe for a clone mcdee sausage
here.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby Snags » Tue May 11, 2010 7:08 am

Might need to add some ammonia hydroxide to get the authentic taste.

http://www.theage.com.au/entertainment/ ... -uoaq.html

[quote=Film]As a result American beef companies are making ‘‘safe’’ hamburger meat filler by treating the beef — with ammonia hydroxide. Seventy per cent of US hamburgers contain beef treated with ammonia.[/quote] :P
User avatar
Snags
Registered Member
 
Posts: 471
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast

Maccy Dee Clone Sausage

Postby spudeye » Tue May 11, 2010 11:25 am

Thanks Oddley,
Will try these this weekend, dont know how I'm going to do that with 33 others fighting to be 1st up this weekend.

Cheers Spudeye
Newbie but getting better.
spudeye
Registered Member
 
Posts: 78
Joined: Tue Jun 24, 2008 3:07 pm
Location: Perth , WA, Ozzie

Postby Oddley » Tue May 11, 2010 12:59 pm

I have been wondering about the difference in recipe's between the UK and USA.

Well, here are the ingredient declarations. Top one, posted by sausagemaker, the other by McDonalds
here.

sausagemaker wrote:Macdonald's Pork Sausage Patty UK:
Pork (97%), Salt, Dextrose, Herb and Herb Extract,
Glucose Syrup, Spice, Yeast Extract.


McDonald's wrote:Sausage Patty USA:
Pork, whey protein concentrate, water, salt, corn syrup solids, sugar, spices, dextrose, monosodium glutamate, spice extractives, caramel color, BHA and BHT and propyl gallate and citric acid (preservatives). CONTAINS: MILK.


To be honest, I think the recipe posted by sausagemaker seems to be the healthiest, followed by the recipe by Big Guy. For those in the USA, it may be, if you changed the mixed herbs for sage in sausagemaker's recipe, then the recipe could be quite close to what you are looking for.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby wheels » Tue May 11, 2010 2:21 pm

I can't help but observe the marked difference between the UK and US specs. Amazing!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Snags » Tue May 11, 2010 10:07 pm

In Australia
Beef,Salt,Dried Glucose Syrup (from wheat),sucrose,spices,vegetable powders(garlic,onion),Calcium phosphates(341)Hydrolysed vegetable protein (from soy),anti oxidant (306),canola oil,spice extract.
User avatar
Snags
Registered Member
 
Posts: 471
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast

Postby Paul Kribs » Wed May 12, 2010 5:47 am

I must say that I don't eat Mc D very often. but having just returned from Aussie, I can say that the sausage in the breakfast muffin tasted completely different from that in the UK.. Couldn't identify the different flavours though.

If I want a sausage muffin I will take the skins off of one of my normal sausages.

Regards, Paul Kribs
User avatar
Paul Kribs
Registered Member
 
Posts: 1588
Joined: Tue Apr 12, 2005 11:41 am
Location: South London, England

Postby Snags » Wed May 12, 2010 1:33 pm

I have never had one (sausage)
Have only ever had Maccas 3 or 4 times in my life.
Hamburgers from the Fish and Chip shop are a million times better.
I rarely eat out, usually make my own everything.
User avatar
Snags
Registered Member
 
Posts: 471
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast

Postby captain wassname » Wed May 12, 2010 3:06 pm

Hamburgers from the Kitchen are even better.
Jim
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby mitchamus » Wed May 12, 2010 10:04 pm

Paul Kribs wrote: but having just returned from Aussie, I can say that the sausage in the breakfast muffin tasted completely different from that in the UK.. Couldn't identify the different flavours though.


here they are made with Beef... not Pork...
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

PreviousNext

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 2 guests