Daniels Sausage..

[djrpowell]

Hi,

I think i cracked it now, I will post the link to my blog for what seems to work for me with Old Spot!

Pork and Herb...

http://www.animatedscience.co.uk/blog/?cat=6

What is funny is if you put "pork and sage sausage" into google I am the top link, not sure why!

I would add that I think that emulsifier does work well and improves texture no end! I would always use it every time now. Also I think it could have even more pepper and fat. I think I could actually gring some more and add it in but all I have used is the meat to hand or the trimmings from my whole pig on the last lot! But as said for beginners really use the emulsifer and also keep it cool!

[wheels]

That's a most unusual recipe.

You say that it's 90% pork. But I see:

2000 gm meat

574 gm at least of other items (2 eggs - say 50g, bread 160g, water 300+g, salt about 14 g etc)

How do you make that 90% meat?

Phil

[Oddley]

Can I say that I use phosphate in my Cumberland recipe and it comes out solid, but this is a carefully formulated recipe, with a 1:1 ratio of water to breadcrumb.

You seem to have a 2:1 ratio water to breadcrumb, I would expect the sausage to come out very sloppy. Is this not the case?