A Couple of Old Recipes - Will They Work?

[Wal Footrot]

I recently had five recipes come into my possession that are probably about 50 years old. They were in the old British Imperial measures and use around 40 pounds of meat. I have converted these recipes into metric using 5 kgs of meat. What I want to know from the aficianodos on this forum is if these will work in the way I have converted them? I am also interested in how much water you think I should add at the start.

I have actually tasted these (from the maker and recipe giver) and they are excellent snags. He no longer makes them.

Here are the two basic ones:

Basic Pork Sausage recipe
5 kgs of meat pork/beef/lamb 70%/15%/15%
50 gms Salt
8 gms white pepper
4 gms nutmeg
5 gms ginger
4 gms sage
3 gms onion powder
3 gms coriander
4 gms sugar
200 gms meal
Water to suit

Basic Beef Sausages
5 kgs of beef brisket
7.5 gms of white pepper
50 gms of salt
5 gms of nutmeg
4 gms of ginger
4 gms of sage
4 gms of onion powder
4 gms of coriander
180 gms of brown sugar
200 gms of meal
Water to suit



Opinions please, I really want to try these out.

[NCPaul]

I don't see anything that makes me think they wouldn't work; the beef sausage has a lot of sugar, did you convert that right? I would start with 200g of water and add more if it seems dry. What can you tell us about where these came from? Please remember to let us know how these come out.

[captain wassname]

If youve tasted them then go with the recipe as long as your happy with your conversions
The pork one is similar to a Cumberland mix.Dont know too much about beef sausages.
Amount of water depends on the meal(are we talking oatmeal)? If it was breadcrumbs then I would use 200 ish grams and were it rusk half as much again.I never use a fixed amount of water like NCPaul said about 200 gms and see how it feels.If it gets too wet add a bit more meal its not critical

[tristar]

I agree with NCPaul about the amount of sugar in the beef sausages, maybe a misplaced decimal point somewhere, I make a lot of beef sausages and don't normally add sugar at all to fresh sausages, are these recipes American by any chance?

Richard

[Wal Footrot]

I agree with NCPaul about the amount of sugar in the beef sausages, maybe a misplaced decimal point somewhere, I make a lot of beef sausages and don't normally add sugar at all to fresh sausages, are these recipes American by any chance?

Richard

No, this not American. These were typed up either on a typewriter or printed on an old dot matrix printer. The original ingredient read "12 Tablespoons of brown sugar" which I converted to grams. It is quite possible that the 1 and 2 key were pressed simultaneously to mistakenly give the 12. When converted this gave me 180 gms after I reduced the amount of meat. Therefore if it was 1 tablespoon then it would be 15 grams of brown sugar if I divide by 12 or 30 gms if I divide by 6. Based on the recipe I suspect that the latter is the measure.

Any thoughts?

[captain wassname]

Mix it up with 1.5 tsp and try a pattie.Should give you a decent idea if it tastes as you remember.You can always add but you cant take it out.

Jim

[Wal Footrot]

One of the other recipes I was given was for Luncheon Sausage but he called it Ham and Chicken.

One of the major ingredients was "mildly salted pork".

I'm puzzled about what this is - any ideas?

[tristar]

Simply salt pork by the sounds of it.

Back in the day, prior to refrigeration, many meats were brined in the kitchen to extend their life for a few days or even weeks. These salted meats are still very popular in Norway where they make up part of weekly meal called variably; Komle, Kompe, or Raspeboller, dependent on where you live. The main ingredient is a heavy potato dumpling, made with flour and grated raw potato, this is boiled in water and served with boiled smoke sausage, boiled salt lamb, pork and beef, with a health serving of mashed (sorry Andre!) swede (rutabaga), and is topped with a sauce made from butter and clarified smoked bacon pieces rendered down until crisp! This can normally be found in the local cafes on market day, here in Rogaland thats a Thursday, it also makes a regular appearance in works canteens on the same day!

Richard

[Wal Footrot]

Simply salt pork by the sounds of it.

Back in the day, prior to refrigeration, many meats were brined in the kitchen to extend their life for a few days or even weeks. These salted meats are still very popular in Norway where they make up part of weekly meal called variably; Komle, Kompe, or Raspeboller, dependent on where you live. The main ingredient is a heavy potato dumpling, made with flour and grated raw potato, this is boiled in water and served with boiled smoke sausage, boiled salt lamb, pork and beef, with a health serving of mashed (sorry Andre!) swede (rutabaga), and is topped with a sauce made from butter and clarified smoked bacon pieces rendered down until crisp! This can normally be found in the local cafes on market day, here in Rogaland thats a Thursday, it also makes a regular appearance in works canteens on the same day!

Richard

So it sounds like Pickled Pork would also do the job as it has been brined. Does this sound right? The recipe I have could be the inspiration for my latest batch of saveloys.

[tristar]

Sounds as if it is worth a try! Good Luck and let us know how it works out!

[Wal Footrot]

Here's the Ham and Chicken recipe which I am going to give to my local butcher (who loves to experiment) to make up for me. I just don't have the time at the moment.

I am going to ask him to put these into hog casings for me and I'll poach them myself.

Your thoughts would be appreciated.

3 Kgs of Pickled Pork (Mildly salted pork in original recipe)
1 kg of lean beef
1 kg of smoked bacon
1 kg Corn flour as Meal
1 L of water (or to suit)
30 gms of white pepper
15 grams of nutmeg
5 gms of mace
5 gms of ginger

[tristar]

I have to say that for a ham and chicken sausage it is very light on the chicken!

[wheels]

Looks like fowl-play!

[Wal Footrot]

Yes, I've always wondered why it was called Ham and Chicken?

[tristar]

If we ignore the missing poultry, one thing that worries me is the "1 kg Corn flour as Meal", this must mean simply cornmeal. That quantity of cornflour is way too high for use as a binder, but 1 kg of cornmeal specially with that quantity of water would make a cormeal paste.

The recipe looks to me like a form of scrapple.