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by **thostorey** » Wed Dec 07, 2011 6:05 am

Too many years ago a butcher in my home town made his 'Christmas Sausage' only about this time of year. It was a basic pork sausage but the combination of spices were just perfect and seasonal. Now I'm making my own sausage I would like to at least come close to the flavour this gentleman imbued in his creations. Can any one point me to recipes for traditional pork sausage with a Christmas flavour?

Thanks! Tom

by **BriCan** » Wed Dec 07, 2011 9:38 am

thostorey wrote:Too many years ago a butcher in my home town made his 'Christmas Sausage' only about this time of year. It was a basic pork sausage but the combination of spices were just perfect and seasonal. Now I'm making my own sausage I would like to at least come close to the flavour this gentleman imbued in his creations. Can any one point me to recipes for traditional pork sausage with a Christmas flavour?

Thanks! Tom

I have to ask but was this butcher situated where you are now Qualicum Beach??

by **JollyJohn** » Wed Dec 07, 2011 10:51 am

Found this on t'internet, called Alsation Christmas Sausage.

This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground ginger: 1/16 teaspoon
• Sugar: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Ground nutmeg: 1/16 teaspoon

by **SausageBoy** » Wed Dec 07, 2011 12:12 pm

thostorey,

Did you try the recipe on SausageMania?

http://forum.sausagemaking.org/viewtopic.php?t=1117

by **onewheeler** » Wed Dec 07, 2011 12:13 pm

Porchetta fugazi - a fine sausage with crimbo type seasoning.

http://forum.sausagemaking.org/viewtopic.php?t=7343

Wassail!

by **Greyham** » Wed Dec 07, 2011 7:38 pm

I am currently making a pheasant & dried cranberry sausage with the addition of dry sherry, orange zest and fat pork
Simply stunning and no rusk either.
will post recipe when i can remember to bring it back from butchery.

by **thostorey** » Wed Dec 07, 2011 9:02 pm

Thanks for the responses. I'll try a couple of batches using some of the ingredients suggested.

I knew I had asked the same question here before but I couldn't seem to find the responses. Thanks for digging it out for me :oops:

No BriCan, the butcher shop was in Kenora Ontario in the 50's

by **arch63** » Wed Dec 14, 2011 2:23 am

I am in Kenora. Was your butcher Smiths Store?
Currently there is a store called Consumers Frosted Foods and they make Christmas Sausage seasonally. Quite a popular item around here. I am making some soon.
Regards,
Glen

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