Beef and Tomato sausage recipe?

[creatine]

Hello, I work for a small meat market that makes our own sausage for retail, and my boss has asked me to look for a sausage recipe. What he knows is it contains Beef, tomato puree, sage, thyme, and some other spices. We used to have the recipe but unfortunately it was lost. Any help is appreciated, thanks!

[wheels]

Hi, Welcome.

We're a world wide forum, so it would help if you could let members know what part of the world you are in. It may help them guess the type of sausage that you're looking for.

Phil

[vagreys]

Hmm. Can't help you reproduce your lost recipe, but I can offer some suggestions for making a replacement.

3000 g minced beef
1000 g minced pork back fat or pork belly
520 ml red wine reduction/beef stock mixture
2.7 g ground thyme
3.5 g ground sage
3.5 g ground oregano
1.0 g parsley flakes
6.2 g onion powder
4.5 g garlic granules
53 g salt
19 g black pepper, med. ground
4.5 g ground ginger
tomato purée*


*About tomato purée. This depends on where you are and what you mean by the term. In the UK, tomato purée most often refers to what is called tomato paste in the US. Tomato purée in the US is about half the concentration of tomato paste. I'm estimating about 132 ml tomato purée (US) for the quantity in this recipe (about 33 ml/kg of meat block) or about 16 ml of tomato paste combined with 16 ml of water per kg of meat block.

Anyway, this might be a start, and you could adjust everything to taste, add rusk, change the type and amount of liquid, etc. I thought about beef, tomato purée, thyme and sage, and where I would want that to go. Gravy came to mind, so I thought some of the flavors of gravy might make a good combination. Just an idea and kind of off the top of my head.