Pork, Cider & Colman's Mustard

[manfran]

Hey folks,

I have undertaken a sausage making task. Two dear friends are getting married and I said I would make a sausage in their honour to be eaten at their very informal wedding reception.
One of them is from Somerset, the other is from Lichfield/Tamworth (Staffordshire)...they met at University in Norwich.
My plan is to make a Tamworth Pork, Somerset Cider and Colman's Mustard (from Norwich) sausage.

I have never made a sausage where one of the key flavours has come from a liquid.

I don't tend to use rusk, but do you think I should? Or an alternative...oats?

Not keen on using any other additives. The couple are very eco, organic minded.

Any suggestions, or thoughts for other ingredients?

[wheels]

I'd go with a plainish Tamworth pork, apple and cider, and maybe a beef sausage with mustard.

If you're used to working with rusk, use that. A wedding is not the time to be trying out things you don't usually do.

That said, a few practice runs never go amiss.

Phil

[manfran]

I will be doing couple of practice run, but probably with standard supermarket pork, not the tammies.

Presumably, I ought to boil the cider and reduce it a considerable amount?

[captain wassname]

Hi I made some pork and apple sausage some years ago and found a cider reduction changed the taste too much.
Ive been making beer sausages for a couple of years and for best results used pea protien which will soak up 8-10 times its own weight in liquid.So in round figures a sausage with 70% pork,2.5% pea protein 25% cider and 2.5% herb and spice mix.

http://www.myprotein.com/sports-nutriti ... 30136.html

for pea protein.
I used weschenfelders pork and leek mix but I think Franco may sell one.
I agree with Phil a seperate sausage for the mustard would probably work better.Maybe you could serve one of each on a skewer?

Jim

[captain wassname]

Forgot to say if you use protein make sure its unflavoured.

Jim

[manfran]

Cheers guys,

Jim, how does pea protein compare to oatmeal? I quite like the texture oatmeal brings.

Could one of you explain to me why you don't think the mustard should go in these sausages?
I would have thought it was a fairly standard flavour mix...no?

[captain wassname]

Pea protein is a powder so no texture but the mix tends to get sticky and should be stuffed immediately.
soy protein works but will only absorb half as much low fat milk powder will work but Ive never tried it I would worry about the flavour.Oatmeal wont do the job not even as well as rusk.
There is no reason why you should not try mustard but I would have thought it may interfere with cider taste.
You could experiment with a few patties.In the end you are the sole arbiter.
As the inventor of the low fat beer and chocolate sausage who am I to say what my or may not work.
I look forward to updates.

Jim

[captain wassname]

Just a thought Mustard powder would probably be beast.

Jim

[wheels]

I've used cider without reducing it. It's fine, but the sausage will need using PDQ or freezing, just for fear that it starts fermenting.

Sorry, I read: "My plan is to make a Tamworth Pork, Somerset Cider and Colman's Mustard (from Norwich) sausage." as being 3 different sausages.

However, it may be an sensible idea to go for 3 types of sausage just for fear someone is tea-total or has an intolerance or allergy to mustard.

Phil