Sausage making day...

Discussion in 'Cooking' started by scotjimland, Dec 10, 2015.

  1. scotjimland

    scotjimland Funster Life Member

    Joined:
    Jul 25, 2007
    Messages:
    28,934
    Likes Received:
    25,574
    Location:
    .
    Home made sausages are the very best.. much like home made anything..

    Today I made a batch ready for the festive season..

    I use Weschenfelder seasoning's, rusk and sausage casing.. great service.. first class products and service.
    http://www.weschenfelder.co.uk/

    British Sausage Recipe Using Weschenfelder Seasonings
    Recipe for use with Weschenfelder Seasonings

    The following recipe is a guide to producing an English Style Sausage that will produce a fine succulent sausage at first attempt! It is a recipe that produces a sausage with 75% meat content.

    For smaller mixes…reduce the quantities
    By proportion
    Once mastered….you can change and alter
    the contents & seasonings to suit your taste.
    5lbs
    Lean Pork
    2.½lbs
    Fat Pork (i.e. Belly Pork)
    ¾ lbs
    Dried Pinhead Rusk
    1 ½ lbs
    Water (cold or iced)
    ¼lb
    Seasonings (i.e. Weschenfelder Gold Pork Seasoning,
    Cumberland, Lincolnshire Traditional etc)
    10lb

    Cut the meat into cubes or thin strips and mince ensuring the Lean Pork and Belly Pork are well mixed.
    Then add the seasonings & mix well. Add the water gradually and mix thoroughly into the meat. Finally add the rusk & again mix .
    At this point you can fill directly into the casings…..or alternatively put through the mincer a second time. This really mixes all the products together & produces a slightly thinner chop. Use a coarse plate (8mm or10mm ) if you want the texture to remain fairly coarse.

    IMG_0272.JPG IMG_0273.JPG IMG_0277.JPG IMG_0280.JPG IMG_0281.JPG IMG_0283.JPG IMG_0284.JPG IMG_0286.JPG

    Mincer in action..
    sorry for poor quality , was holding iphone with greasy hand while trying to feed the mincer..
     
    Last edited: Dec 10, 2015
    • Like Like x 6
  2. GJH

    GJH Funster Life Member

    Joined:
    Aug 20, 2007
    Messages:
    27,257
    Likes Received:
    34,514
    Location:
    Acklam, Teesside, originally Glossop
    You are really going to have to come up to this area one day to visit Weschenfelders Jim :) Not only great service and products but they are really friendly with it and always happy to give advice to the novice and sell the correct products not just profitable ones (y)
     
    • Like Like x 2
  3. Yorick

    Yorick Funster

    Joined:
    Oct 1, 2013
    Messages:
    3,929
    Likes Received:
    5,695
    Location:
    Lanzarote
    If you left out the fatty belly pork, they'd be almost healthy.
     
    • Like Like x 2
  4. scotjimland

    scotjimland Funster Life Member

    Joined:
    Jul 25, 2007
    Messages:
    28,934
    Likes Received:
    25,574
    Location:
    .
    Would love to.. maybe when I get my Suffolk exit visa and Scottish passport sorted out .. :LOL:

    I forgot to put the cost for the batch of 10lbs

    pork, £13.00 Makro
    casings, rusk and seasoning, aprox. .. £5.00

    £1.80 per lb .. for 75% pork sausage..

    just tried two for lunch.. yum
     
    • Like Like x 1
  5. scotjimland

    scotjimland Funster Life Member

    Joined:
    Jul 25, 2007
    Messages:
    28,934
    Likes Received:
    25,574
    Location:
    .
    but useless as sausages..
     
  6. Yorick

    Yorick Funster

    Joined:
    Oct 1, 2013
    Messages:
    3,929
    Likes Received:
    5,695
    Location:
    Lanzarote
    Why ?
     
  7. GJH

    GJH Funster Life Member

    Joined:
    Aug 20, 2007
    Messages:
    27,257
    Likes Received:
    34,514
    Location:
    Acklam, Teesside, originally Glossop
    When we made burgers last Saturday (they would have been sausages but we forgot to soak the casings overnight) we used pork shoulder rather than a mix of lean pork and belly pork and found there was sufficient fat in it.

    600 grams of pork shoulder
    2 red onions
    40 grams of Weschenfelders rusk
    150 grams of water
    12 twists of pepper
    A pinch of dried basil (as we had run out of mixed herbs).
     
    • Like Like x 1
  8. scotjimland

    scotjimland Funster Life Member

    Joined:
    Jul 25, 2007
    Messages:
    28,934
    Likes Received:
    25,574
    Location:
    .
    a sausage needs a percentage fat to cook properly, it also adds flavour..

    I've tried using just lean pork loin.. not nearly as good
     
    • Like Like x 1
  9. Yorick

    Yorick Funster

    Joined:
    Oct 1, 2013
    Messages:
    3,929
    Likes Received:
    5,695
    Location:
    Lanzarote
    Aha :)
     
  10. scotjimland

    scotjimland Funster Life Member

    Joined:
    Jul 25, 2007
    Messages:
    28,934
    Likes Received:
    25,574
    Location:
    .
    have also used shoulder..

    much depends what Makro have on sale on the day.. :)
     
  11. jockaneezer

    jockaneezer Funster

    Joined:
    Dec 12, 2010
    Messages:
    1,594
    Likes Received:
    3,069
    Location:
    Cumbria
    @GJH, I went to buy a whole pork shoulder from our local wholesale butcher to make pulled pork on the Webber in the summer, they couldn't supply one as all their shoulder goes into their award winning Cumberland sausage.
     
  12. GJH

    GJH Funster Life Member

    Joined:
    Aug 20, 2007
    Messages:
    27,257
    Likes Received:
    34,514
    Location:
    Acklam, Teesside, originally Glossop
    We normally buy shoulder rather than leg joints (because shoulder has more flavour) from the farmers market where we buy most of our meat. In the early days the farmer didn't have shoulder joints for the very same reason but he now brings a few along as other people have asked for them as well as us.
    The meat we used on Saturday was actually from Lidl, on special offer last week. I wouldn't normally buy it there but it's fine for sausages.
     
    • Like Like x 1
  13. bubble63

    bubble63 Funster

    Joined:
    Aug 10, 2012
    Messages:
    497
    Likes Received:
    446
    Location:
    cambridge
    I love this site
    Its got almost as good timing as...... Aldi and their special buys

    Got my game in the freezer
    Borrowed a mincer
    Received my Weschenfelder package
    Got my sausage book at the ready

    going to make sausages and then I see this fantastic article
     
    • Like Like x 3

Share This Page