Hi,
This PDF is not mine but from http://forum.sausagemaking.org and is really cool. If you are starting out then check it out, also some good ideas for mixtures.
Category Archive: Sausage
Permanent link to this article: http://www.animatedscience.co.uk/2011/beginers-guide-to-sausage-making
Oct 31
Pork and Herb Sausage 90% Meat
This recipe is a modification of my Pork and Sage Basic recipe. I have included more spices and also an emulsifier called supaphos which keeps more moisture in when cooking and also helps bind everything together. This one was as I had a whole pig delivered and needed to make something of half of the trimmings about 16lbs
- 6.8kg Old Spot Trimmings from whole pig. Minced on large only.
- 6 Large Free Range eggs
- 9 tea sp Milled Black Pepper (38g)
- 8.4 tea sp Milled Sea Salt
- 3 tea sp Ground Nutmeg
- 1.7 tea sp Ground Mace
- 3.5x Squirt Tomatoes Puree Concentrate
- 3.4 table sp Maille Dijon Mustard
- 550 gram Fresh White Breadcrumbs from Large white Tesco tin loaf (include crust)
- 1000ml water (including 8 ice cubes)
- 24 ice cubes for adding later.
- 55 grams of Supaphos emulsifier
Mix the dry spices and split into three when mixed. Then add the wet ingredients in thirds and add the following
- 6tsp Dried Sage
- 6 tsp Dried Oregano + extra 1 squirt tom puree
- 6 tsp Dried Marjoram + Paprika 1/2sp?
You can really swap for anything you want at this point but I went for simple.
Then add 8 ice cubes to each whilst mixing to keep cool
Then take a third of pork and mix with the spices then chill overnight. If any ice cubes have not melted then remove. Do for each third. Cover and label to ensure you don’t get confused.
Next day soak pig intestine skins, you will need about 3 feet for every lb you will do. Rinse in water and soak for 1 hour.
Load up the stuffer and put on about 10 feet of skins on the stuffer. Too much and they will go dry.
Feed through one mixture at a time. Make sure you leave a gap of a few cm at the end and start of every 1lb or 500g. This is so you can tie the ends and leaves space for adjustments.
Now to make the shapes, just check for air bubbles and uniformity. Adjust gently and twist to make the size desired. I made some hand width size and some half a hand. Cut at the 1lb size or 500g by eye.
When done with one batch return in bowl to fridge. Then clean out any trapped sinew from stuffer and repeat.
Arrange sausages into nice shapes, either curls or in “bunches” then freeze in bags. When starting to get hard take out and vacuum pack. This way any moisture or fluids will not ruin your seal. Label with date and type!
Pictures to follow!
Permanent link to this article: http://www.animatedscience.co.uk/2010/pork-and-herb-sausage-90-meat
Apr 18
Daniel Powell Basic Pork & Sage Sausage (90% meat)
Daniel Powell Basic Pork & Sage Sausage Recipe (90% meat)
This is my first and best so far for a standard Pork Sausage. This one should work well and be close to what you can get in the supermarket but better. The ingredients must be the best and that will reflect in a good final product. You can modify the spice mix as much as you want but I would leave the ingredients as they are as they balance quite well and chemically seem to work. However, you might actually get away with more emulsifiers such as mustard and egg.
- 1.6kg Free Range Pork Shoulder Joint (remove rind & cube 1”)
- 0.4kg Free Range Pork Belly (remove rind & cube 1”)
- 2 Large Free Range eggs
- 2.5 tea sp Milled Black Pepper
- 2.4 tea sp Milled Sea Salt
- 1 tea sp Ground Nutmeg
- 0.5 tea sp Ground Mace
- 5 tsp Dried Sage
- 1x Squirt Tomatoes Puree Concentrate
- 1 table sp Dijon Mustard
- 160 gram Fresh White Breadcrumbs.
- 300ml water (including 4 ice cubes)
- 9 ice cubes for adding later.
Method
1) Chill meat to very cold, then remove skin and discard, dice into 1” cubes. Put back into fridge for 1 hour. Add 5 ice cubes.
2) Mix all the ingredients from fresh i.e. grate nutmeg, grind peper etc.. to make a smooth paste then add the cubes. You can adjust the herbs as you wish or add garlic etc..
3) Mix the ingredients using a wooden spoon very thoroughly with pork cubes and return to the fridge.
4) Setup grinder on medium grind. Grind pork in 2 stages returning to fridge asap with remaining 4 ice cubes. When you have ground all the meat, remove from fridge and mix for about 5 minutes until very sticky. Return to the fridge to get really cold.
5) Take Pig Intestine cases, rinse and soak for 30 minutes in cold water. Then feed onto the suffer nozzle which should be set upright in the bowl of water. Then hold the cases from top up to feed on smoothly.
6) Setup the stuffer ensuring you have removed the blade. Remove the ice cubes which have not melted from the mix. Stuff the sausages as quick as you can, making sure the cases feel quite full.
7) Weigh into 1lb lots which is about 5/4 sausages and then pat dry and vacuum pack for freezer.
Key Issues
- You must keep the mixture very cold or the fat breaks from the meat and the texture is poor.
- If the pork shoulder is low on fat the belly should balance things.
- Make sure the mixture is wet as the breadcrumbs need it.
- Mix for a long time to enable the salt to start to break down the myosin protein strands to emulsify the sausage.
- Don’t overcook and use a thermometer to check when they are done, it is surprising how quick they cook.
Permanent link to this article: http://www.animatedscience.co.uk/2010/daniel-powell-basic-pork-sage-sausage-90-meat
