Author Topic: I need a good recipe for British Sauasges  (Read 4158 times)

Jeannine

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I need a good recipe for British Sauasges
« on: April 23, 2016, 00:52:39 »
 I am so mad at myself, I should never loan my books. I had a great charcuterie book that I have had for years which has gone walka bout. In it I had many adjusted recipes fro various sausages.

If anyone out there is making there own I would appreciate a couple of recipes, particularly for the Banger. I would only be using pork at this time.

I got a truly fantastic buy on pork recently which I got deliberately t make sausages, now I can't find the recipe.

I have read lots of recipes on the net but would like one that has been made by a real somebody.

Thank you Jeannine
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Melbourne12

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Re: I need a good recipe for British Sauasges
« Reply #1 on: May 04, 2016, 17:29:43 »
No replies yet!  We make sausages whenever we buy pork in bulk.  Bacon too!

Melbourne12's basic sausage recipe (formulated for non-sausage makers, so forgive me if I'm stating the obvious here):

10lb of pork, trimmed of bone, skin, and sinew.  We usually use about two thirds pork shoulder (pork butt) to one third pork belly.  You need enough fat.  Cut the meat into cubes suitable for the mincer and put it through on a coarse plate.

12oz rusk or dry breadcrumbs.  We find that pinhead rusk gives the best results.  You can use anything between 5% and 10% of the weight of meat. 

Salt & spice mixture.  This and how finely the meat is chopped gives the sausage its character more than anything else.  You can buy a commercial mix, but it's much more fun to mix your own.  Our English farmhouse spice mix is:

1lb salt.  No need for posh sea salt, but don't use iodised salt or table salt.  We use http://www.british-salt.co.uk/Products/PureDriedVacuum.aspx
3oz white pepper
1oz nutmeg
1oz powdered mace
1oz powdered ginger
2oz powdered coriander

Half an ounce of this mixture to every pound of meat, so 5oz to a 10lb batch.

So we mix our 10lb of minced pork, 12oz rusk, 5oz salt & spice mix, and 18oz of cold water*.  After it's all well mixed, put it back through the mincer.  We use the same coarse plate, but you can go down to a medium plate for a more finely chopped sausage.

Let the sausage meat stand for an hour or so in the fridge while you clean down the mincer, set up the sausage stuffer, and soak the casings.

We use ~24mm sheep casings for everything except haggis. 

When the sausage mix has rested, take a bit of a view as to whether it needs more water.  It has to go through the stuffer without too much pressure.  You may need to add up to 6 more ounces of water.  It very much depends on the rusk or breadcrumbs that you used, and how much moisture was in the meat originally.

Alternative spice mixes in the next posting, but I hope that helps.  Note that this recipe does not contain sage, which many people love, which we'd use if we were making Lincolnshire sausages.

* If you use less rusk, use less water.  Start with 1.5 oz of water to every oz of rusk.
« Last Edit: May 04, 2016, 17:38:18 by Melbourne12 »

Tee Gee

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Re: I need a good recipe for British Sauasges
« Reply #2 on: May 04, 2016, 17:41:04 »
I had just finished my evening meal when I read the above recipe and I was fair drooling.

May take a copy of it for the other half.

I usually buy our sausages  from the specialists at Harrogate show, beautiful but a bit pricey!

I quite like pork and black pudding, pork and raspberry,or is it strawberry either way lovely!.....as are the chilli and garlic.

Melbourne12

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Re: I need a good recipe for British Sauasges
« Reply #3 on: May 04, 2016, 18:24:35 »
So, spice mixes.

Expressed per 16oz of salt, and per 100g of salt:
Farmhouse recipe from the posting above:

                           Oz      grams
Salt                      16         100
White pepper          3           18.75
Nutmeg                  1             6.25
Mace                      1             6.25
Ginger                    1             6.25
Coriander                2           12.5


Newmarket Sausage (another typical English sausage)

                           Oz      grams
Salt                      16         100
White pepper           2          12.5
Black pepper            1           6.25
Nutmeg                   1           6.25
Dried thyme             1           6.25
Parsley                     1           6.25

You can use fresh parsley, finely chopped and added directly to the meat (not to the salt).  You can also add the zest of a lemon or two to the mixture.

Cumberland sausage


                           Oz      grams
Salt                      16         100
White pepper          2           12.5
Black pepper           2           12.5
Thyme                    1             6.25
Mace                      1             6.25
Cayenne pepper      0.5          3.125

Many people add sage to a Cumberland, but we find it a bit too dominant.  Nutmeg as well as or in place of mace is OK.

Cumberland is traditionally a high meat, coarsely ground sausage.  We stick to our rusk proportions, but you could reduce the rusk (and of course the water) for this sausage.

Lincolnshire-ish

                           Oz      grams
Salt                      16         100
White pepper          3.5        21.875
Sage                      1            6.25
Nutmeg                  1.2         7.5
Coriander               0.5          3.125

If you like sage a lot, increase the proportion

« Last Edit: May 04, 2016, 18:35:39 by Melbourne12 »

Jeannine

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Re: I need a good recipe for British Sauasges
« Reply #4 on: May 04, 2016, 20:18:49 »
Thank you so much you are a sweetie.

I found it interesting that your basic recipe had no herbs, just spices.

The various mixes gives me  a really good start, just one thing, salt, how would you rate yourself as a salt family. I cook with salt but don't want to taste salt if that makes any sense, eg I buy 50% reduced salt bacon, regular potato chips are too salty for me and most commercial sausages and deli meats are just a little but too much. If I cook a ham I have to soak it at least 24 hours before I cook it to remove some of the salt. However is there is no salt in something I find it bland, so if I know how you are I can adjust.

The very best sausages I ever had were from  a small butcher in Beverley who made them completely from scratch and he added marjoram to them which is very typical of Irish sausages, not Yorkshire ones but they were good.

Here they don't put herbs in their basic , and no filler , it has to be 100% meat, fine grind too, I find them very bland,, except for the salt.

Every year in January there is a big sale on pork hind  legs in my local supermarket, I guess legs that were not used at Christmas which is  odd as no one cooks a pork leg here anyway.. but they are always there. The legs are whole,  complete with skin and trotters. very heavy. Oh and I should say, it is the only time I see pork with skin on, it is cut off everything here, roasts, chops and bacon. So if you want crackling you are out of luck. I cut the legs down to usable pieces and each roast gets a layer of fatty skin so I get crackling. Excess I render down and get the lard and I have my own pork scratchings.  I guess the size of these legs puts most folks off as they are very big. This last year it was .88cents a pound, I think that is less than 50p.. Needless to say I bought 5. It took me all the evening and my kitchen looked like a crime scene but I managed as I usually do. It is of course all leg meat, but belly pork  I can get from the oriental butcher nearby. The trotters I pressure cook till falling apart, strain and that gives me gelatin which I use in pork pie. The hocks go into a soup that my mother made, it is a pork version of Scotch Broth so we call it Yorkshire broth. I get several pork joints, some bags of cubed meat for sweet and sour, some lovely soup bones, my lard, gelatin, soup and scratchings so all in all I get a really good buy. It just takes a lot of effort.

I will have to make a smaller batch of sausages  though as clearly I shall have to defrost meat and can't refreeze it. In other years I made sausages the day after I got the legs but this year my book was gone.

I really appreciate all the time it took you to give me such a very informative answer, it is very much appreciated. I shall start in smaller batches and test a few out.

Thank you so very much

XX Jeannine
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Melbourne12

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Re: I need a good recipe for British Sauasges
« Reply #5 on: May 04, 2016, 20:46:45 »
Glad you like it!

Re: Salt.  It varies a wee bit, depending on the proportion of herbs and spices to salt in the seasoning mix, but the sausage meat from the recipe will typically contain about 1.9% salt.  Currently commercial sausages are between 1.0% ("healthy choice") and 1.5%, so ours are more of a traditional salt content.

We regard ourselves as a "low salt" family in terms of salt used in cooking, and many of our relatives reach for the salt cellar before even tasting our food!  But foods that are meant to be salty, like bacon and sausages, we prefer to have a salty kick.

To adapt the seasoning mixes, reduce the salt from 16oz to 13.5oz to give a 1.5% salt content in the finished sausagemeat, and from 16oz to 9oz to reduce it to 1%.

Jeannine

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Re: I need a good recipe for British Sauasges
« Reply #6 on: May 05, 2016, 06:37:13 »
That sound good, thank you. I have some serious planting to do this next week then a lull so I may be grinding that week
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