Recipe suggestions only

[saucisson]

The Salami recipe was:

1.5Kg Pork medium minced
400g Pork Back Fat coarse minced
40ml Red Wine
5g Coarse milled Black Pepper
7g Coarse milled Fennel seeds
30g Salt
5g Cure#2
0.5g Starter Culture
2 Crushed Garlic Cloves



The Chorizo recipe was:
1.5Kg Pork
500g Pork Back Fat
2g Fine Milled Black Pepper
2TBS La Chinata Smoked Sweet Paprika
1TBS La Chinata Smoked Hot Paprika
30g Salt
5g Cure#2
0.5 g Starter Culture
1 Crushed Garlic Clove


All mincing was done with meat and fat still partially frozen. Then all mixed together well and stuffed into casings when mixture has reached around 4-5 degrees C.



I plan to leave them for 24-48 Hours hanging in the kitchen to allow the starter culture to do it's work. I will then transfer them to the utility room (it's brick built with no windows so at this time of the year the temperature is just right) for another six weeks or so. After the first week they'll get a quick spraying over with some penicillin culture to encourage the white mould growth.

Dave: Note: the chorizo recipe originally had 1tsp citric acid added but this is now omitted due to the sausage turning out crumbly .

[johnfb]

Thread

http://forum.sausagemaking.org/viewtopic.php?t=4652


These sausages started out as hamburger on special at QFC, our local Kroger grocery store - $1.49 a lb. This is a 5 lb batch. Recipe was handed down from my late Mom, don't know where she got it.

Recipe is simplicity:

2.5 tbsp Morton Tenderquick
1 tsp ground pepper
2 tbsp mustard seeds
1 tbsp whole peppercorns
As much fresh minced garlic as you can stand!
1 cup ice cold water

I mixed it in a big stainless bowl by hand, then soaked and tied off one end of casings (wish I knew what they were, they are not natural but seem edible, at least I ate them). Should really use hog casings, but I had these on hand. Finally, I stuffed with SMI 5 lb stuffer, dried for 1 hour in SMI 20 lb smokehouse at 120 degrees F, raised temp to 165 degrees F, about 6 hours to internal temp of 155 degrees F. Showered with water.







Now, here is why I say "EASY"! You don't need a grinder, stuffer or smoker to make this sausage - it works great if you add 1/4 tsp liquid smoke, roll in to 1 lb logs, and bake in the oven at 200 degrees F until the 155 F internal temperature is achieved.

This is a VERY tasty snack sausage!

[johnfb]

Britincali's Grandad's Recipe

Thread:
http://forum.sausagemaking.org/viewtopi ... 66&start=0


Geoff Saxon's own special sausage recipe

Sausage
Belly Pork 50%VL 7lbs = 3175g
Water 3lbs =1360g (assumed weight)
Breadcrumbs 3lbs = 1360g
Seasoning Mix = 81.28g

Total Sausage = 5976.28g
Meat Content = 53%

Seasoning Mix
Salt 2.25T = 40.5g
White Pepper 3.5t = 8.4g
Mace 3t= 5.1g
Sugar 3t =12.6g
Nutmeg 1.5t = 3.3g
Allspice 1t = 1.9g
Cinnamon 1t = 2.6g
Ginger 0.75t = 1.35g
Cayenne Pepper 0.75t = 1.35g
Coriander seed (leaf?) 0.5t = 0.9g
Chilli Powder 0.25t = 0.45g
Sage 1.75t = 1.225g
Thyme 1t = 1g
Marjoram 1t = 0.6g

Total Seasoning mix = 81.28g

[johnfb]

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4678



1 pound diced lean pork butt
2 TABLESPOON dry white wine
1/2 teaspoon minced garlic
1 1/2 teasoon kosher salt
1/2 teaspoon pink salt
335 grams diced pork back fat
280 grams crushed ice
1 1/2 teaspoon white pepper
1 teasppon ground mace
1 teaspoon toasted ground corriander
1/4 teaspoon ground bay leaf
1/2 teaspoon grated nutmeg
1 TABLESPOON milk powder
1/2 cup finely diced pork back fat blanched for
1 min drained and cool
1/2 cup blanched peeled pistachio

method
1 combine pork butt,w wine, garlic, salt & pink salt. grind through a small die into a bowl set then refrigerate. grind th back fat the same way but keep seperarte
2 place ground meat , crushed ice ,pepp4er,mace, coriander, bay leaf and nutmeg in the food processer and process untill the mix reaches 40 degreess f or 4 degrees c about 5 minsadd the ground fat and keep processing untill 45 degrees f or7 degreese c add the milk powder and continue to process untill 58 degrees f or 14 degrees c ( if it looks like it is going to break you can be a little lower)
3 place mix in in a bowl on ice fold inthe blanched fat and pistachios test mix in simmering water for seasoning etc
4 stuff in cassing ( i started with small hog cassings but know i do it in beef middle)
5 poach sausage in 170 degrees f or 76 degrees c water to an internaltemp 150 f or 65 c then shock in ice bath
6 it is then ready to eat but i like to hang for a week and just stare at my handy work
this is a great technique very easy and when you have all the ingrdiants together is very quick
good luck

[johnfb]

Polish Smoked Garlic Sausage by Bantu


Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4681




Proportion for 1 KG.
Take 1 kg of pork shoulder, cut to pieces and cure for 36 hours with
18 grams of salt + 2 grams saltpetre, or 20 grams curing salt mixture.
Mince using plate with 8 mm holes. Add spices, Note: this is enough for 5kg sausage:
black pepper 6 gr
crushed mustard seeds 2,5 gr
crushed coliander seeds 2,5 gr
majoram 2,5 gr
sugar 7,5 gr
garlic 5-10 gr
very cold water small cup or more.
Mix very well.
Use colagen casings 28mm.
Make sausages 25 cm long, twin in pairs.
Smoke temp 30-40 C for 3 hours. Cherry or apple wood. Can be oak.
After smoking put sausages into water and simmer at temperature 74-85 C for 20-25 mins.
Hang in cold place to rest for 3-4 hours.
Finger licking!
You can eat it cold, boiled, grilled or fried!
But we love to eat them cold sliced on Polish rye bread.

[britincali]

Britincali's Grandad's Recipe

Thread:
http://forum.sausagemaking.org/viewtopi ... 66&start=0


Geoff Saxon's own special sausage recipe

Sausage
Belly Pork 50%VL 7lbs = 3175g
Water 3lbs =1360g (assumed weight)
Breadcrumbs 3lbs = 1360g
Seasoning Mix = 81.28g

Total Sausage = 5976.28g
Meat Content = 53%

Seasoning Mix
Salt 2.25T = 40.5g
White Pepper 3.5t = 8.4g
Mace 3t= 5.1g
Sugar 3t =12.6g
Nutmeg 1.5t = 3.3g
Allspice 1t = 1.9g
Cinnamon 1t = 2.6g
Ginger 0.75t = 1.35g
Cayenne Pepper 0.75t = 1.35g
Coriander seed (leaf?) 0.5t = 0.9g
Chilli Powder 0.25t = 0.45g
Sage 1.75t = 1.225g
Thyme 1t = 1g
Marjoram 1t = 0.6g

Total Seasoning mix = 81.28g

I did 5lbs of this one last night, it definatly needed more salt after frying up a tester.

I screwed it up a bit as somehow I added to much bread.

The taste was great, with a tiny chilli kick at the end.

My next batch will be better and Ill try to figure the salt in grams (I just threw more on until it tasted right)

[wheels]

An additional 35gm - 45gm of salt should give between 1.25% and 1.4% salt in total.

Phil

[johnfb]

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4772




I have for a time been making venison sausages, I know some have asked in the past, here is mine.

1KG Venison
590g Pork Shoulder
51g Pork Seasoning
227g Rusk
400g Water

1. I mince the meat through a medium plate.
2. Add pork seasoning to the rusk and mix.
3. Add the dry mix to the meat and mix thoroughly.
4. Add the water to this and mix again, leave to the side for the rusk to soak up the water.

Fill the skins and enjoy.

By the way, a butcher friend of mine enjoys these.

[rocky]

Sicilian Sausage

10 lbs. ground Pork Butt 60% fat
(We use 5# pork butt and 5# pork fat-50/50)

3 tablespoons Sea Salt or Kosher Salt
(We use regular salt in the same amount)

2 tablespoons fresh Black Pepper, coarsely ground

4 cloves Garlic finely minced
(We use 4 tablespoons garlic powder)

5 teaspoons Fennel seed

2 teaspoons Anise seed

1 tablespoon crushed Red Pepper

2 tablespoons finely chopped Sweet Basil

2 tablespoons Corn Sugar

2 teaspoon Citric Acid

½ teaspoons Coriander, ground

2 cups Water for mixing

We use a meat mixer to mix very well.
Then stuff in casings, freeze and pan fry when used.

[johnfb]

Daniels Herb Sausage by djrpowell

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4846

1.6kg Shoulder skin on
0.8kg Belly skin on

Cut off skin and boil in water till tender. Mince on finest setting and add to mix.

2.5 tsp sea salt crushed
2.5 tsp black pepper
3 tsp dried sage
1 tsp grated nutmeg
0.5 tsp mace
1 tsp oregano
200ml cold water
squirt tom puree
0.5 tsp celary salt
4oz fresh white breadcrumbs

Mince the belly on medium
Mince the shoulder on large

Then mince all together on medium for a final time to get a mixed texture.

[johnfb]

Thread:
http://forum.sausagemaking.org/viewtopic.php?p=39336


My own recipe, just got done stuffing a bunch, here is the recipe. I just fried some, it's delicious!

4 lbs pork butts
.5 lb fat (about 2100g combined)
37g salt
2 tbsp fresh rosemary
2 cloves garlic(minced)
1 tbsp fresh ground black pepper
2 tsp ground coriander
2 tsp red pepper flakes
1/2 cup ice water

[wabrown2]

* 2-1/2 pounds fatty ground beef
* 2-1/2 pounds ground venison
* 3 tablespoons Morton's Quick Tender Cure
* 1 tablespoon mustard seeds
* 1 teaspoon garlic powder
* 1 teaspoon liquid smoke
* 3 tablespoons coarse ground black pepper

Bake for six hours at 175F, or until the internal temperature of the summer sausage reaches 155F.

[johnfb]

No boil haggis by Midge

Thread:
http://forum.sausagemaking.org/viewtopi ... 1099#41099



I have done this a few times and thought I would share it. The quantities are variable according to what offal I can get. I have made it a few times and the last Burn's night there was nearly a fight in the pub to get the last one I had made.

8oz pin oatmeal
half finely chopped onion
5oz lamb suet grated
1lb liver, kidney, heart- whatever offal - precooked (I pressure cooked and saved the stock)
A good lamb stock made from any lamb bones you have.
Blade of Mace
Good amount of white pepper (about a teaspoon)
Moderate amount of Black pepper (about half teaspoon)
Salt to own taste about half teaspoon

Dry toast the oatmeal in batches until pale brown and chuck it into about a 2 pints of high class stock to soak over night.
fry onion in some lamb fat until transluscent - don't brown
Cook soaking oatmeal in Microwave for 10 mins on med/high
Melt lamb fat
Add Fat and onions to oatmeal and cook for 10 mins in microwave
Mince offal
Add offal and seasoning to mix - taste and adjust seasoning.
Stuff into casings - I had only one Ox bung so used Ox runners.

When you are ready to eat them wrap in tin foil and heat in oven 180C for 30 mins.
Serve with tatties and neeps with load of butter.

[johnfb]

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=5012




Pepperetts


3 Lbs. Pork fat
12 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 Tbs. special meat binder(Butcher Packer)
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 18mm collagen casings. Link into 10 � lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..


I use 18 mm red collagen casings and I use sugar maple to smoke them.

[johnfb]

Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4981



Tomato sausage

500g minced beef
500g minced pork
100g rusk
100gram water
3xpackets tomato cup a soup
1x tube of tomato puree
1tbsp black pepper
1tbsp salt
½ tsp basil
1tsp sugar

Now mix the whole lot together…..

This is a simple method but requires a good mixing, the longer its mixed the better it binds together, as tomato sausage is known for its (usually) unavoidable crumbly texture after cooking, I found that if I mixed well by hand then put small batches in my kenwood blender then re mixed batches back in my large bowl,it made it very smooth(or it can even be minced a few times with the finest hole plate you can get), and after cooking and cutting length ways it stayed together pretty good, as I said this is a quick method (as im lazy) and im sure that if traditional methods are used it should turn out exactly the same.

Stuff into your preferred casings

Hope it work as well for you as it did for me