Hi again Oddley
Oddley wrote:
Please excuse my notation, I do it that way for selfish reasons.
No excuses necessary. I understand exactly why you did it, and when you've got scales as accurate as that, it makes as much sense as any other way.
Oddley wrote:
If I develop a good recipe, I like to be able to recreate it exactly.
Of course you do!! I do exactly the same when developing/adapting recipes for anything. I'm meticulous in measuring jusr exactly how much I use of everything, so that I can put my mind in neutral next time!!!
In fact today I noticed that the recipe I used for making Palestine (jerusalem artichoke) soup didn't have any quantities for salt & pepper. So when I was seasoning it up, I measured the salt very precisely with measuring spoons and counted the number of grinds of black pepper. So I can say that a batch, sufficient to fill 8 1 litre jars, needs 3 teaspoons salt and 80 grinds of pepper. (The recipe calls for bacon, which also provides salt, which I why I don't use much). All that to say that I think you're absolutely right to be precise.
Oddley wrote:
Good or bad, I would value your opinion on this sausage, as I do all opinions from members of the forum.
You'll have it. I've made up the batch of 190 gms of seasoning (200 less the parsley), and ground it all together. We were going to have sausages anyway this evening, so I thought that as I had to go out to a big store to get the makings for a foie gras terrine, and a couple of other goodies, I'd buy enough pork to make a kilo of your sausages and see how it all worked out. In fact I'll be making them as patties as I don't want to fiddle about with my stuffer and get some casings just for a kilo.
Now then!!! I'm afraid I've had to make a couple of modifications. Don't have dextrose, or phosphate, so I subbed sugar for one and left the other out. BUT, because the phosphate tends to hold water, I thought it would be a good idea to reduce that. And because I tend to use rusk, I substituted that for the breadcrumbs.
This section edited for clarity So this is the mix that I'll be using as soon as I've finished writing here.
705gms pork shoulder
195 gms fat pork belly
45 gms rusk
45 gms water
28 gms spice mix
(made without parsley)1� gms chopped fresh parsley (= 1� tsp)
end of edited sectionI'll report back later thes evening what we thought of them
Oddley wrote:
I used dried parsley so I think probably using twice as much fresh might be about right. I also used dried sage I believe rubbed sage is different, here is the difference in weight from sausagemaker per teaspoon 0.6g-Ground Sage, 0.9g-Rubbed Sage. To be honest, I don't know if just dried sage, is the same as ground sage, or rubbed sage.
Yes I noticed the difference, but as I just bought "Sauge" in the local supermarket, I've no idea which it would count as, and therefore calculated on the basis of 1.3 gms per tsp Between you and me, I think the big difference is bizarre especially as I'd normally expect a ground herb to be denser than a rubbed one! As for the parsley I agree, though generally I work on the ration of 3:1 fresh to dry for most herbs.
that should be avoided at all costs, others that it is an ingredient just like rusk, but that's a debate for another thread. 
