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Sausage Recipes
Tue 8-Nov-11
6:03 pm
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Tristar
Bolton

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Well, I went and gone and done it, I took the plunge and bought the AWT meat grinder and Sausage Stuffer, I was quite pleased got it for £48 new, £99 in Argos.

So now I have it what should I do with it? does any one have foolproof sausage recipes or know where I can find some?

Again any help would be gratefully received

 

Keith

Tue 8-Nov-11
7:41 pm
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JoannaS
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The Sausage book by Paul Peacock. I don't have this book but I do have his Cheese book, and his Smoking and Curing book and they are both fairly simple and straightforward and so I am guessing his sausage book will probably be the same.cheers

Tue 8-Nov-11
8:29 pm
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Xahha
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I used to make sausages in the course of my work in the early 1990's but sadly don't have any recipes here- I had fun with natural casings though, you have to wash them before use as they are preserved in salt. One end goes over the tap whilst the rest unfurls in the sink like a hosepipe - quite funny to watch.

There are many online recipes and there are some u-tube videos- as part of a final talk before retirement I used one of the videos to illustrate what I used to do. There was a video by a guy who gave many interesting recipes for all sorts of meat sausage types- remember that UK sausages traditionally have rusk as part of the recipe- stems from the war years.

 

Martin

 Are we having fun yet? I am!

Wed 9-Nov-11
5:58 pm
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Tristar
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Thanks Joanna and Martin

Wed 9-Nov-11
6:41 pm
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JoannaS
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I make sausage patties more than sausages as it saves on casings and we tend to either use them for sausage sandwiches - hence the pattie shape - or break them up for sausage casserole type things.

I use milk powder in my sausages at the moment but purely because it is the most convenient. I would give you the recipe but I can't remember where it has got put doh

Fri 17-Feb-12
7:15 pm
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Tristar
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Well I made my first batch of sausages, well actually it turned out to be my second batch, pork and black pudding turned out great, tasted super, but I got the wrong casing for my stuffer tried for ages to get it on tried water oil, I nearly tried KY all to no avail. So the mix is going to spoil, nope, Pauline suggests we make that mix into a terrine so she layered a loaf tin with streaky bacon and put the mix in wrapped over the bacon and into a moderate Aga, took it out let it cool in the tin, then pressed it with 5 tins of baked beans, and the result was brilliant.

So I sent of for a smaller nozzle from Weshenfelders https://www.weschenfelder.co.uk  got the right size nozzle it worked perfectly. Try again, this time I tried Chicken and leek, I used a kg of chicken breast, 100g of breadcrumbs, and 100g of finely chopped leeks  ( out of the garden), mixed the ingredients with seasoning and water packed in the casings. turned out OK, think I will have to adjust the recipe, the finished product even though very tasty seemed to meaty i_am_hungry

Gonna try again this weekend using chicken thighs which are hopefully a bit more fatty.

As always any advice will be most welcome.

Lots of thanks go to the guys at Weschenfelders who dispatched the same day and was received the following day.

Fri 17-Feb-12
7:18 pm
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Tristar
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JoannaS, thanks for the tip I bought Paul Peacocks book which has been invaluable, and by coincidence Paul Peacock is giving a talk at our Horticultural society later this year so looking forward to meeting him.

 

Keith

Fri 17-Feb-12
7:19 pm
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Toffeeapple
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Well done, it sounds as though you are enjoying the experimentation.  Keep us posted won't you?

I'll try that again!

Fri 17-Feb-12
7:32 pm
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JoannaS
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Tristar said:

JoannaS, thanks for the tip I bought Paul Peacocks book which has been invaluable, and by coincidence Paul Peacock is giving a talk at our Horticultural society later this year so looking forward to meeting him.

 

Keith

Glad you found his book helpful, I have a few of his. All of them are quite simple and easy to follow I find. He also is a nice chap, he runs the shop near to my Mum and Dad's jewellery shop (or is that ex-shop? they are supposed to have retired from it by now doh)

Sat 18-Feb-12
12:23 pm
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Xahha
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Could try more soaked breadcrumbs to be less meaty as  100g in over a kilo is a smallish amount with less fatty meats. The best tasting sausages in my past experience were made with fattier meats, just because they gave more flavour. Ones made with lean meats had a great texture, but were fairly bland. Glad you are enjoying the experimenting though. that's how you learn what works and what doesn't.

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