TOPIC:

Who doesn't like sausages and beer?


The following is a guideline for a basic recipe:

75% Pork
7.5% Rusk
15% Water
2.5% Seasoning

The pork should have a fat content of somewhere between 20-30%. Pork belly or pork shoulder is usually ideal for this.
The rusk is optional, as some people like to make an all-meat sausage. The rusk soaks up the fat when cooking, for a more succulent sausage. Stale breadcrumbs are a simple substitute.
The water should be ice cold, as should the meat for ease of handling when mincing and stuffing
There are plenty of recipes for seasoning. You can also buy seasoning packs to take the guesswork out of it.
You will also need casings, although the sausage mix can be made up and rolled, or made into burgers. The most common natural casings are sheep and hog, with sheep being thinner and smaller in diameter therefore more suited to a breakfast style sausage.
After that all you need is a mincer and a stuffer. I have a small manual one that does both, but you can go very high tech. if you like.


The first batch I made the local butcher mixed lean pork tornado with pork fat to give me spot on 25% fat. He also minced it for me.
This time round I bought my pork from Tesco who, conveniently label the fat content. It was a little under 17%, so I trimmed the fat from a couple of pork chops to increase the fat content. This was chopped into 1 inch cubes, sprinkled with the seasoning, chilled then minced.
This was mixed with the iced water, then the rusk was gradually added and the whole thing well mixed.
While this was being chilled again the casing was loaded onto the mincer in preparation for the stuffing. The sausages were stuffed, and linked off. I made about 3Kgs, so the freezer is well stocked for the coming months.
All the bits and pieces can be ordered here[/url:zce0mzu5]


[img:zce0mzu5]http://i121.photobucket.com/albums/o238/noby_74/Sausage/DSC02974.jpg[/img:zce0mzu5]
The raw ingredients: seasoned, minced pork, rusk and water.

[img:zce0mzu5]http://i121.photobucket.com/albums/o238/noby_74/Sausage/DSC02976.jpg[/img:zce0mzu5]
Mincer loaded with casing, ready for stuffing.

[img:zce0mzu5]http://i121.photobucket.com/albums/o238/noby_74/Sausage/DSC02977.jpg[/img:zce0mzu5]
Sausages!

It looks beau-ti-ful !
10 secondes after reading the recipe I was looking for a mincer on eBay. Can you use the same intrument to crush grains ?

And about the casings : can you keep them frozen for a while, or do you need to make the 40 meters of sausages at once ?

Thanks for your "one simple yet delicious recipe a week", noby.

And I think I got all the vocabulary this time <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

[EDIT] Was too excited to read the complete description : "they will be fine for at least 3-4 months". :-9 33cm of sausages per day !

Yum, bangers !! but where's the garlic and mushrooms in your recipe or even better garlic, mushroom and leek. You can cut down on the seasonings and the leek will add a little sweet sharpness while the garlic does its thing. Mushroom is for texture really. Gravy and potatoes (mash if you're posh) to serve and a nice light ale or tasty larger with milk for the kids. Peace, quiet and full bellies afterwards, heaven.

Absolutely, Mike. Kept it simple for a first post, but I made some nice herb and red wine ones before Christmas. In hog casings too, so a lot fatter too.

eeelpoulpo, sadly no, it won't crush grains *I don't think*. Not without modification anyway. The casings will keep in brine or salt in the fridge.

The rusk, I should add is just dried yeastless breadcrumbs. You can make your own, but it was as handy to pick up a pack with the order.

Of course, I forgot to take a photo of the finished articles. I'll have to fry some up over the weekend.

Thoses bangers look tasty. We really know how to look after oursleves on the forum when it comes to things gastrnomic, what with our combined brewing, baking, cheesmaking and savoury dish skills.

Oh, it'll have to be sausages and mash tonight.