Post by tripleh on Nov 14, 2007 20:44:49 GMT -5
Here is a tried and true recipe for good English pork sausages that my dad and I used to make when we had our butcher shop in England... and I still make. Of course we made much larger quantities... ;D I have given the ingredients for about 30lb of sausage. It is easy to up the amounts just by using the same lean to fat ratio. You can also cut back on the fat pork... as I do for sometimes... if you want a leaner version but then the sausage tends to be drier in consistency.
20lb of lean pork trimmings
10lb of fat pork trimmings... such as off the shoulder ****
About 8lb (more or less) of fine bread crumbs
About 4oz white pepper
About 6oz salt
About 2 or 3 oz of fine rubbed sage
A dash of nutmeg (maybe a 1/4 teaspoon)
A dash of mace (maybe about 1/4 teaspoon)
Mix very coarse ground lean and fat pork with the breadcrumbs. Add the spices, mix very well by hand. To make mixing in the spices a little easier, you can stir them into a SMALL amount of water first. If you have a hand stuffer, run the sausage mixture through your mincer using a finer plate. If you stuff using your grinder, run the mix through a medium plate then use your spacer and horn to stuff your hog casings. Link, hang overnight in a cool place then package and freeze. Make sure you lightly prick the casings before frying.
***** I tend to use a little "leaner" rather than "fatter" fat pork trimmings!
Also, I go a lot by smell when I add my seasonings, you get to know just how much a dash is... if you like a good sage flavor, add the larger amount etc. Normally we always use white pepper as it make a better product.
The bread crusts are saved from my bread as is any stale... not mouldy of course... bread. Make sure the crumbs are pretty fine.
Hope this works well for folks! I love my bangers!
Rose
20lb of lean pork trimmings
10lb of fat pork trimmings... such as off the shoulder ****
About 8lb (more or less) of fine bread crumbs
About 4oz white pepper
About 6oz salt
About 2 or 3 oz of fine rubbed sage
A dash of nutmeg (maybe a 1/4 teaspoon)
A dash of mace (maybe about 1/4 teaspoon)
Mix very coarse ground lean and fat pork with the breadcrumbs. Add the spices, mix very well by hand. To make mixing in the spices a little easier, you can stir them into a SMALL amount of water first. If you have a hand stuffer, run the sausage mixture through your mincer using a finer plate. If you stuff using your grinder, run the mix through a medium plate then use your spacer and horn to stuff your hog casings. Link, hang overnight in a cool place then package and freeze. Make sure you lightly prick the casings before frying.
***** I tend to use a little "leaner" rather than "fatter" fat pork trimmings!
Also, I go a lot by smell when I add my seasonings, you get to know just how much a dash is... if you like a good sage flavor, add the larger amount etc. Normally we always use white pepper as it make a better product.
The bread crusts are saved from my bread as is any stale... not mouldy of course... bread. Make sure the crumbs are pretty fine.
Hope this works well for folks! I love my bangers!
Rose
