CALLING ALL SAUSAGE MAKERS!

R.O.S.S.I

R.O.S.S.I

R.O.S.S.I

Soldato
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16 Nov 2002
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I want to do another run of sausages in my sausage maker soon and wouldn't mind doing something a bit Christmas inspired for my next lot.

Does anyone have any good recipes or flavour combinations that you know/think will work well? I intend on giving a few rings out to mates as a bit of a Christmas pressy so want to make something that you wouldnt normally find in a supermarket.
 
As jono astra said, why not try pork, sage and cranberry (or redcurrant)?

Try Turkey sausages perhaps? Might be a bit lean.

A bit more traditional (for xmas, not sausages!) could be goose, with say blackberries, red onion and rosemary. Geese have a lot of fat as well, which helps with the sausage making.
 
If you go for a lean meat you could always substitute in some pork back fat? Assuming nobody has an issue with eating pork. I've seen people use poultry skin to add fat too, though it changes the texture and the end product actually has a different name (I can't remember what that is sorry).

The above suggestions are all great but another you could try is something lamb-based - the kind of flavours you get in a tagine are pretty close to what you're looking for and you could always up the aromatics a little as they're all appropriate for this kind of thing.
 
Some good suggestions here. Quite like the idea of some lamb based ones. I can get some good minced lamb from the butchers near me which I imagine will be nice and juicy in sausages.

Pork, sage and cranberry sounds like quite a good traditional one however i'd just be a bit worried of them tasting like "stuffing sausages".
 
I think if you make sure to not use too much sage you'll avoid that. Sage is pretty strong and can overpower everything else quite easily (which is what it tends to do in stuffing).
 
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