Home made sausages....pics

haaammit

haaammit

haaammit

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I've been thinking about making my own sausages for a while, and today I thought, why not? Here's how I made 2kg of Cumberland sausage:

Take 1.4kg of pork shoulder and cube (400g for reference)



Add 200g trimmed pork belly



Chill for a while and then put an 8mm grinder plate on



Put the meat on the tray and grind




You end up with this



Meanwhile, make some rusk - start with 130g of this (table water biscuits)



and blitz until it looks like this



Make some seasoning (60% salt 13% pepper 12% cornflour and 4.5% each of nutmeg, mace and ground coriander.



Add everything into a mixing bowl, add 220g of water and mix for a few minutes until it looks like this



Now re-grind the mixture with the 5mm plate



Take your casings (natural here) and thread onto the sausage horn



Feed it through SLOWLY - try and remove as much air as possible - it's easier with two people



The long sausage



Twisted into normal sized sausages



Test cook



Delicious



2 kg of sausages made for £3.89 per kilo (£1.76 per lb for you old farts) and I know exactly what has and has not gone into them.

The sausages are not at all gritty and have a great mouth feel - my only gripe would be that the recipe I followed uses too much mace - I'll hopefully sort this out with future versions.

Here's the recipe in full (for 2kg)

4m hog casing
1.4kg Shoulder
.2kg Belly
.13kg rusk (130g of water biscuits blitzed)
.220kg water

Seasoning:

30g salt
6.8g ground black pepper
6g cornflour
2.25g nutmeg
2.25g mace
2.25g ground coriander

Cube the meat into 1" cubes then put in the freezer while you:

Blitz 130g of Carr's Table Water Biscuits - put to one side.

Make you seasoning - use the above amounts for 1.6kg of meat.

Take out the cubed meat and grind with the 8mm plate.

Mix the ground meat with the seasoning and the water until well mixed.

Add the rusk and mix some more.

Now re-grind using the 5mm plate.

Thread the sausage skin onto your sausage horn (lol)

Send the sausage mix down the horn into your casing - let it all come out in one go (don't try and twist it on the go) and try to not get air into it. Once it's all in the skins, twist into sausage shapes if you want. Put in the fridge for 12 hours to allow the flavour to 'bloom' and then cook/freeze/whatever your sausages.

Enjoy 8)
 
Very nice indeed especially for first time, I still haven't been able to get that texture, but then I've been avoiding using rusk or similar, which I think is the main issue.
 
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Glaucus said:
Very nice indeed especially for first time, I still haven't been able to get that texture, but then I've been avoiding using rip use or similar, which I think is the main issue.
Click to expand...

I was well pleased with them! I thought I'd be scraping sausage meat off the ceiling and out of my hair for days tbh!!

What's rip btw? :)
 
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It's only 6.5% rusk, but that's not just where the mouth feel comes from - it's the water content - the idea is to try and make the fats on the meat emulsify - if you don't add water then there is nothing for the fat to emulsify with! The rusk helps to bind the meat too!

That's not from experimentation though - only what I've read so far to be fair :)

The above recipe has made a very good sausage - a great base to experiment with!
 
Glaucus said:
Very nice indeed especially for first time, I still haven't been able to get that texture, but then I've been avoiding using rusk or similar, which I think is the main issue.
Click to expand...

That's the thing, I keep seeing tv chefs saying people need to buy 90%+ meat content sausages, but after extensive trials by myself, I definitely prefer those around the 70-80% range, too much meat makes the texture weird.

In fact, my go-to sausages of the normal Sainsburys Butchers Choice ones.
 
Quink said:
It's only 6.5% rusk, but that's not just where the mouth feel comes from - it's the water content - the idea is to try and make the fats on the meat emulsify - if you don't add water then there is nothing for the fat to emulsify with! The rusk helps to bind the meat too!

That's not from experimentation though - only what I've read so far to be fair :)

The above recipe has made a very good sausage - a great base to experiment with!
Click to expand...

This is really interesting to know and not something I've considered with sausage making before. You have inspired me to revisit the whole sausage party idea.... :)
 
krooton said:
That's the thing, I keep seeing tv chefs saying people need to buy 90%+ meat content sausages, but after extensive trials by myself, I definitely prefer those around the 70-80% range, too much meat makes the texture weird.

In fact, my go-to sausages of the normal Sainsburys Butchers Choice ones.
Click to expand...

Yeah I agree with this....too much meat in a sausage makes it very unsausagey......
 
They look really good! I think a meat grinder will be going on my Christmas list.

Hmm, I wonder what it would be like with some bacon thrown in?
 
They look amazing, it's something I really want to try we do have a grinder but it's a mechanical one and we have nowhere to put it (I hate people who impulse buy)
 
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