01-23-2002, 12:10 PM
We've just had a pig butchered,& I've got quite a few pounds of ground pork. Has anybody got a recipe for English tasting sausage, like what spices to use etc? Andrew maybe!!!
Janet
Janet
01-23-2002, 12:10 PM
01-23-2002, 01:07 PM
No but where do I get skins on a sausage nozzle from?
Come on Andrew . . . . . . . .
Come on Andrew . . . . . . . .
01-23-2002, 01:42 PM
What do you need to know?
Are you going to make them and store/freeze them?
In which case you're most likely gonna need to get your hands on some nitrates (salt peter).
Sausage making is quite easy, *but*, cleaniness and hygene are paramount.
To answer MM's question, you can use a hand stuffer, which is essentially a wide mouth funnel that you place the (pre-soaked) skin over (pig gut). As you're up in SFO (MM), there's a good chance that Andronico's will have the right gear to do this, as well as sell the casings. I think there's an Andronico's off of 19th avenue, as well as one down in Stanford/Palo Alto
The most common spices used in an English sausage is simply sage, pepper salt.. Although in UK sausages (large commercial brands) a filler is normally used, typically bread crumbs.
My favourite sausage to make is Andouille, followed by a traditional Italian sausage (with no, or very few, fennel seeds)
To be honest, as you have so much pork I would suggest maybe getting your hands on a book written by Bruce Aidell (he of the sausage company in SFO) as he covers many different types of ethnic sausages froma all round the globe.
Also remeber, you really don't need the skins to make a true sausage, simply make the mix (cook a small piece to check seasonings) and then either with wet hands roll the meat into a sausage shape, wrap each in parchment paper and then freeze.
They can then be thrawed slowly in the fridge, and cooked over a very low heat in a non stick pan until cooked through. I like to take about 40 minutes to cook 4 sausages very slowly...Slow cooked sausages taste wonderful. Just before removing from the pan, sprinkle about a tablespoon of red wine vinegar into the skillet to loosen the fond and then serve...mmmmm
Are you going to make them and store/freeze them?
In which case you're most likely gonna need to get your hands on some nitrates (salt peter).
Sausage making is quite easy, *but*, cleaniness and hygene are paramount.
To answer MM's question, you can use a hand stuffer, which is essentially a wide mouth funnel that you place the (pre-soaked) skin over (pig gut). As you're up in SFO (MM), there's a good chance that Andronico's will have the right gear to do this, as well as sell the casings. I think there's an Andronico's off of 19th avenue, as well as one down in Stanford/Palo Alto
The most common spices used in an English sausage is simply sage, pepper salt.. Although in UK sausages (large commercial brands) a filler is normally used, typically bread crumbs.
My favourite sausage to make is Andouille, followed by a traditional Italian sausage (with no, or very few, fennel seeds)
To be honest, as you have so much pork I would suggest maybe getting your hands on a book written by Bruce Aidell (he of the sausage company in SFO) as he covers many different types of ethnic sausages froma all round the globe.
Also remeber, you really don't need the skins to make a true sausage, simply make the mix (cook a small piece to check seasonings) and then either with wet hands roll the meat into a sausage shape, wrap each in parchment paper and then freeze.
They can then be thrawed slowly in the fridge, and cooked over a very low heat in a non stick pan until cooked through. I like to take about 40 minutes to cook 4 sausages very slowly...Slow cooked sausages taste wonderful. Just before removing from the pan, sprinkle about a tablespoon of red wine vinegar into the skillet to loosen the fond and then serve...mmmmm
01-23-2002, 03:03 PM
We pick the meat up already packaged & frozen so no its not to make in bulk or refreeze. The ground pork comes in 1-lb packages, so I would only be making a pound of sausage at a time.
We got the butcher to make some sausage for us last time & asked for it to be mild. All I can say is he must have slipped with cloves, it was revolting. The barn cats ended up fat & happy!
Janet
We got the butcher to make some sausage for us last time & asked for it to be mild. All I can say is he must have slipped with cloves, it was revolting. The barn cats ended up fat & happy!
Janet
01-24-2002, 06:55 AM
A quick sausage pattie recipe
1#.Ground pork
1tsp spoon dried sage
1tsp garlic powder
1tsp onion powder
1Tble spoon Worcester sauce
1tsp balsamic vinegar
2Tble spoons chopped whole wheat bread
Salt/ground black pepper to taste.
Puree the whole lot in a food proccesor,shape and slow cook a la maczippy.
Captmar
1#.Ground pork
1tsp spoon dried sage
1tsp garlic powder
1tsp onion powder
1Tble spoon Worcester sauce
1tsp balsamic vinegar
2Tble spoons chopped whole wheat bread
Salt/ground black pepper to taste.
Puree the whole lot in a food proccesor,shape and slow cook a la maczippy.
Captmar
01-24-2002, 11:34 AM
Now they sound English & easy to make. Thank Captmar.
Janet
Janet
01-24-2002, 11:39 AM
Thanx you guys
Ju
Ju