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Posted: Wed Jan 21, 2009 12:53 pm Post subject: Top sausage recipe!!
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Sausage Recipe
Base Mix:
VENISON - 10kg
COOKING BACON - 6kg
SUGAR - 3 hpd tbsp
SAGE - 2 hpd tbsp
BLACK PEPPER - 1 lvl tbsp
GARLIC GRANULES - 1 lvl tbsp
NUTMEG - 1 lvl tbsp
RUSK - 1kg (Plus equivalent Volume of water, normally 2 ltr)
(Salt is not required if using bacon instead of pure pork fat.)
For CHILLI - 1 hpd tspn chilli powder per 2.5kg OF MIX.
Method:
Chop all meat & bacon into smallish pieces that will fit into the mincer and chill.
Add remaining herbs and spices to dry rusk and mix thoroughly. Add water, lightly mix and chill.
Add rusk and spices to meat chunks and mix roughly. (The mincer does the rest!)
Put mix through a coarse mincer disc (I use 8mm) and mix again by hand if required. Chill mix prior to stuffing skins. A small amount of cold water can be added and mixture kneaded prior to stuffing if it is too stiff but this shouldn’t be necessary.
Stuff mixture into 32/34 mm natural Hog casings which should be rehydrated and flushed through thoroughly.
This should produce about 20kg (40lb) of sausages.
The base mix alone makes a lovely plain sausage with a hint of garlic/herb.
The cooking bacon you can get from supermarket in vacuum packs. Look for the orange ones as they normally have a bit of smoked in which adds to the final flavour too! Keep the label for traceability purposes if intending to sell and don't forget to declare the tax!
--------------------------------------------------------------------------------
Sausage Recipe
Base Mix:
VENISON - 10kg
COOKING BACON - 6kg
SUGAR - 3 hpd tbsp
SAGE - 2 hpd tbsp
BLACK PEPPER - 1 lvl tbsp
GARLIC GRANULES - 1 lvl tbsp
NUTMEG - 1 lvl tbsp
RUSK - 1kg (Plus equivalent Volume of water, normally 2 ltr)
(Salt is not required if using bacon instead of pure pork fat.)
For CHILLI - 1 hpd tspn chilli powder per 2.5kg OF MIX.
Method:
Chop all meat & bacon into smallish pieces that will fit into the mincer and chill.
Add remaining herbs and spices to dry rusk and mix thoroughly. Add water, lightly mix and chill.
Add rusk and spices to meat chunks and mix roughly. (The mincer does the rest!)
Put mix through a coarse mincer disc (I use 8mm) and mix again by hand if required. Chill mix prior to stuffing skins. A small amount of cold water can be added and mixture kneaded prior to stuffing if it is too stiff but this shouldn’t be necessary.
Stuff mixture into 32/34 mm natural Hog casings which should be rehydrated and flushed through thoroughly.
This should produce about 20kg (40lb) of sausages.
The base mix alone makes a lovely plain sausage with a hint of garlic/herb.
The cooking bacon you can get from supermarket in vacuum packs. Look for the orange ones as they normally have a bit of smoked in which adds to the final flavour too! Keep the label for traceability purposes if intending to sell and don't forget to declare the tax!
