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........................ smallholding, crafts and country life ................................................... IN IRELAND .......................................................
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dolmen
Joined: 14 Dec 2006
Posts: 25
Location: N.Ireland
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wayland
Joined: 14 Dec 2006
Posts: 1171
Location: Campile. Wexford
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 Posted: Sat Dec 23, 2006 6:16 am Post subject: |
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I have started making me own sausages. All my gear is in a box somewhere. My first couple of attemps were not so good but looking forward to having another go. So recipies are most welcome. Have any of you guys seen the DVD "A pig in a Day"? A brilliant aid to the home pig keeper/butcher.
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bref
Joined: 16 Dec 2006
Posts: 136
Location: South Dublin
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| Posted: Mon Jul 02, 2007 1:18 pm Post subject: |
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| where do you get the stuffer and the casings? |
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Jack
Joined: 04 Mar 2007
Posts: 71
Location: North Otago
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| Posted: Tue Jul 03, 2007 7:04 am Post subject: |
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Gidday
This is what I was told on the sausage making forum and it is exactly what I was looking for. I couldn't agree more either cos I love meat sausages rather than flavour and perfume sausages.
Sausage Recipe Secrets Basically sausage is meat, salt and pepper. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. I have included salt, pepper, garlic, and added optional marjoram. I also added nutmeg and other spices that I liked. Well my friend’s judgement was as follows: “Great sausage but why all those perfumes?” For him it was supposed to be the classical Polish Smoked Sausage and all it needed was salt, pepper and garlic. Combining meat with salt and pepper already makes a great product providing that you will follow the basic rules of sausage making. It's that simple. Like roasting a chicken, it needs only salt, pepper, rotisserie, and it always comes out perfect. If you don’t cure your meats properly or screw up your smoking and cooking temperatures, all the spices in the world (saffron included) will not save your sausage. The rules (the secrets): 1. Fat. The meat needs about 25 - 30% fat in it. The fat is the glue that holds meat particles together and gives sausages their texture. If you don’t like that rule, forget about making a good sausage, go out and buy a tofu hot dog! 2. Salt. You need salt. The proper amount of salt in meat (tastes pleasant) is 2 – 3 %, though 1.5 –2% is a usual average acceptable level. About 3.5-5% will be the upper limit of acceptability, anything more and the product will be too salty. Almost all original sausage recipes contain 2 % of salt and if you use that figure your sausages will be great. If you want to save on salt you can not make a decent sausage, buy a tofu hot dog instead! Get the calculator and punch in some numbers. Or if you use the metric system you don’t even need the calculator: You need 2 grams of salt per 100 grams of meat. If you buy ten times more meat (1 kg) you will also need ten times more salt (20 grams). Now for the rest of your life you don’t have to worry about salt in your recipes. If you want a consistent product weigh out your salt. Estimating salt per cups or spoons can be deceiving as not all salts weigh the same per unit volume. 3. Ingredients. Pepper is less crucial. If you don’t put enough you can always use a shaker, if you put too much get a beer or give it to your Mexican neighbor and he will love you for that. Normally it is about 5 - 10 % of the salt in the recipe. You have already done the major part that’s needed to produce a good quality sausage. The rest is fine-tuning your creation. Sugar. Less crucial, normally used to offset the harshness of salt. Amount used is about 10 % of the salt used in the recipe. Sugar is normally used with salt when curing meat. Spices. Use freshly ground spices. Spices are very volatile and lose their aroma rapidly. Most sausages will include a dominant spice plus other spices and ingredients. There are some Polish blood sausages (kaszanka) that add buckwheat grouts or rice, there are English blood sausages (black pudding) that include barley, flour or oatmeal. Some great Cajun sausages like Boudin also include rice, pork, liver and a lot of onion. Most sausages are made of solid meat which is easier and faster to process, but a lot of sausages like headcheese contain different organs like tongue, heads with brains, liver, skins, and hearts. Liver of course always goes into liverwurst. There are some delicious hams where the only ingredient is salt and people say that even adding pepper distorts the natural flavor. Let's see what goes besides salt and pepper into some well known sausages that have a recognized flavor: This is only a part of the article, to see it all go to: http://www.wedlinydomowe.com/recipes/recipes.htm
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Jack
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Moonwaves
Joined: 14 Dec 2006
Posts: 80
Location: Dusseldorf
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