Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on May 17, 2012 7:48:43 GMT -6
Heres the recipe. They are very good. Credit goes to Oddley at sausagemaking.com
Gloucester Pork Sausage (Bangers)
Pork 80% vl Of meat 10 % Breadcrumbs 10 % Iced Water 1.88 % Spice Mix
Spice Mix
79.7826 % Salt 5.5449 % Black Pepper 4.4359 % Nutmeg 5.5449 % Sage 3.412 % Thyme 1.2797 % Marjoram
Usage weight 18.8 g/Kg or 1.88 %
Method
Keep all meats cold. Mince pork once through a 8 mm plate then mince again once through a 4.5mm plate. Mix Pork, water and all spices for about 2 min's in a mixer, or by hand about 5 min's, or until texture changes to slightly sticky, kneading like bread. Then add the breadcrumbs (3 day old bread crumbed in a food processor) or rusk and mix until well distributed. Stuff hogs casings. Leave in the bottom of fridge overnight to bloom. Eat within 3 days or freeze.
I've got a spreadsheet that breaks this down to weights if anyone wants a copy send me your email address.
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Post by jimz on May 19, 2012 8:41:47 GMT -6
Thanks Vindi. I like that spice mix. Ratios look good.
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