This chorizo can be easily modified to use chiles that are available and just ancho and arbol (for heat) would make a decent product. Using several chile types will create a greater depth of flavor and in particular, a smokiness can be added. In many areas of the US, dried Mexican chiles can be had for low prices.
Continue reading Mexican Chorizo AromaticoPhil has graciously allowed me to post some of my recipes on his wonderful site. This is the first sausage recipe that I designed from the ground up. I wanted it to taste like chicken, only better. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home.
I’ve been looking for a good recipe for chicken sausage and back in October, I made one that was devised by a friend and was flavoured with thyme, lemon and garlic having been inspired by Chef Thomas Keller’s famous recipe for chicken brine. I was so confident that it would be great that I even posted a ‘coming soon’ photo. After all, what’s not to like? They’re a classic combination. Well, somewhat embarrassingly, the family didn’t like it.
So, it was back to the drawing board. I had a play around with a couple of mixes using herbs and finally settled on making a chicken sausage with spring onion/scallion. I’ve been busy with other things so it’s taken until now to get the recipe to a stage where I feel it’s fit to share.
Continue reading Chicken & Spring Onion SausageI love a sausage roll but blimey, you kiss a few frogs before you find a prince! Too many are absolutely dire; the sausage meat is like meat paste and what is it with that pastry that’s neither short nor puff and is similar in texture to cardboard? I guess people tolerate it because they’re relatively cheap and they’re convenient.
As sausagemeat can be made without any fancy equipment they’re a great project for making at home. I would normally mince the pork myself to make these but to illustrate my point I’m using bought pork mince for these. You could get this from your butcher, or as in this case, the local supermarket. If it’s from your butcher ask for 80/20 visible lean. From the supermarket, buy the 20% fat pork mince, not the 5% fat one.
I assembled what I needed for the sausagemeat, most of the spices in the spice dabba won’t be used on this occasion but they do add a bit of colour to the photo!
The ingredients for each kilogram of pork mince are:
280gm Water
180gm Rusk
22gm Cornflour
18gm Salt
4gm Ground white pepper
2gm Ground black pepper
1.5gm Ground nutmeg
1.5gm Ground ginger
1.5gm Ground coriander
0.5gm Ground mace
3gm Rubbed sage
To make things easier, there is a calculator at the end of this post.
Continue reading Sausagemeat (Bulk Sausage) For RollsOriginally posted in 2009:
Some time back I posted about an Irish White Pudding recipe that I developed in collaboration with my forum mate John.
Now, I have to admit, I can take or leave these Irish delicacies but I believe that this recipe is as close to the commercial ones as we can get. That is, the ones that I was sent, which are made by Breeo Foods of Dublin and sold under the ‘Shaws’ brand name. They’re the ones on the left in this picture:
The final recipe stood up to the ‘John’s mother-in-law’ test and passed with flying colours.
Continue reading Irish White Pudding
I’ve been making this sausage for while now. It first came to my attention when a recipe was posted on the sausage-making forum by member Wittdog. His was an amended version of one in a book by Rytek Kutas.
Continue reading Smoked Polish Style Sausage
I don’t write much about fresh sausage, mainly because we generally stick to the two recipes I’ve already put online: my Thurlaston sausage and Lincolnshire sausage. However, I thought I’d do something different for a change and chose to make Pork and Apple sausages.
Now I’ve tried these before and wasn’t happy with the results, so I trawled the web to see what I could plagiarise from other people! The results received rave reviews from the family, so here’s my recipe, with thanks to Welsh Wizard and Parson Snows from the now-defunct sausagemaking.org forum, on whose recipes it’s loosely based:
Continue reading Pork and Apple SausageIt’s great to get back to doing some real sausage making. We’re fast running out of ham, bacon and sausage from my last mammoth session, so it’s time to clear all the frozen meat out of the freezer to make way for the next lot.
Given that the meat’s been frozen, it shouldn’t then be refrozen unless it’s been cooked – making fresh sausage is, therefore, a no, no. I was going to make hot dogs but the weather looked a bit iffy and I’m very much a fair-weather smoker, so that left a choice of the many and various other cooked sausages/luncheon meats.
Continue reading Mortadella with PistachiosWhen I started making my latest batch of ASDA clone chorizo it was my intention to photograph everything and create a sort of mini-tutorial. Needless to say when I got involved with making them I forgot to take most of the photos!
I started off with a big chunk of pork collar, also known as shoulder spare rib (US-Boston Butt), and cut it into strips. If you have a small mincer/grinder, you will have to cut it smaller. I prefer strips to chunks, as the screw in the mincer pulls them through with very little need to use the pusher.
The meat with plenty of fat attached was cooled right down and then minced through an 8mm mincer plate.
Continue reading Chorizo
When I came across a sausage called the “Far-Famed Cambridge Sausage” in a 1938 ‘Handy Guide for Pork Butchers’, I couldn’t resist making it? But what type of sausage was it?
I’m guessing that it was far better known in those days: I’d only ever heard of it in passing. A quick online search told me that the best know brand was Palethorpe’s ‘Royal Cambridge sausages’, though they were made in Shropshire, and that there were 2,500lbs of them were aboard the Titanic when she sailed on her maiden voyage!
Continue reading Far-Famed Cambridge Sausage
