Category Archives: Sausage Calculator

Sausagemeat For Rolls

I 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.

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Irish White Pudding

Originally posted in 2009:

Some time back I posted about my trials of 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.

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Mortadella with Pistachios

It’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.

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Chorizo

When 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, and cut it into strips. If you have a small mincer 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.

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Far-Famed Cambridge Sausage

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!

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The Not Lincolnshire Sausage

This sausage formulation was posted on the sausagemaking.org forum. It has had a slight alteration by me. It was been developed from a recipe that I believe was originally supplied by the butcher Phil Groth to forum member Parson Snows with some adaption by another forum member, Oddley.

I have since been informed that the only herbs and spices in a ‘true’ Lincolnshire sausage are sage, salt, and pepper. This was supported by The Lincolnshire Sausage Association’s application for EU PGI status. So, this recipe is ‘technically’ not a true Lincolnshire; it is, however, a great recipe and a Lincolnshire sausage in spirit.

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