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First time sausage making.

 
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Apr 21 15 8:57 am    Post subject: First time sausage making. Reply with quote

I took a hog last month and wanted to use the trim for some sausage.

Cumberland sausage

5 lb Pork
1 1/4 tablespoon salt
2 1/2 tablespoons ground white pepper
5 Oz Rusk
2 1/2 tablespoons dried sage (optional)
2 1/2 tablespoons dried chives
2/3 teaspoon ground coriander
1 1/4 teaspoon ground nutmeg
1 3/4 teaspoons ground mace
3m to 3.5m (32mm) natural hog casings 5 lb

Lincolnshire sausage

5 lb pork
10 oz Rusk
4 tsp fine sea salt
2 tsp freshly-ground black pepper
1 1/4 tsp ground coriander
16 large fresh sage leaves (either finely-chop by hand or, ideally, put through the grinder/mincer with the meat)
2 1/2 tsp freshly-grated nutmeg (use a very fine grater)
2 1/2 tsp cornflour
10.5 fl Oz cold water

Venison sausage I

3 lbs trimmed venison, cut into 1 inch cubes
2 lbs 25% fat pork shoulder or trimmings, cubed
2 tablespoons garlic powder or granulated garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon fine ground black pepper
2 tablespoons paprika
1 teaspoon dried marjoram
1 teaspoon ground mace
1 teaspoon ground celery seed
1 teaspoon #1 cure (prague powder or Instacure)
1 cup ice water

Venison sausage II

3 lb lbs of trimmed venison
2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
1 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
1 1/2 tablespoons onion powder
1 1/2 tablespoons Accent
1/2 tablespoon garlic powder
1/2 tablespoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1/2 teaspoon sage
1/2 teaspoon crushed mustard seed
1 teaspoons cure (Prague powder or Instacure #1)
1 cups ice water

American Farm Sausage #4

4-lbs ground pork
2 2/3-lbs bacon, medium ground
2 2/3-tsp black pepper
4 1/2-tsp salt
1 1/2 tsp TDQ
1 1/3-tbsp chili powder
1/6-tsp thyme
2/3-tsp coriander
1 1/3-tsp marjoram
8 -cloves garlic, minced
1-cup cold water

6 lb venison
18 lb pork
2 2/3 bacon

I borrowed a grinder / stuffer from a friend after helping him make some sausage from the sow he took on the hunt.

Some of the Lincolnshire cooked as a spiral.



The American Farmers #4, with the patties of Lincolnshire, (larger one), and the American, (smaller one)!



Pretty good all told.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Apr 21 15 9:38 pm    Post subject: Reply with quote

My son has eaten the Lincolnshire, the American and the Cumberland, he also helped me make them, and was an invaluable asset, much easier working with an extra set of hands.

As we packed everything away, and cleaned up the stuffer to take it back to Dougs, he asked what meat was in the Cumberland and Lincolnshire, when I told him it was all Pork, he immediately asked if we could buy some butts and make some more sausage! Which in our house is a good sign that we did something right! Wink
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suckaass
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Joined: 06 Apr 2011
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PostPosted: Wed Apr 22 15 4:23 am    Post subject: Reply with quote

I'm not familiar with Lincolnshire or Cumberland sausage, although the recipes and results look pretty good.

Looks like you got your pics sized correctly too Laughing Laughing Wink
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SoEzzy
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PostPosted: Wed Apr 22 15 4:47 am    Post subject: Reply with quote

The biggest difference in the British sausages is the inclusion of "Rusk", you need it as a filler to give the correct texture to them.

Rusk recipe it took 2 days to get the Rusk to a happy dry stale state.



Some recipes use breadcrumbs, but the flavor is not correct, and the texture is slightly spongy instead of being firm. Rusk also absorbs more liquid, (water and fat content), than breadcrumbs do! Wink

I enjoyed the technical stuff and now want my own motorized grinder / stuffer!

p.s. I checked all the image sizes twice... just to make sure I didn't piss off the bear! Wink
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suckaass
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PostPosted: Wed Apr 22 15 5:29 am    Post subject: Reply with quote

Yeah, I made some bangers once and used breadcrumbs. They tasted good to me, but being a Yank, what do I know Rolling Eyes
Gonna have to try rusk next time to see how much better they are.

I made sausage for about a year with a #8 hand grinder before I bought an electric grinder. And, let me tell ya, I really appreciate my electric grinder every time I use it Very Happy
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ComradeQ
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Joined: 05 Jul 2012
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Location: Toronto, ON, Canada

PostPosted: Wed Apr 22 15 10:36 am    Post subject: Reply with quote

SoEzzy wrote:
The biggest difference in the British sausages is the inclusion of "Rusk", you need it as a filler to give the correct texture to them.

Rusk recipe it took 2 days to get the Rusk to a happy dry stale state.



Some recipes use breadcrumbs, but the flavor is not correct, and the texture is slightly spongy instead of being firm. Rusk also absorbs more liquid, (water and fat content), than breadcrumbs do! Wink

I enjoyed the technical stuff and now want my own motorized grinder / stuffer!

p.s. I checked all the image sizes twice... just to make sure I didn't piss off the bear! Wink


Great job!! My aunt lives Cumbria and the Cumberland there is amazing! I love making it myself and I have found that panko works almost as good as rusk in a pinch, it is dryer and absorbs better than regular breadcrumbs. How did the chives work in the sausage? Never seen a recipe with them but it intrigues me
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SoEzzy
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Location: SLC, UT

PostPosted: Wed Apr 22 15 11:12 am    Post subject: Reply with quote

I used Tones chives, and although a minor flavor it does add a hint to the overall blend of flavors.

The first day all the flavors were strong and individual in nature, as the sausages aged the flavors married into a wonderful combination, that was redolent with memories of Cumberland sausage I ate in Cumbria my self.

For what it took to make the Rusk, I would say it was well worth the time and effort to produce it.

The Cumberland is my second favorite batch, the Lincolnshire really took the biscuit as top sausage, all those that have tried it, gave compliments on great all round flavor.

I'm putting the two deer / pork sausages through some smoke tomorrow, and we will see how they turn out after that.
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