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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. |
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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. | |
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Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?
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| Quote knockersbumpMKII="knockersbumpMKII"Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?'"
Yes bud, have tried 3 or 4 times and posted each result in this thread. Really happy with the latest effort, think I am getting somewhere. Still over filling the casings (using natural hog gut) - forgot to allow for them to expand when blooming so they are bursting when cutting but the flavour (despite being a touch peppery for my taste) is almost where I want it to be and once I stop them busting the succulence will be just right.
Made various mistakes the first few times, not keeping the meat cold enough, under mixing being the main ones, but feel like I have got somewhere now.
I make sausage meat balls (just rolling in flour and baking in the oven) and will try making like a lorne sausage - thanks. |
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| Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger  |
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Quote knockersbumpMKII="knockersbumpMKII"Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger
'"
Get registered on this forum, a few small holders offering half/whole pigs for sale (among other surplus meats and veg) - butchered and packed. Seem a pretty helpful bunch of people too, prices for a side of pork seem to range from £90-£130 ish, and most will be outdoor reared and well looked after. I have even had an invite to see the porker before it goes to meat his maker. Need to know what breed to go for next!
www.accidentalsmallholder.net/fo ... board=18.0 |
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Quote knockersbumpMKII="knockersbumpMKII"Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger
'"
Get registered on this forum, a few small holders offering half/whole pigs for sale (among other surplus meats and veg) - butchered and packed. Seem a pretty helpful bunch of people too, prices for a side of pork seem to range from £90-£130 ish, and most will be outdoor reared and well looked after. I have even had an invite to see the porker before it goes to meat his maker. Need to know what breed to go for next!
www.accidentalsmallholder.net/fo ... board=18.0 | |
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Made a load of butter on Monday. Morrisons had a stack of double cream they were getting shut of at £0.19p per 600ml tub. I bought four and discovered that less than 10 minutes in a food processor results in about 350 grammes of butter and 200ml of buttermilk. I made one lot unsalted, two salted (using course sea salt crystals) and one garlic & herb.
I'd tried it in the past using single cream but double cream makes it all so much easier and the result is far better than the usual crap from the supermarket.
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Picked up the side of pork last week, already making our way through it. Made a load of sausages and sausage meat with the trim and some of the shoulder, and had the remainder of the bone in shoulder slow roasted over Saturday night ready for Sunday dinner. The extra fat compared to even farm shop pork is huge, so much so that I am going to have to start removing some of it before cooking. The meat itself though is fantastic, we had almost no shrinkage in the slow roast shoulder compared to when I have done it before.
For £110 we got:
4 x medium leg joints
1 x huge shoulder joint
1 x small shoulder joint
1 x hock
8 x thick chops
1 x loin joint
1 x full belly
2 x trotters
small amount of ribs
bag of diced pork
bag of trim
Decided against the any of the offal.
The bacon is dry curing at the moment, the belly should be ready to come out of the salt today for drying and the back should be cured over the weekend hopefully. Think I will need to trim the rind and at least some of the fat off before cooking.
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| Quote cod'ead="cod'ead"I'd tried it in the past using single cream but double cream makes it all so much easier and the result is far better than the usual crap from the supermarket.'"
I found mine went off quickly, I don't think I got all the butter milk out of it. |
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| Quote Musky="Musky"Think I will need to trim the rind and at least some of the fat off before cooking.'"
Don't forget to render the fat down, that stuff is like gold  |
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| Quote Big Graeme="Big Graeme"Don't forget to render the fat down, that stuff is like gold
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First one out of the cure is the belly, rinsed it and hung it in the garage in muslin last night. Reckon it will be good to go on Sunday. Back should be ready for hanging Sunday.
How do you render fat and what do you use it for? Got a huge jug full of jelly and fat from the shoulder joint that I am going to probably use for stock and maybe make some mucky fat and give the rest to the dog.
Got some trotters that I dont really know what to do with too. |
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Put the fat and skin on a tray in the oven on a medium heat, the fat will render out.
Bacon fat can be used for cooking, if I've got any it makes a great replacement for butter in a risotto , ordinary pork fat can be used to roast veggies or anywhere you would use lard.
This may be good reading www.homegrown.org/forum/topics/b ... le-pig-101 |
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Put the fat and skin on a tray in the oven on a medium heat, the fat will render out.
Bacon fat can be used for cooking, if I've got any it makes a great replacement for butter in a risotto , ordinary pork fat can be used to roast veggies or anywhere you would use lard.
This may be good reading www.homegrown.org/forum/topics/b ... le-pig-101 | |
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