Homemade Sausage/Burger Recipes

[littlenikki]

Hi all,

I`ve just got the bargain of the week !!! An electric meat mincer/ sausage maker still in the box with loads of attachments, never used for ...... £5. It weighs a tonne and can`t wait to use it.

Does anyone have any really good sausage / burger recipes. I grow all my own herbs so I have a good supply for flavouring.

I want something really tasty, that folk will want to eat again rather than the bland, oily tasting mass produced stuff.

Thanks in advance.

Nikki x

[Odsox]

I make all my own sausages and my bog standard pork sausage recipe is dead simple

Mince 3.5 lb of streaky or belly pork (nice and fatty) then mince 4 bread crusts (ends of my home made loaves that the chicken didn't get)
Add 3 heaped tsp salt and 1 level tsp ground black pepper.
Add 3 heaped tsp (or more to taste) fresh or dried chopped sage.

Mix all together and mould into patties or if filling skins mix in some water to make it easier to work.
Nice and simple and very tasty.

[littlenikki]

Thanks Tony,

This is one that will be tried.

My sage bush is going a bit wild at the moment so it will give me an excuse to give it a trim and put the leaves to good use.

Thanks again.

Nikki x

[Odsox]

One thing I forgot to mention and one of the perks of making your own ... when you have mixed all the ingredients, fry small amounts and taste to make sure the ratios are to your liking and repeat as necessary.

[littlenikki]

Thanks Tony,

I was just thinking that`s what`ll i`ll do.

My dad doesn`t like them too peppery so i`ll adjust to suit.

Just looking at buying some casings from ebay.

Nikki

[oldjerry]

As the years go by,my tastes develop/change,as my taste buds go the same way as my liver/sanity/mobility,etc.Once I wouldn't consider omitting FRESH sage,and a splash of rough cider.Then crumbled black pudding.Then cooked bacon,and so on.Nowadays,in decrepitude,it's fresh chillies and some chirizo.(try it).

[Maykal]

I also use sage for my home made sausages and find that if you finely chop some apple, white onion and little 'crumbs' of blue cheese (and the sage, of course), you get a really nice sausage.

Recently I made some pork sausages (I usually use about 66% pork belly and 33% shoulder) with chopped spring onion, including all the leaves. plus some wild garlic. Those came out really nice.

[littlenikki]

Thanks guys, my mouth is watering at the different ideas.

I`ve just been told there is a local shop stocking all sorts of sausage making delights so will have to give that a visit.

I`d love to make my own black pudding but it`s hard to get the blood unless you want the dried stuff ... will have to speak nicely to some abbatoirs i think.

[oldjerry]

99% of blackpud is made with dried ingredients,with water added.Even the small 'specialist' butchers do this(although they will often tweak the standard mix with added stuff),here's why.
To make BP in the old fashioned way,you strung up the animal then stuck it in the neck.Younger member of the family (me) then holds bucket of meal/copped fat/herbs etc underneath and catches blood as it sprays out,stirring vigourously.This works best when the blood is warm.It doesn't come out the same if you let the blood go cold,and then reheat (don't know why,but trust me it's true.)Abbattoirs WILL give you a bag of blood when you collect your pig carcass but it will be cold.So that's the long winded ,tedious explaination.

More interestingly,if you want real casings (imperative) and other sausage making paraphenalia,and loads of bacon curing stuff,try Smiths at the side of Birmingham wholesale meat market ( google something like Butchers suppliers B'ham),if it don't work pm me and I'll dig out some old paperwork,havent been there for a couple of years,but I know they're still around. BWs.

[littlenikki]

Thanks Oldjerry, I always thought the dried would be inferior to the fresh for some reason.

I`ll give Smiths a try on the google today. I set the sausage machine up last night and had a good read of the instructions, it seems straightforward ... she says.

I`ll post a photo of the results.

Thanks again

Nikki

[littlenikki]

Hi all,

I managed to make 7lbs of pork, pork & sage and pork & crumbled black pudding over the weekend.

Quite please with the first attempt.

Will be making more with new flavours.

Thanks for all your advice.

Nikki x

[daffodiltulip]

why is pork always sused for sausagees. I s there a reason beef, lamb, etc., aren't ysued?

[diggernotdreamer]

There are sausages made from all meats. Lamb and mint, venison and red wine, beef, boerwors used several different sorts of meat, if you go to a decent butcher, they will have lots of different sorts which they will make themselves. Our butchers makes variations on pork, such as orange, leek, apple, Italian seasoning, lemon, whiskey

[Crickleymal]

You see beef and pork & beef sausages in Tescos frinstance. Personally I don't like beef sausages but they obviously sell. I've never seen lamb sausages though.

[Odsox]

You can get lamb sausages at local butchers here, although a bit too strong for my taste .. I don't like them for breakfast but are OK for a dinner time fry up or toad in the hole.
I made chicken sausages from a 2 year old cockerel last year, and they were very nice indeed.