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Right this is my first attempt at a big ol' round slicing sausage.
Decided to go for a traditional flavour profile with added garlic.
I want the final sausage meat to be smooth textured so ground finer than I would normally and ground up the oats as well.
Started with mostly frozen pork shoulder, cut in strips and ground through the finest grid I have.
Thought it might put extra strain on the grinder, but actually went through easier than the next size up - weird.
Spice Recipe was as follows (wrote it down as I went):
What do you mean that's the gibbering scrawl of a drunken 3 legged squid ? That's my best handwriting is that
Here's the translation:
To 4lb 6oz lean pork shoulder I added:
29 gm cure salt and 10 gms seasalt
2 tsp peppercorns
2 1/2 tsp coriander seeds
1/2 a nutmeg
2 tsp italian herb mix
4 tsp brown sugar
5-6 garlic cloves - made into a paste
and grind...
Added beer...
Added garlic..
This is a traditional french garlic grater. Just the quickest and best way to deal with garlic I've ever come across.
Gave a couple out as christmas presents a few years ago. One of the couples recently split up - know what they argued about most ? Who was going to get the garlic grater - I found some on ebay and the problem was solved :-)
And mixed in with the ground meat.
Then added coarse oat flour (approx 2/3 cup) and 2 oz mustard.
Mixed it all up and left in fridge for couple of days.
Last night I soaked the fibrous casing.
Loaded the stuffer and took this picture:-
Add your own caption
Stuffed the sausages, twisted the end real tight and applied a string tourniquet. Not happy with how tight it stayed.
Had a brilliant idea....
Yup I twisted, folded it over and superglued it to the top of the casing. Works like a charm. Be interested to see if it stays put when cooking (I'll find out very shortly lol)
Stuffed 3 shortish sausages - next time I'll make them longer.
Right I'm off to light up some charcoal. Update when they're cooked, cooled and sliced - so probably not today :-)
Decided to go for a traditional flavour profile with added garlic.
I want the final sausage meat to be smooth textured so ground finer than I would normally and ground up the oats as well.
Started with mostly frozen pork shoulder, cut in strips and ground through the finest grid I have.
Thought it might put extra strain on the grinder, but actually went through easier than the next size up - weird.
Spice Recipe was as follows (wrote it down as I went):
What do you mean that's the gibbering scrawl of a drunken 3 legged squid ? That's my best handwriting is that
Here's the translation:
To 4lb 6oz lean pork shoulder I added:
29 gm cure salt and 10 gms seasalt
2 tsp peppercorns
2 1/2 tsp coriander seeds
1/2 a nutmeg
2 tsp italian herb mix
4 tsp brown sugar
5-6 garlic cloves - made into a paste
and grind...
Added beer...
Added garlic..
This is a traditional french garlic grater. Just the quickest and best way to deal with garlic I've ever come across.
Gave a couple out as christmas presents a few years ago. One of the couples recently split up - know what they argued about most ? Who was going to get the garlic grater - I found some on ebay and the problem was solved :-)
And mixed in with the ground meat.
Then added coarse oat flour (approx 2/3 cup) and 2 oz mustard.
Mixed it all up and left in fridge for couple of days.
Last night I soaked the fibrous casing.
Loaded the stuffer and took this picture:-
Add your own caption
Stuffed the sausages, twisted the end real tight and applied a string tourniquet. Not happy with how tight it stayed.
Had a brilliant idea....
Yup I twisted, folded it over and superglued it to the top of the casing. Works like a charm. Be interested to see if it stays put when cooking (I'll find out very shortly lol)
Stuffed 3 shortish sausages - next time I'll make them longer.
Right I'm off to light up some charcoal. Update when they're cooked, cooled and sliced - so probably not today :-)
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