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teeotee got me thinking about a traditional banger type recipe. Plus the guy who runs the teddy bear day hasn't liked any of my snackstix (he's the only one lol and I think I've narrowed it down to all the fresh cbp i use) but he did like the bacon cured chestnut and whiskey sausages I made for christmas.
And as I'm cooking the evening bbq again this year I'll be damned if I'm going to cook sausages I haven't made, again.
So this is a semi emulsified cross between a traditional banger type recipe and a bacon cured sausage that I'm hoping foster will like.
If he doesn't he needs a taste bud transplant, they're seriously tasty and exactly what I was aiming for.
Advantages of bacon cured fresh sausage:
1) shelf life, you can keep them in the fridge for weeks not days. useful for planning ahead.
2) that pink bacon colour when you cut them open looks great.
3) the cure salt helps with the semi-emulsification
4) if you want to you can hang and smoke em.
Bacon Bangers Recipe
3lb frozen pork shoulder steaks (CSR) or semi-frozen lean butt
3 - 4 tsp salt (includes correct amount of no2 equivalent cure salt) ie: weight cure salt for weight of meat and then make up the rest with normal salt. Approx 1 tsp per lb is what i use.
I used 3 tsp (20gms) any more I find over salty - but your tastebuds might need more.
1 tsp peppercorns
approx 1/3 of a nutmeg (about 1 tsp finely grated)
1 hpd tsp either sage or mixed herbs (couldn't find any sage lol)
1/2 bottle beer approx 6 floz - chilled (you get to drink the other half)
1 heaped tsp garlic powder
2 tsp brown sugar
1/3 cup (heaped) fine oats
It's 3 lb of shoulder steaks - cos that's the pack size I get from costco, and these were experimental so I didn't want to make lots.
Scale amounts up or down for however much pork you use.
Method
Doing it this way produces a semi-emulsified texture in the sausage without having to resort to food mixers or food processors. There's definitely something in using beer that produces the emulsified effect. You don't seem to get it with wine or spirits, just beer.
partially defrost the pork - to the point where you can cut it, but it still feels frozen and hard. The 3lb pack of steaks I defrost for 30 mins at the lowest microwave setting (1) softens just enough for easy cutting.
Cut into smallish chunks.
Grind all the dry seasonings (pepper, salt, garlic, sugar, nutmeg, herbs) together as fine as you can. and thoroughly mix with the meat.
add the beer and mix, the meat won't absorb it all 'cos it'll still be frozen - don't worry about it.
add the oats and mix again.
grind twice through a coarse grid, mixing well between grinds.
The mix should feel a little sticky and still be bloody cold.
If you microwave a small patty it should be firm, bouncy and juicy
This was done immediately after the second grind - you can see it's pinkish but not quite bacon pink yet. But bloody tasty :-)
Pack down tight, cover with one layer of clingfilm pressed tight to the meat and one sealing the bowl. Refrigerate overnight.
Next day stuff and cook or pack. can be kept in the fridge or frozen.
I fried a bunch up for lunch time sarnies. You can see they've got a great pink colour - was much better than it looks in the pic. And the end on shot shows how juicy they were. All the fat came from the olive oil - nothing cooks out of the sausages themselves.
These are now my default bog-standard sausage. I'll be getting through a few pounds of these come the summer, that's for sure. The recipe would even make a great snackstick or jerky or fatty rolling sausagemeat :-)
I like the added cure as it gives you a lot more options from the same recipe and pretty much removes the risk of them going off in the fridge.
If you wanted a full emulsification - run the mix through a food processor and add a couple of large eggs as you do.
But I don't think it's necessary and I didn't have time today lol
And as I'm cooking the evening bbq again this year I'll be damned if I'm going to cook sausages I haven't made, again.
So this is a semi emulsified cross between a traditional banger type recipe and a bacon cured sausage that I'm hoping foster will like.
If he doesn't he needs a taste bud transplant, they're seriously tasty and exactly what I was aiming for.
Advantages of bacon cured fresh sausage:
1) shelf life, you can keep them in the fridge for weeks not days. useful for planning ahead.
2) that pink bacon colour when you cut them open looks great.
3) the cure salt helps with the semi-emulsification
4) if you want to you can hang and smoke em.
Bacon Bangers Recipe
3lb frozen pork shoulder steaks (CSR) or semi-frozen lean butt
3 - 4 tsp salt (includes correct amount of no2 equivalent cure salt) ie: weight cure salt for weight of meat and then make up the rest with normal salt. Approx 1 tsp per lb is what i use.
I used 3 tsp (20gms) any more I find over salty - but your tastebuds might need more.
1 tsp peppercorns
approx 1/3 of a nutmeg (about 1 tsp finely grated)
1 hpd tsp either sage or mixed herbs (couldn't find any sage lol)
1/2 bottle beer approx 6 floz - chilled (you get to drink the other half)
1 heaped tsp garlic powder
2 tsp brown sugar
1/3 cup (heaped) fine oats
It's 3 lb of shoulder steaks - cos that's the pack size I get from costco, and these were experimental so I didn't want to make lots.
Scale amounts up or down for however much pork you use.
Method
Doing it this way produces a semi-emulsified texture in the sausage without having to resort to food mixers or food processors. There's definitely something in using beer that produces the emulsified effect. You don't seem to get it with wine or spirits, just beer.
partially defrost the pork - to the point where you can cut it, but it still feels frozen and hard. The 3lb pack of steaks I defrost for 30 mins at the lowest microwave setting (1) softens just enough for easy cutting.
Cut into smallish chunks.
Grind all the dry seasonings (pepper, salt, garlic, sugar, nutmeg, herbs) together as fine as you can. and thoroughly mix with the meat.
add the beer and mix, the meat won't absorb it all 'cos it'll still be frozen - don't worry about it.
add the oats and mix again.
grind twice through a coarse grid, mixing well between grinds.
The mix should feel a little sticky and still be bloody cold.
If you microwave a small patty it should be firm, bouncy and juicy
This was done immediately after the second grind - you can see it's pinkish but not quite bacon pink yet. But bloody tasty :-)
Pack down tight, cover with one layer of clingfilm pressed tight to the meat and one sealing the bowl. Refrigerate overnight.
Next day stuff and cook or pack. can be kept in the fridge or frozen.
I fried a bunch up for lunch time sarnies. You can see they've got a great pink colour - was much better than it looks in the pic. And the end on shot shows how juicy they were. All the fat came from the olive oil - nothing cooks out of the sausages themselves.
These are now my default bog-standard sausage. I'll be getting through a few pounds of these come the summer, that's for sure. The recipe would even make a great snackstick or jerky or fatty rolling sausagemeat :-)
I like the added cure as it gives you a lot more options from the same recipe and pretty much removes the risk of them going off in the fridge.
If you wanted a full emulsification - run the mix through a food processor and add a couple of large eggs as you do.
But I don't think it's necessary and I didn't have time today lol
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for the great tutorial...
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