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Sausage Making Recipe Ideas

  • Linguica Sausage Recipe

    Linguica  is a Portuguese or Brazilian sausage which can be smoked or simply cooked and has 3 main ingredients, onions, garlic and paprika. It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans.

    It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans. It is the archetypal Brazilian pampas food!

    Linguica is a culinary map of the conquesting Portuguese, being found in South America, Africa, and India, each with their own special take on the sausage.

    Ingredients you will need:

    • 2kg (2.2 lbs) Pork Shoulder
    • 8 crushed and ground garlic cloves (Yes, 8!)
    • 3 Large onions, very finely chopped
    • 200 ml iced water or chilled red wine

    Seasoning

    Tip - Wear neoprene gloves to stop your hands going red!

    • 30 g curing salt salt
    • 7 g crushed black pepper
    • 20 g Paprika

    Step-By-Step-Guide:

    Some recipes ask for the addition of back fat, which should be chilled  and cut into pieces no larger than 5mm pieces, smaller if you can. These are added to the mix with the water (see below) but I tend not to bother. If you wish, add 100 - 150 g chopped back fat. Obviously, all your equipment should be sterilised and the ingredients well chilled.

    1, Chop the onions and garlic

    2, Grind the meat on a coarse plate, and then pass the onion and garlic through the grinder with the meat for a second time through a medium plate.

    3, Then combine this with all the dry ingredients, mix well with the water (or wine) and leave to infuse in the fridge for a good hour, and more importantly chill the meat.

    4, Stuff into hog casings for general use, though I do like to use sheep skins if I am simply cooking them on the BBQ.

    5, You can smoke the sausage, for which I use apple for only a couple of hours. But this recipe makes a great BBQ or simply fried or baked sausage.

    6, Link them short or long, but if you are using them for casseroles and soups, link them no longer than 4 inches. Long linked ones can be rotated almost like a Cumberland.

     

     

     

     

     

  • Paul Peacock's Biltong & Jerky Recipe

    Biltong is made from good quality steak such as sirloin, which is what i tend to use and make a kilo at a time. It 's pricey, but you get a great product.

    In America they have a process where they use minced, or ground as they call it, meat, and add to it various seasonings, bought in packets from the supermarket. Usually these are BBQ type seasonings they call ‘rub’, and sometimes they add salt to them, often they don’t. The meat is seasoned and then stuffed into a jerky gun, which resembles a large ratchet action mastic gun, the kind of thing you seal windows and bathrooms with. The resulting material is usually smoked and cooked – or hot smoked. The only real advantage, as far as I can see with this process is it allows you to use up off cuts and various pieces of meat, and cheaper cuts, but in terms of curing for keeping I have a single problem. Once minced, the meat has an amazingly large surface area, making it more likely that the meat can become more infected. Consequently it needs more salt, and in my opinion, too much more salt, to make it safe over time.

     

    Biltong & Jerky Recipe

    Ingredients you will need:

    • good quality steak
    • sea salt
    • coriander seeds
    • cracked peppercorns
    • worcester sauce

    Step-By-Step-Guide

    Note I haven’t given any quantities, you are simply adding and layering at this stage.

    1, Start by trimming most of the fat from the meat. Don’t try to get the marbling out! Actually, many people prefer venison for biltong because it is a lot leaner. You need a lidded plastic box for this recipe. Having trimmed the meat it needs to be cut. Long pieces, around 20 cm by no more than 1 cm - 2 cm wide is what you are looking for.

    2, Put a layer of salt, a thin layer, enough to touch the meat but nothing so much as to cover the base – a light sprinkling.

    3, Add your first layer of meat and splash Worcester sauce on it, again, not gallons of the stuff, enough to coat is enough.

    4, Then sprinkle sea salt over the meat, sparingly – it isn’t a coating, just a heavy seasoning.

    5, Then a sprinkling of coriander seeds, then peppercorns – sparingly with the pepper.

    6, Once this layer is done repeat with the layers of meat.

    7, Close the lid and leave in the fridge for seven days.

    8, At the end of this period, remove, wash and pat dry the meat and you start the dehydration process.

    9, I use a dehumidifier on its lowest setting, and it takes about three days to dry the meat completely. It changes colour from dark brown to a really dark brown. Your nose is the best arbiter of the meat’s fitness to eat. It should smell sweet, almost neutral. Certainly off smells are a sign the meat needs to be thrown away. Also the meat should not be spongy, but fairly hard to the touch.

    P.S. If you don’t have a dehumidifier you can use a box with gauze in the sides so it can be hung, the biltong completely protected on all sides from insects. Drying cabinets are available having temperature and humidity controls. It is humidity that is the enemy of biltong, so the drier you can make it the better. It can take ten or even 20 days in a box to completely dry biltong.

    Biltong should last a couple of weeks, kept in a dry container, but in our house it rarely does!

  • Paul Peacock's Lorne Sausage Recipe

    We don’t stock a specific Lorne Sausage Seasoning but we do get asked, and lots of Scots Ex-Pats are keen to have a go at making Scotland’s unique Square Sausage. So here is a good recipe for making your own Home Made Lorne Sausage. And thanks to Paul Peacock for supplying the recipe! Lorne sausages are the only sausages named after a comedian, Tommy Lorne. Well, that’s what Tommy Lorne said! All kinds of legends have grown up about him, and he isn’t even called Lorne, but Corcoran! Lorne sausage is mentioned long before his birth in 1890 so his claims were probably artistic license and the sausage has a long tradition in Scotland.

    Traditionally made with Beef and sometimes with the addition of Lamb it now often includes Pork alongside the Beef. No skins are needed and no fancy methods of cooking, just wack it in a frying pan and serve between white bread or as a fry up with plenty of brown sauce and ketchup! The sausage itself is a mix of beef and pork (not too lean as you need a good bit of fat) seasoned with salt and pepper, coriander seed and nutmeg, bound with an egg, and a little water.

    Scottish Lorne Sausage Recipe

    Ingredients you will need:

    • 500 g minced beef
    • 500 g minced pork shoulder
    • 180 g rusk
    • 5 g ground coriander
    • 5 g ground nutmeg
    • 12 g salt
    • 3 g white pepper
    • 1 egg
    • 200 g chilled water

    Step-By-Step-Guide

    1. Mix all the spices and the salt with the meat and mix well and then gradually add half of the water working it into a sticky mixture. 2. Then add the rusk and again mix well. The mix needs to be stiff so add the remaining water until you feel it is a good stiff texture. 3. Cook a small piece to check the seasoning. It will not be too salty at this stage, but you might feel the need for a little more. 4. Stuff the meat into a loaf tin lined with cling film and smooth the top as best you can with a palette knife. 5. Refrigerate for a few hours before slicing into about 8 mm pieces. 6. Fry your lorne sausage in a little oil.

    Alternatively to step 4 you can place the sausage into some cling film and roll it into a fat sausage before chilling and slicing.

    P.S. Don’t forget to remove the plastic before cooking!

  • Mexican Fresh Chorizo

    My daughter did three months work in Mexico City and came back with this recipe for a Mexican Fresh Chorizo. Everything was highly spiced with chilli including this Chorizo.!

    Pork Shoulder 70% Pork Belly or Back Fat 30%

    Add per kilo of meat the following;

    Salt 16grams

    Gound Black Pepper 2grams

    Chilli Flakes 2grams

    Cayenne Pepper 2grams

    Oregano 1gram

    White Wine Vinegar 50ml

    Cold Water 50ml

    Garlic Cloves x 2 finely chopped

    Mince the meat through a fairly coarse plate 8mm or even 10mm depending on your preference. Add the ingredients along with garlic, white wine vinegar, and water and mix well. Stuff into a British Hog casings.

    Please note this is a fresh Chorizo and is ideal for frying or cooking on a BBQ.  Spanish Chorizo is a type of Salami that is cured and air dried. (See our complete Chorizo Kit for a Spanish style Chorizo).

  • Fresh Italian Fennel Sausage

    This is a really nice sweet Italian sausage perfect for a nice summer evenings BBQ.

    Pork Shoulder 70% Pork Belly 30%

    Add per kilo of meat

    Salt 18 grams

    Fennel Seed 3 grams

    Caraway 1 gram

    Ground Coriander 1gram

    Oregano 1gram

    Sugar 2grams

    Cold Water 100ml

    Mince the meat through a fairly coarse plate 8mm . Place the Fennel seeds in a pestle and mortar and gently crush to crack the seeds. Add these to the mix along with the other ingredients and water. Mix well.  Stuff into a British Hog Casing or a wide British Sheep Casing. Gently fry in the frying pan or BBQ ,turning regularly.

  • Thuringer Sausage Recipe

    The classic German high meat content fresh or scalded sausage (gluten free).

    Recipe for use:

    For a 10kg batch,

    Pork 95VL                  4.0KG

    Pork Fat 10VL            2.0KG

    Pork 50VL Diced        3.5KG

    Water/Ice                    0.5KG

    INGREDIENTS.

    Cooking Salt              150 g

    Thuringer seasoning  70 g

    Bullifrisch                   100 g

    CASINGS.

    Recommended casing is a 30/32mm hog casing.

    METHOD.

    1. Mince pork 95VL and Pork 10VL through a fine plate (4.5mm or 6mm).

    2. Add water/ice and all ingredients to minced meat and mix thoroughly until all water is absorbed.

    3. Add pork belly (50VL), mix well and remince everything through the fine plate.

    4. After remincing, work the mix with your hands for about 5 minutes to ensure that enough protein is available. to bind the fat and water.

    5. Fill into hog casings.

    6. OPTIONALLY, the filled sausages can be cooked in hot water at 75-80C to a core temperature of 72C. If this is done the sausage will gain the typical texture and colour of a 'bratwurst'. After heating, the sausage should be cooled down in cold water. When cold they can be vacuum packed.

    Useful Tip: The product does not contain any preservatives and should be consumed within 3 days. Always use well chilled meat and store at 2C.

  • Home Dry Cured Bacon Using Weschenfelder's 'Supracure' Curing Salts

    Home Dry Cured Bacon

    Supracure is a ready to use cure ideal for 'Home Dry Cured Bacon'.

    Supracure 90 % add  Caster or Brown Sugar 10% (optional) if required

    Mix together the Supracure and Sugar and apply to the meat at a rate of 6% (i.e. 600grams of cure to 10kg of meat) or at a rate of 5% if no sugar has been added to the cure. Supracure is a plain cure so you can at this point add further spices, blackpepper, etc if you wish.

    Rub well into the surfaces of the meat and rind, it may be necessary to pierce the thicker muscles of the meat with a fork to aid penetration of the cure.

    Store in a chill at 2-4 degrees for four  to six days as required to cure, either in a non-metallic container or vac-packed .

    After curing wash the meat thoroughly in cold water, and hang in muslin cloth or stack wrapped in cotton teatowels in a chill cabinet to dry and settle for a couple of days . The bacon is now ready for slicing.

  • Salt Beef Recipe Using Weschenfelder's Salt Beef Curing Salts

    Make your own authentic Salt Beef using this superb Cure which contains regular Salt and the cure which helps preserve the Beef and fix the colour. The cure is a 'plain' cure with no additional herbs or spices so the attached recipe is just one of many you could use, indeed you can use any  traditional recipe and follow it exactly by simply replacing the salt and saltpetre with  Weschenfelder's Salt Beef Curing Salts.

    1kg Beef Brisket

    2ltr Salt Beef Brine Cure

    150g Brown Sugar

    1 tsp Crushed Black Pepper

    1 tsp Corriander Seed

    2 Bay Leaves

    1 tsp Thyme

    Mix the Brine by adding 95% water to 5% of the Salt Beef Cure, i.e.50g of cure to 1 ltr of water.  Add the sugar and spices to the brine and bring quickly to the boil before  allowing to cool down. Once the brine is cold cover the beef with the brine in a suitable 'tupperware' type container. You may need to weigh the meat down if it floats in the brine. Leave in the fridge for 3-4 days turning the beef daily.  Once the beef is cured wash under cold running water and then cook in gently simmering water for 2-3 hours. The meat can then be served hot with bread and mustard or leave to stand and serve thinly sliced.

  • British Sausage Recipe Using Weschenfelder Seasonings

    Recipe for use with Weschenfelder Seasonings

    The following recipe is a guide to producing an English Style Sausage that will produce a fine succulent sausage at first attempt!   It is a recipe that produces a sausage with 75% meat content.

    For smaller mixes…reduce the quantities
    By proportion
    Once mastered….you can change and alter
    the contents & seasonings to suit your taste.
    5lbs
    Lean Pork
    2.½lbs
    Fat Pork (i.e. Belly Pork)
    ¾ lbs
    Dried Pinhead Rusk
    1 ½ lbs
    Water (cold or iced)
    ¼lb
    Seasonings (i.e. Weschenfelder Gold Pork Seasoning,
     Cumberland, Lincolnshire Traditional etc)
    10lb
    Cut the meat into cubes or thin strips and mince ensuring the Lean Pork and Belly Pork are well mixed.
    Then add the seasonings & mix well. Add the water gradually and mix thoroughly into the meat. Finally add the rusk & again mix .
    At this point you can fill directly into the casings…..or alternatively put through the mincer a second time. This really mixes all the products together & produces a slightly thinner chop. Use a coarse plate (8mm or10mm ) if you want the texture to remain fairly coarse.
  • South African Boerewors Recipe

    South African Recipe for a Traditional Mildly Spiced Boerewors

    Thanks to Emil Coetzee of Bloemfontein for sharing this family recipe for Boerewors. This is a mildly spiced recipe which contains the Pimento, Coriander and Black Pepper that are the key features of Boerewors.

    4.5kg Beef  ( stewing beef is ideal )

    1.5kg Pork ( shoulder or belly )

    600g Pork Back Fat ( known as Speck in South Africa , or Belly Pork as a substitute )

    50g Ground Coriander

    100g Fine Salt

    15g Ground Black Pepper (freshly ground)

    15g Ground Cloves

    7g Ground Nutmeg

    27g Ground Pimento

    200ml Vinegar

    Cut the meat into small cubes and combine with all the ingredients apart from the Speck ( Back Fat ) and Vinegar. Mince through a 6mm plate, then finely dice the Speck and add to the mix along with the vinegar. Mix lightly but thoroughly and then mince again through a coarse 8mm plate. The mix is now ready to be stuffed into a Natural British Hog Casing.

     

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