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Sausage Making Recipe Ideas

  • The English Cumberland

    Possibly one of the favourite of English sausages, it is thought that the Cumberland was brought to the UK by German miners looking for work in the Cumbrian coal field. Instead of linking the sausage, the coiled it in order remind them of home.

    There are many recipes for a Cumberland, mostly they are flavoured with Sage and pepper. It is a fairly rough sausage requiring only a single pass through the mincer.

    Ingredients

    The Meat 

    • 900g pork shoulder
    • 900g pork belly

    Spices and herbs

    • 25g kosher or sea salt
    • 1 dessert spoon ground white pepper
    • 110g fine breadcrumbs or rusk
    • 1 heaped dessert spoon dried sage
    • 1/2 teaspoon ground coriander
    • 1 teaspoon ground nutmeg
    • 175 ml ice cold water

    Skins  

    • 3m to 3.5m (32mm) natural hog casings

     

    Instructions

    • Start by sanitising all your equipment and put your hog skins into cool water to soak.
    • Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Once diced, put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Pop the ground meat in the fridge while you prepare the other ingredients.
    • Mix the sea salt, pepper, rusk, sage, corriander and nutmeg together in a small bowl.
    • Take the meat out the fridge and mix together the herby mixture and water with the meat.
    • Put the casings onto the nozzle and slowly begin to stuff the mixture into the casings.
    • There are a few options when cooking the Cumberland. You can make a ring and fry in a pan, usually held together with a wooden skewer. But equally you can link them, and these are so substantial a sausage they go a long way! They seem usually to be served with an onion based stock gravy, but try them grilled with mustard, or BBQ’d with a little honey!

    To Drink

    There really is only one beer to drink with these sausages - Newcastle Brown Ale!

    Weschenfelder World Cup Salchichas Sausage Competition

    Post a picture of your Cumberlands on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press.

    We will pick our favourite picture of your World Cup Sausages on the 16th July at 1pm.

     

  • Belgium - How To Make The Boudin Blanc Sausage

    This sausage is a rich one and with England's final group stage match being Belgium, it only seems right to serve up the Baudin Blanc in what could be a fixture that decides the fate of these teams' World Cup hopes.

    This is a very simple sausage to make, perhaps rare in that one of the ingredients is cooked before assembly. It is also quite a wet sausage, as a large amount of cream is used.

    Ingredients

    The Meat

    1 Kg pork shoulder, skin removed

    500 g pork back fat

    100 g Ardennes pate

    To Add to Meat

    1/2 teaspoon ground white pepper

    2 eggs

    ½ teaspoon nutmeg

    2 onions, chopped finely

    120 ml double cream

    15 g Kosher or sea salt

    Skins

    3m (32mm diameter) natural hog casings

    • Start by sanitising all your equipment and put your hog skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Chop the onions finely and place in a frying pan with a dessert spoon of butter. Fry gently until translucent, do not brown them in any way. Once cooked, set aside to cool, then pop into the fridge once cooled enough.
    • Grind the meat together with a 6mm plate along with the pork back fat and the Ardennes pate.
    • Put the meat and fat back in the freezer for 15 minutes. Once the meat is cold, get it out of the freezer and add the the cold onions to the meat and mix well. Put the meat and onion mixture back through grinder using a 6mm plate again.
    • Mix in 2 eggs, cream, nutmeg, salt and pepper with to the meat. Once thoroughly mixed, it's time to stuff the hog casings.
    • These sausages should not be over stuffed. They can be left for a day to mature then cooked for 40 minutes in water at 80ºC. Once cooked, allow them to cool and then refrigerate once cool enough.
    • They are fried in butter, grilled, BBQ’d and used in casseroles - being cooked again. They are a mild flavoured sausage and just cry out for some good mustard.

    What To Drink With Your Baudin Blanc Sausages

    You are spoilt for choice for Belgian beer, but this sausage really must have La Chouffe Blonde D'ardenne, which is available from Beerwulf.

    Weschenfelder World Cup Baudin Blanc Competition

    Post a picture of your Baudin Blanc sausages on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture of your Baudin Blanc sausages on the 29th June at 1pm.

    Boudin Blanc Sausage
  • How to make Salchichas from Panama

    This is a fermented sausage that is subsequently cooked and is highly flavoured with pepper and herbs. They are eaten for breakfast, “The full Panama” - if such a breakfast exists, consists of Salchichas and scrambled egg.

    The word Salchichas simply means sausage, and it is prepared in a slightly different manner to most sausage in that the meat is matured for a couple of days before stuffing. So, if you're getting these sausages ready for a World Cup party, you better get started.

    Ingredients

    The Meat 

    • 1kg pork shoulder (Diced into 1-2cm pieces)
    • 1kg beef (Diced into 1-2cm pieces)
    • 400g Pork back fat (Diced into 1-2cm pieces)

     

    Spices and herbs

    • 400 g Chilli peppers - Poblano or Ancho - even Bell Peppers will do
    • 4 garlic cloves, minced
    • 1/2 teaspoon hot cayenne
    • 1 tablespoon spoon fresh oregano or 1 dessert spoon dried
    • 1 tablespoon spoon coriander or 1 dessert spoon dried
    • 1 teaspoon dried cumin
    • 25 g fine sea salt
    • 1 teaspoon crushed black pepper

     

    Skins  

    • 3 meters hog casings

     

    Instructions

    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Grind the meat and fat with a coarse plate along with the chopped peppers.
    • Pop the meat in the fridge while you prepare the other ingredients: finely grate the garlic, and if you are using fresh oregano and coriander, chop finely.
    • Mix the ingredients with the meat from the fridge in a large bowl.
    • When mixed, cover and place in the fridge and leave for 2 days to ferment. Place the mixture on the top shelf - the warmest part!
    • Stuff into hog casings - it will be harder work than normal, there is no liquid in this sausage.
    • Link and cook: you can put them in a pan and boil in beef stock, bake them in the oven at 180ºC, 350ºF, Gas 4 for about 30 - 40 minutes or fry them in the normal way.
    • The Panamanian method is to boil in stock sometimes with peppers and tomato added.

     

    To Drink

    Panama Beer - Cerveza is a Panama Lager which is a light, straw coloured lager in the German style.

    Weschenfelder World Cup Salchichas Sausage Competition

    Post a picture of your Salchichas on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press.

    We will pick our favourite picture of your Salchichas on the 25th June at 1pm.

    Panama

     

  • Tunisia - How To Make The Merguez Sausage

    Kick off your World Cup party with Merguez Sausages.

    Celebrate England's first match against Tunisia on the 18th June 2018, with a good hot Merguez sausage which should get your World Cup off to a great start with this tense affair.

    Ingredients

    The Meat

    1.5kg beef or lamb

    250g chilled beef fat

    The Ground Spice Mix

    2 teaspoons whole cumin seeds

    2 teaspoons whole corriander seeds

    2 teaspoons whole fennel seeds

    2 tablespoons paprika

    1/2 teaspoon cayenne pepper

    To Add to Meat 

    25g kosher or sea salt

    6 finely chopped garlic cloves

    2 tablespoons Harrisa (mashed up chillis & peppers)

    Ground spice mix

    Instructions

    • Chill meat for at least 30 minutes and soak skins for at least 1 hour in tepid water changing the water a few times.
    • Grind together 1.5kgs of beef with 250g of beef fat using a 6mm plate and put meat back into the refrigerator.
    • To make your ground spice mix grind & mix together cumin seeds, corriander seeds, fennel seeds & paprika seeds.
    • Bring the meat back out of the fridge and mix in salt, garlic, harrisa and your freshly made spice mix.

    (You can test for seasoning by cooking a small piece of the meat and adjust accordingly.)

    • Slide your sheep skins onto the nozzle and stuff slowly.
    • Once your meat is used up link all your sausages at about 6 inches.
    • Rest for 24 hours and cook, by frying or baking but preferably on a smoky BBQ, though some variations are smoked before cooking.

    What To Drink With Your Merguez sausages

    Tunisia isn't really famous for it's beer so just grab a 12 pack and share them out with this beautiful homemade Merguez sausage.

    Weschenfelder World Cup Merguez Sausage Competition

    Post a picture of your Merguez sausages on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture of your Merguez sausages on the 19th June at 1pm.

    Mergeuz Lamb Sausages & Tunisia Flag
  • 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.

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