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  • ALL CATEGORIES,  English / British,  Sausage

    Irish Breakfast Sausage

    Method: 1. Cube and partially freeze the pork and then grind through a medium (10mm or 3/8”) plateand regrind through a fine (4.5mm or 3/16”) plate. Refrigerate until needed. 2. Place the pepper, marjoram, mace, thyme and rosemary into a spice mill and grind to a fine consistency. 3. In a food processor add the egg white and process until frothy. 4. Add the beer, bread crumbs, salt, and dry spices and process the mixture until it is smooth. 5. Add the pork and process with a few pulses to blend all the ingredients; don’t over process. 6. Stuff into 28mm sheep casings and twist off into 4 inch links.

  • ALL CATEGORIES,  English / British,  Jeff,  Main,  Sausage,  Snack

    Apple Sausage

    Ingredients 1kg  Pork shoulder 1  Cooking Apple 2 Tbs. White wine Vinegar 4 tsp.  Salt 2 Tbs. Sugar 11⁄2 tsp.    White pepper, ground 4 tsp.    Sage, rubbed 3⁄4 tsp.     Allspice, ground 1⁄2 tsp.     Ginger; dried, ground 1⁄4 tsp.     Clove, ground 1⁄4 tsp.     Cinnamon, ground Method 1.  Cut length of skin and put in cold water to soak, about 6ft is good for 1Kg meat. 2.  Cube chilled pork and mince through the course plate. 2.   Add all the ingredients and mix well. 3.  If you like it more like a paste then run through the mincer again with the fine plate. 4.  Fit the stuffing tube to the mincer and…

  • English / British,  Sausage

    Chipolata Sausage — English Sausage

    Ingredients 1Kg  Pork shoulder or any value joint 100g  Pork fat or a few belly cuts 40 g   Breadcrumbs 1/2 – 1 Onion to taste and based on size of onion 1 tsp Pepper, white, ground 1 tsp. Coriander, ground 1 tsp. Paprika, ground 1 tsp. Nutmeg, ground 1  tsp. Thyme, ground Optional, some garlic , some tomato puree, some sun dried tomato… They all give a nice variation to this basic mixture.  It also takes chille and ginger if you like some heat. Method 1. Mince on course setting into bowl 2. Add all the ingredients to the ground meats and mix well. Refrigerate while preparing the casings. 3.…