[table]

Weight,Ingedient,Metric, 1Kg

15lb,  belly or shoulder pork approx 25% fat,6KG,1KG
3lb, water,1kg,166g
7oz, seasoning (see below),200g,33g
1lb 12oz,  rusk,800g,133g
3oz, dried sage,85g,15g
[/table]

 

Spice Mix

[table]

Weight,Ingedient,Metric, 1Kg, For 1Kg Above

1 lb, salt,450g,75g,35g
2oz, ground white pepper,56g,10g,5
2oz, ground black pepper,56g,8g,4g
2oz, ground nutmeg,56g,8g,4g
1oz, ground mace,28g,4g,2g
1oz, ground ginger,28g,4g,2g
1/2 oz, ground allspice (pimento),14g,2g,1g

TOTAL,,,,53g

[/table]

[table]

Ingredient,Metric, Percent
Pork shoulder,2270.0 g, 90.00
Irish lager or ale,125.0 ml, 4.59
Bread crumbs  dry,70.0 g,2.77
Salt,36.0 g,1.43
Eggs white powder,10.0 g,0.40
Pepper  black,6.3 g,0.25
Marjoram,3.0 g,0.12
Mace,1.8 g,0.07
Thyme,1.4 g,0.06
Rosemary,0.6 g,0.02
22mm sheep casings

[/table]

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.

[table]

Ingedient, Weight

Pork,4500g

Bread crumb,100g

Salt,55g

Black Pepper,10g

Sage,6g

Marjoram,6g

Mace,5g

Nutmeg,5g

Pepper White, 5g

 

[/table]

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 slide the soft wet skin over the tube. Keep splashing with water, keep everything wet.
5.   Start mincing again, once the meat reaches the end of the tube pull off a little of the skin and knot it.
5.   Twist off the casing,( by gently squeezing and working a gap, gentle is the key if you squeeze too hard the skin will burst ) at approximately 5-inch intervals. N.B. Twist alternate directions on each sausage. i.e.  1st clockwise, 2nd anti clock, 3 clock etc.  Also if you get any air bubbles, use a pin or needle to let the air out.  If you try to work the air out of the skin it normally bursts, its better to make a tiny hole.

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. Mince again on medium or fine setting ( depending on if you like course or paste like bangers )

4. If casings are pork or sheep preserved in salt, soak casings in tepid water for 30 mins to  1 hour

5. Stuff meat paste into prepared casings and tie off in 2″ (50mm) lengths.