njc110381 Posted April 16, 2017 Report Share Posted April 16, 2017 (edited) Guys, your thoughts on this... I don't have much experience of making sausages so thought I'd best stick to a recipe to begin with. Now I've eaten the first one, I'll not be making it again! Recipe is as follows... INGREDIENTS 1.25kg (23⁄4lb) lean pork 500g (1lb 2oz) belly pork 500g (1lb 2oz) pork back fat 85g (3oz) salt 11⁄2 tsp dried sage 1 tsp freshly ground black pepper 1 tsp ground nutmeg 1⁄2 tsp ground ginger 180g (6oz) breadcrumbs or medium oatmeal 250ml (9fl oz) iced water 6 metres (20 feet) 28–35mm (3⁄4–11⁄2in) sheep or hog casings, soaked and one end knotted I'm sat here wondering whether it's a typo or if the maker of the recipe also likes drinking sea water?! Glad I only made a small batch! Edited April 16, 2017 by njc110381 Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted April 16, 2017 Report Share Posted April 16, 2017 I take it they were too salty? Quote Link to comment Share on other sites More sharing options...
ShootingEgg Posted April 16, 2017 Report Share Posted April 16, 2017 Cut down on the salt content if they were?? Quote Link to comment Share on other sites More sharing options...
njc110381 Posted April 17, 2017 Author Report Share Posted April 17, 2017 I was just wondering how much salt others on here were using weight for weight? Quote Link to comment Share on other sites More sharing options...
kyska Posted April 17, 2017 Report Share Posted April 17, 2017 I was just wondering how much salt others on here were using weight for weight? That seems too much for me, I tend to stick to 1.5% and go from there, I'm no expert just going from my course I went on recently at Welbeck. That recipe looks like 4 ish %. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.