Chipolatas
These are a house favourite for stuffing the Christmas Turkey with. They also make great pigs in blankets with home made Proscuito or thinly sliced bacon.
Ingredients
- 1 Kg Pork Shoulder and belly @ 2:1
- 8.7 g Salt
- 8.7 g White pepper
- 4.3 g Sage Dried
- 4.3 g Mace
- 174 ml Water
- 150 g Rusk
Instructions
- Mince the pork on a 6ml plate.
- Mix all ingredients and add enough water to get a good stuffing consistency.
- Stuff into sheep casings and link into short 3" lengths or whatever suits you.
Boudin Blanc
A pale, pre-cooked sausage with a delicate flavour that goes well with Dijon mustard. French or Belgian in origin. This is one of my favourites.
Ingredients
- 1 Kg pork I use a mix of shoulder and belly at about 2:1
- 2-3 medium white onions
- 134 g Ardenne pate I buy this from a supermarket. You could make your own…
- 2.4 g white pepper
- 3 eggs
- 2.4 g nutmeg
- 160 ml double cream
- 20 g sea salt
Instructions
- Fry onions in butter until translucent but not brown, allow to cool.
- Grind meat on a 4mm plate.
- Mix all ingredients and stuff into hog skins. Don't overfill them or they will burst at the next step. Link the sausages.
- Poach the sausages in water at 80°c for 40 minutes. Keep the sausages as connected links, if you poach them individually the skins can shrink away at the ends.
Notes
These make great hotdog style sausages with sweated onions and a mild Dijon style mustard. Adapted from a recipe provided by Weschenfelders
Plain old Pork and Sage
A standard British sausage
Ingredients
- 1 Kg Pork I use a mix of shoulder and belly at about 2:1
- 16 g Dried Sage
- 100 g Breadcrumb or rusk
- 10 g Salt
- 6 g Ground black pepper
- 100 ml Cold water add enough water to get the right consistency for stuffing, you may need more or less than 100ml
Instructions
- Mince the pork on a 6ml plate.
- Mix all the ingredients together and stuff into hog casings.
- Link, store or freeze, eat.
Notes
You can use fresh sage if you have it but I prefer dried because it is easier to be consistent and it’s clean.
I have used both breadcrumbs and rusk in the past. I now use rusk as it is more consistent than breadcrumb and is more absorbent of water and fat.
Pork & Caramelised Red Onion
Ingredients
- 1 Kg Pork mix of shoulder and belly @ 2:1
- 200 g Caramelised onion mixture see below
- 100 g Rusk
- 70 g Cold water
- 13 g Salt
- 5 g Sage Dried
- 5 g White pepper
- 5 g Onion powder
- 2 g Nutmeg ground
- 2 g Corriander ground
- 5/6 leaves Sage Fresh
Onion mixture
- 220 g Red onion Finely chopped
- 25 g Brown sugar
- 50 ml Red wine
- 3 g Black pepper
- 2 g Salt
Instructions
- It's best to make the onion mix the night before so that it is cold. Put the onion in a frying pan with a little oil & fry gently for a few minutes. Then sprinkle the brown sugar over the onion along with the salt & pepper and fry for another minute or two whilst stirring. Turn up the heat a bit & add the wine, keep stirring until the wine has just about evaporated, cool & chill overnight.
- Next day, mix all ingredients and stuff into hog casings.
Notes
Recipe from Sausage making.org forum courtesy of corromant.
Black Pudding
A black pudding recipe brought together from various sources. I set out to make a Staffordshire black pudding but was put off by the inclusion of mint (or Penny Royal) in the recipes I found, so I made my own recipe based on others.This is one of those food items that people seem to love or hate. If you love it then making your own is very satisfying.
Equipment
- You will need some large diameter skins such as beef middles. However, I use plastic black pudding sleeves from Weschenfelders which are 72mm wide. These are just more convenient than natural skins.
- You don't need to use a sausage stuffer, the skins are wide enough to just spoon the mixture in and squeeze it down by hand. Yes, it can get a bit messy! You could use a stuffer but that's one more piece of kit to clean.
Ingredients
- 150 g Dried blood
- 850 ml Water to make 1litre blood
- 500 g Pork back fat or fatty belly pork
- 250 g Pearl barley – boiled until soft
- 100 g Rusk
- 100 g Oatmeal
- 100 g Onion diced and softened in a little lard
Spices:
- 30 g Salt 2% of "meat" weight – blood plus fat – this is lower than most recipes (around 3% would be the norm).
- 10 g Ground White pepper
- 1 g Paprika unsmoked
- 0.3 g Ground Cloves
- 1 g Ground Coriander
Instructions
Prepare all the ingredients
- Boil the pearl barley until it is soft (about 20 minutes). Allow to cool.
- Mince the belly pork or back fat on an 8mm plate.
- Soften the onion in a little lard. Allow to cool.
- Weigh out all the spices.
- Put a large pan of water on to heat up to 80°c.
Make up the blood
- In a large bowl mix the dried blood with just enough water to make a paste before adding the rest of the water and blend with a stick blender. Take care with the dried blood, it is a very fine powder; you may want to use a face mask.
Make up the pudding mixture
- Mix all the ingredients together. It will appear runny at first but it will thicken quite quickly.
- Use a spoon to stuff the casings and tie them off tightly making sure you squeeze out any air pockets. Check the size of your poaching pan and make sure you stuff your casings to an appropriate length – I have made that mistake, once.
Poach the puddings
- Immerse the puddings in the hot water and maintain them at 80°c until they reach an internal temperature of 72°c – about 40 minutes to 1 hour. Do not allow them to boil, as this can cause them to burst.
- Remove from the water and allow to cool.
Notes
This quantity of ingredients makes about 4 large puddings. Once cooked I slice them up into thick (1cm) rounds, vac pack them into suitable portions (packs of 6 in my case) and freeze them.
Black pudding is usually served fried, but remember that they are already cooked so you can eat them without any further preparation other than removing and discarding the plastic skin of course. As a child I used to have black pudding sandwiches in my school lunch box and I didn’t complain!
Traditional English Breakfast Sausage
It is what it says. I like the inclusion of ground Ginger in this recipe and I don't only eat it for breakfast, its also a great all rounder.
Ingredients
- 1 Kg Pork Shoulder and belly @2:1
- 10 g Salt
- 3 g White pepper
- ¼ tsp Mace
- ¼ tsp Nutmeg
- ½ tsp Sage Dried
- ½ tsp Onion Powder
- 1 tsp Thyme Dried
- ½ tsp Ground Ginger
- 100 g Rusk
- 100 ml Cold water add enough water to get the right consistency for stuffing, you may need more or less than 100ml
Instructions
- Mince the pork on a 6ml plate.
- Mix all the ingredients and stuff into hog casings.
- Link, store or freeze, eat.
Notes
Based on a recipe from The English Breakfast Society.