Butt Rub Sausage

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This is the first of a new wave of sausage making from me! The idea being that rather than faff about wth 10 different herbs and spices, the plan is to get the salt and pepper content right, and then use a pre-made rub of some kind to impart the flavour. The difficulty with this plan revolves entirely around gauging …

Italian Sausage

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I’m calling this Italian sausage as it’s loosely based on recipes of the same sort of ingredients. Unlike most sausage recipes which start with 100% of sausage weight before specifying percentages (eg 80% meat, 9% water, 9% rusk, 2% seasoning), my recipes specify percentages based on the weight of meat you’re starting with. I think this is much easier to …

Basic Sausage Skills

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This page comprises of a few tips and tricks I have been told and/or discovered whilst making sausages. Sausage making is mostly the same whatever you’re making, but mastering these basics will help you… MEAT TO FAT Most home sausage makers swear by a 50-50 mix of pork shoulder and belly. Whilst a decent guideline, this can be a little …

Italian Salcicce Secco

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Thanks to Graham at Native Breeds for showing me this one… Method Lightly toast the fennel seeds for a minute to release a little natural oil Mix 3/4 of the pork with all the dry ingredients in a large bowl Knead the mix until very sticky Mix in the last quarter of the meat and work it in a little …