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 how salty the rub is and adjusting the additional salt as necessary. Here at Frank’s Cookbook we like to aim at a salt content of 1.5% (conventional wisdom says a sausage should be 1.5-2% salt) and one thing is for sure, the jar of Butt Rub I bought at Grillstock last year is certainly a saltly old rub.
[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] Coarse minced pork shoulder/belly (add some back fat if it looks a bit lean)[/icon_list_item] [icon_list_item type=”check”] 1% salt [/icon_list_item] [icon_list_item type=”check”] 2% Butt Rub[/icon_list_item] [icon_list_item type=”check”] 2% rusk [/icon_list_item] [icon_list_item type=”check”] 10% water (actually, 2.5% of this liquid ended up being beer)[/icon_list_item] [/icon_list] [/alert] [alert type=”warning” close=”false” heading=”Remember…”] Freeze the meat for half hour or so before mincing to ensure a cleaner grind.[/alert]
Method
- As outlined in the Basic Sausage Skills post
Tasting Notes – the fried off patty
- Juicy as usual, but really on the border of too salty, have a feeling that when they lose a bit of weight in the fridge they will be over the threshold.
- My guess is that we should remove the extra salt altogether and just go with something like 4% Butt Rub
Tasting Notes – the sausage
- TBC