Pork and Leek Sausages

Durthic

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For those of you who have followed my first two recipes, I thought I'd digress from burgers and meatballs, and make up a batch of the sausages that I originally asked everyone about with regards to fillers to use that can benefit diabetics.

As such, I present to you my take on the pork and leek sausage!

Before I get into this, I do have my own mincer and sausage stuffer (quite a large one as you'll see from the photos I've taken to document the process), but all you really need is a cheap mincer with sausage attachment and you'll be good to go for this recipe. Failing that, you can go for the McDonalds style sausage patties that they use in their breakfast muffins.

A note on casings! I personally use natural casings exclusively. This is my personal preference, and there is absolutely nothing wrong with the ready to go collagen casings that you can buy. the natural casings are just what I'm used to, and I like the randomness you get with natural casings. I mean, how boring would it be to have 100% uniform sausages 100% of the time?!

They also come in a wide array of sizes. The sizes are in diameter, and are usually given in mm. To give you a reference point, 21-26mm range is typically used for classic breakfast sausages & chipolatas, and these are usually lamb casings. For a more dinner sized sausage like I have used, you want a hog casing. They range from 30-38mm in diameter, and are thicker than lamb casings which make them perfect for beginners to link and cook. They are a bit tougher to eat, but with proper preparation (i.e. an overnight soak in clean water, and a good wash through before linking), they can be every bit as delicate as lamb casings.

I'll list the recipe for a 1Kg (meat weight) batch of the sausages. I made 5Kg myself as I was fairly confident of how the results would pan out.

Ingredients

600g Pork Shoulder (rindless)
400g Belly pork (rindless)
1/4 tsp Sage
1 tsp Parsley
1/2 tsp Black Pepper
1 tsp Onion Powder
37g Chopped Leek
80g Oatmeal
80ml Water (can be adjusted to give you the consistency that you would like)
3g Salt

Method

For those of you with a mincer, chop the meat into cubes that will fit through the neck of your mincer.

IMG_0267_resized.JPG


As you can see in the picture above, I have a good ratio of fat to lean. I have the belly pork on top of the shoulder to give you a better idea of how much fat you are looking for ideally, however as ever you are welcome to have a play about with the recipe and tailor it to better suit your tastes.

Next you simply mince the meat through a coarse plate once.

IMG_0269_resized.JPG


Next it's a simple case of take your dry goods (including the leek) and mix it gently through the mince to make sure that the meat is not compressed and that the dry goods are evenly distributed throughout the mince.

Now it's time to work the meat to extract some myosin protein goodness! To do this, add in as much water as you think you'll need to get the consistency that you like. It's best to add it a little at a time so that you do not risk adding too much water. To mix, you want to work it into the mince by compressing it this time. This will allow the proteins in the meat to bind onto the water molecules, and over time it will become sticky and start binding together - this is a good thing. When it feels wet enough for you and is sticking together quite well, it's time to mince it for a second time on the medium plate.

Once you have minced it for a second time, it's time to transfer the mix into your sausage press if you have a separate one. You'll also need to have your casing of choice ready to go by this point.

This is also a good point for you to cook some of the mix off and taste it to see if it's how you like it. If it needs something else, or more of something already in there, this is the best time to add it to make sure it's right!

From this point, it's a simple case of working the stuffer to adequately fill the casing. Try not to overstuff the casings as they will simply burst when you either try to link them or cook them. The secret to find (and all it takes is a little time and practice), is when you press the joint for the link, you'll feel the meat flow away from where you are pressing (this is prior to twisting the link). Basically, you're aiming to stuff the casing just enough to allow this flow some room as this will firm up each individual link as you link them. If you find you have overstuffed one particular section, simply gently press the casing slightly and repeat this down the casing to move the meat about so that it is of a more consistent density. Again, this simply takes practice and patience.

Here's my stuffing in progress:

IMG_0270_resized.JPG


Once you have stuffed all of your mix, you simply need to link the sausages together. Explaining how to link sausages in writing is quite difficult to do at the best of times, but being left handed it makes it even harder, especially as most folk are right handed. There are loads of great video guides and tutorials that can show you how to link sausages out on the net, so I won't go into details here. If there's any lefties out there who are trying this and can't make sense of it, just give me a shout and I'll do what I can to help out!

As you can see from the picture below, the sausages that I made for this batch are rather large. This is intentional as I prefer a properly large sausage, but you can make them any size that you wish. I was using 34-38mm casings for this, linking them at about 5 inches per link, but I go by 4 finger widths myself - think holding your hand flat with your fingers together, it's the distance from the outside of your pinky finger to the outside of your index finger. Obviously if you have small hands, you'd have smaller sausages this way, but with practice you'll be able to make fairly consistent link lengths.

IMG_0271_resized.JPG


All that's left to do now is to separate your chain of links into bunches that you prefer to have (I did them in bunches of 6 myself), and then leave them in the fridge overnight to allow them to bloom. By bloom, I mean giving them time to allow the flavours to mingle and mature.

From here, it's a simple case of either freezing the ones you aren't going to eat for a while, or cooking them off and sampling your handiwork!

I vacuum packed mine and froze most (all it does is prevent freezer burn, but also keeps the kitchen tidy when you take them out to defrost too), but I kept enough aside for my parents to have them for dinner after they had bloomed, and also 18 for my sister and brother in law to taste test and let me know if there could be any improvements made to the recipe (it was a resounding 1 fault - I didn't make enough of them! And they also said they have never had a shop bought sausage that tastes that good either, which was nice to hear them say!)

To cook, simply put them in the oven at 175 degrees celsius for 20-25 minutes, and they'll be perfectly cooked through. They give off an amazing smell as they are cooking too.


I hope you enjoy them, and please feel free to give me feedback on how you got on, or if you are stuck at any stage too. I'll be here to help!
 
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Q007

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They look scrummy. I used to love richmond brand sausages till I found out what goes into them as far as meat is concerned. Hope I ain't put you off Qx

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Durthic

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Not at all! I know exactly what goes into them, probably better than most, and actually used them in a post on here in another thread. I am honestly amazed that they are allowed to be put up for sale to be honest!

My aim with the recipes I post is to adapt existing recipes that are unfriendly to those who have diabetes (my father has it, thus the reason I spend so much time outside of butchering at work working on these things), to be able to continue to have foods that they used to have, but to do it in a way that uses only ingredients that naturally occur, and can easily be found in the shop, but most importantly to make them not taste like they have been specially adapted or developed for those who have diabetes. They should still have as much flavour as they should, if not be higher quality than what you can get from the shops.

The best thing about what I'm doing though, is being able to share it with everyone on here. By giving them the recipes I am developing for my family, I am also giving people here the chance to be able to enjoy food that they not only know what is in it, but can allow them to take control of their food and have it how they want it. Not how a company defines they should have it.
 
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Q007

Well-Known Member
Messages
466
Type of diabetes
Type 2
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Diet only
Dislikes
People who tell lies.
My GP (Dr Doom).
Not at all! I know exactly what goes into them, probably better than most, and actually used them in a post on here in another thread. I am honestly amazed that they are allowed to be put up for sale to be honest!

My aim with the recipes I post is to adapt existing recipes that are unfriendly to those who have diabetes (my father has it, thus the reason I spend so much time outside of butchering at work working on these things), to be able to continue to have foods that they used to have, but to do it in a way that uses only ingredients that naturally occur, and can easily be found in the shop, but most importantly to make them not taste like they have been specially adapted or developed for those who have diabetes. They should still have as much flavour as they should, if not be higher quality than what you can get from the shops.

The best thing about what I'm doing though, is being able to share it with everyone on here. By giving them the recipes I am developing for my family, I am also giving people here the chance to be able to enjoy food that they not only know what is in it, but can allow them to take control of their food and have it how they want it. Not how a company defines they should have it.

Cracking stuff.. Q..
 

luceeloo

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Excellent recipe on two levels - my Mom is wheat intolerant and spends a small fortune on wheat-free sausages. I'm a sausage snob and only like really tasty ones. I am going to have a play with this recipe!
I have neither a mincer nor a sausage stuffer, but going to have a go at patties (or even scottish style squares) and see how well my food processor can handle this.
 
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vespa

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I found how the "industrial sausages" were really made after years of eating them at work, it made me feel sick knowing about it. since then I go for "proper" sausage with real meat in the like shoulder pork, belly pork, and those with interesting flavours like leek, apples, smoked bacon, onions, the possibilities are endless and to find that there is an enthusiast making natural sausages is good news, something I would like to myself in the future. some super markets put on specialist range of finest or of a rustic character sausages which seems to be as described. as per the contents.

There isn't many home made sausage makers round here.
 
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Durthic

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With my dad having diabetes, my mum keeping us on a low fat/low salt diets or more years than I can remember, and also with my sisters gluten and onion intolerance to name a few (yet for some reason she can have onion powder fine enough - weird I know!) I have a great time trying to find things that work for everyone but still taste great.

Since I work as a butcher, it really gives me a chance to test my knowledge and skills to be able to come up with these recipes, and as I said before, the rewarding part is not only keeping my family happy with the food that I make for them, but also to pass on the recipes I develop (which is very unbutcher like, they'd try to exploit them for a profit!) so it gives everyone who's interested in them the chance to try them for themselves and maybe it'll enable people to take greater control of the food they eat.

Supermarkets might be a convienient place to shop, but I feel that going back a step and making our own food brings things back to its core and allows us to put what we want in our food.
 
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luceeloo

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I made them on New Years eve. The gannets that I live with devoured them in seconds!
Butcher minced the pork for me, and I put a large spring onion in instead of a leek. They were lovely! Made them into big patties the size of a slice of bread, so they could have a proper sandwich.
 
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Durthic

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I am so pleased that everyone liked them! I might try them with spring onion in them and see what yours were like, it sounds really interesting!

I'm stuck trying to decide what type of sausage to make next. I'm thinking either a plain pork sausage, a play on the official yorkshire sausage (since the butcher who released his recipe appears to have deliberately distorted the quantities ironically), or maybe a cumberland.

Failing that, I am also thinking on making some bacon up using a drycure, however that wouldn't really be a diabetes friendly thing, especially considering I've been asked to make up some maple cured back bacon (loads of sugar basically). And the fact that it takes 7 days to make.

Or how about a challenge? Someone can suggest a butchers product and I'll attempt to make a diabetes friendly version of it if I can.
 

Durthic

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I'm currently playing mad sausage professor hahaha! I had an idea to spice up a Cumberland a little bit, am just waiting on a sample to cook off to see how successful it's been!


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noblehead

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With my dad having diabetes, my mum keeping us on a low fat/low salt diets or more years than I can remember, and also with my sisters gluten and onion intolerance to name a few (yet for some reason she can have onion powder fine enough - weird I know!) I have a great time trying to find things that work for everyone but still taste great.

Since I work as a butcher, it really gives me a chance to test my knowledge and skills to be able to come up with these recipes, and as I said before, the rewarding part is not only keeping my family happy with the food that I make for them, but also to pass on the recipes I develop (which is very unbutcher like, they'd try to exploit them for a profit!) so it gives everyone who's interested in them the chance to try them for themselves and maybe it'll enable people to take greater control of the food they eat.

Supermarkets might be a convienient place to shop, but I feel that going back a step and making our own food brings things back to its core and allows us to put what we want in our food.


I take it you also sell them in your shop Durthic? I do agree with what you say about supermarkets being all too convenient, making your own food is not only enjoyable but much tastier too as you can add more of the things you enjoy to eat.
 

Durthic

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No I don't. The company I work for have their own recipes and absolutely everything they do has to be done according to their specification, no ifs ands or buts.

That's why I enjoy butchery as a hobby as well as a job. It allows me to keep my hand in with skills I'm not able to use at work.


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noblehead

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No I don't. The company I work for have their own recipes and absolutely everything they do has to be done according to their specification, no ifs ands or buts.

That's why I enjoy butchery as a hobby as well as a job. It allows me to keep my hand in with skills I'm not able to use at work.


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Venture out and open your own shop, I'm sure you'd make a success of it making your own. We shop at our local butchers every week and I think because of the recent health scares concerning horse meat traditional butchers shops are now seeing a revival.
 

Durthic

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I do not have diabetes
I'd love to be able to have my own shop, the problem is the cost of setting up a premises, and the other problem is that 2 of the best butchers in the UK are in the area too, so I'd have to be sure that I could hope to match what they could do, or at least get close to it.

The horse meat scandal did indeed drive a resurgence in traditional butcher shops, and I think it's a good thing. Supermarkets still can't hope to provide the level of expertise and one to one care that the local butcher shop has been providing. I'd even go so far to say that the local butcher shop wins on outright quality as they don't have the sheer numbers of customers that supermarket counters get, a good example of this was over christmas. There were 3 of us working, and we had to provide the level of service that our counter has become known for, with massively increased customer numbers, and keep our shelves stocked up (no mean feat at busy periods!), as well as churn out over 200 turkey orders on christmas eve alone. We all did the best we could, but considering the circumstances, I know quality and service dipped below the level I would have liked mostly because we simply couldn't spend the amount of time we needed to spend with customers.

No doubt it was the same everywhere, but in our case, it simply came down to the senior management not organising things as well as I personally would have liked, but being a grunt so to say, I just had to do what I could, to the highest standard I could with what I had to work with.