Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor -Homemade Sausages and Spice Mixes.


Homemade Sausages and Spice Mixes.

Welcome to this week’s cookery column those of you who know me well know that I make most or nearly everything from scratch if possible…https://blondieaka.com/2018/10/01/hot-dogs-those-two-words-should-strike-fear-into-your-heart/

On my Mondays column on my own blog I investigated  Hot Dog Sausages this week and I was shocked so instead of what I had planned, I brought this post forward… I always make my own sausages or buy them from a friend here who makes her own. She was married to a German gentleman so makes really lovely German varieties also many of the markets here make their own sausages which means the natural casings are freely available…

A quick tip on how to spot a natural casing is if the sausages on display are not all a uniform shape but all slightly different and may be wider at one end from the other.

Firstly I will give you two recipes for sausage spices which are easy to make as most people have the spices in their store cupboards and it helps with the rotation of your spices as they do lose their flavour if they sit in your cupboard for an extended period…lol…Now wasn’t that a polite way to put it???

These mixes are lovely if you are buying your meat already minced… I will also give you a recipe for making your own sausage meat from scratch.

Sausage Spice Mix

This spice mix is enough for 1lb of meat once mixed in the meat chill for about 3 hours as the meat must get really cold before filling your casings…but of course if you want to make a larger amount then store in a sealed container but remember not to use fresh garlic but dried if storing which is why with this mix I just make as required.

Ingredients:

• 3 ½ tsp of Paprika
• 1 ½ tsp of salt
• ½ tsp of fennel seeds
• 1 tsp of freshly ground black pepper
• ¼ tsp of red pepper flakes ( optional)
• 1 tsp of garlic granules ( I use fresh garlic)

Mix all the spices together or if you like your fennel a bit finer then blitz or grind in a pestle and mortar then use as required.

Italian Seasoning

This Italian seasoning is very nice if you don’t have Italian seasoning but have dried oregano and rosemary then use those…

Ingredients:

2 tsp dried parsley
2 tsp Italian Seasoning
½ tsp Fennel Seeds
2 tsp of salt
1 tbsp of minced garlic
½ tsp paprika
1 tsp red pepper flakes
2 tsp minced shallot

Mix all the ingredients together this mix is enough for 2 lbs of meat.

A Quick Tip I always make and cook a small patty just to check the seasoning and adjust if required.

Sausage Casings.

Natural sausage casings are generally made from pigs intestines although sheep’s, goat or cattle are sometimes used. The intestines are scraped, flushed and washed with salt and water either by hand or machine and have been used for centuries.

A video showing how to clean the casings.

Organic food regulations only permit natural casings.

As I stated above you can spot whether or not natural casing are used in sausage production as the sausages will not all have a uniform shape.

Artificial Casings.

Artificial casings are made from collagen often from cattle skin, cellulose or plastic (not eaten)

If you buy a lot of sausages you may notice some have a plastic skin which has to be removed or it separates when cooking.

Vegetarian Casings.

Are 100% plant based and used in Halal or Kosher food making.

The Sausage.

I expect you were wondering when I would get to this part… I think making sausages is a great idea as you can introduce so many flavours and spices which to buy are generally expensive and unless you are buying Artisan ones the other ingredients are probably questionable…

Ingredients:

• 2 ¾ lbs Lean Pork…Hip or shoulder
• 1lb 2 oz Belly Pork
• 1lb 2 oz Pork back fat
• 3 oz salt
• 1 ½ tsp dried sage
• 1 tsp freshly ground black pepper
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• 6 oz breadcrumbs or medium oatmeal
• 250 ml iced water
• 6 metres (20 feet) 28–35mm (3⁄4–11⁄2in) sheep or hog casings, soaked and one end knotted

A quick tip If you put the Pork fat into the freezer for 30 minutes, it will mince more easily without melting.

Let’s make Sausages…

Chop the meat and fat into chunks and chill thoroughly.

Mince the meat and fat through a coarse mincing plate onto a deep, wide tray when mincing alternate pieces of meat and fat.

Mix the salt and spices with the bread crumbs or oatmeal if using and sprinkle this mix over the minced meat and get those hands in there and start to mix. Drizzle in the iced water and mix thoroughly to ensure the spices are distributed evenly.

Now make your little tester patty and cook…Taste and adjust the seasoning as required.

Now mince the mixture again through a fine mincing plate.

If you are lucky to have a filler nozzle then fit it and fill those casings making sure it is not too tight or they will burst when you make your links.

Twist the end of the sausage to close it and decide on the length you desire for each sausage and pinch the sausage easing the meat away to form a gap in the casing then twist the sausage twice…Remember when you do the next sausage twist in the opposite direction or the links will unravel easily.

If you have any air bubbles the prick the skin at that point using a cocktail stick or a sterilised needle. If the mixture is too loose within the skin squeeze from the closest link and twist again…

As with anything new practice makes perfect.

Your finished sausages on the BBQ

I hope that you have enjoyed this post on how to make your own sausages and if you enjoy as there are so many different flavours you can make …

You can mix pork and beef, chicken sausages are nice…

My favourite sausages are:

  • Cheddar cheeses and jalapeno
  • Chicken, pancetta and rosemary
  • Basil and tomato
  • Apple and caramelised onions
  • Red onion and parmesan

The beauty also of making your own sausages is that you can make a mix of flavours something to suit everyone…How good is that?

Do you make your own sausages ? If so what are your favourite flavours?

©Carol Taylor 2018

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

I do suggest that you read Carol’s post on Hot Dogs that I link to and then I think you will be checking all your sausages out from now on!!

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

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