26 February 2010
Sausage Attempt number One
5 out of 10... so no supporting photos! But the second attempt will be better. My first recipe (invented ... maybe that's the problem?) used pork rump, fresh peaches, mango chutney, fresh sage, onions, garlic and plenty of salt. Some of the skins split - and there was too much fat in the pan so I need to reduce the proportion - and perhaps cook them at a lower heat. Also I like a very pronounced flavour and these were disappointingly mild. So, more of everything!
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3 comments:
Too much fat in the pan can be because you cooked them too hot. To make a good sausage you need to keep everything cold while you're mixing it, you need TO mix it really well (you're more or less making an emulsion, and you're also developing the proteins in the meat, very much like making bread) and then you need not let it get any hotter than about 70°C when you're cooking it or the emulsion can break and you'll get a pan full of fat and a nasty-textured sausage. Pork shoulder is excellent and often very cheap, better than rump. 30% fat is ideal. The commercial sausages have soy protein and other suchlike stuff to keep the texture nice.
And you want PLENTY of salt. About 2% by weight.
Hey thanks for that. It's definitely harder than I thought... had my second go yesterday. Beef rump, ;left the fat on it and added chilli, paprika, salt, salt and more salt, garlic, onion, ginger. I managed to overfill some of the skins and they burst. Then got the hang of that but ran out of skins.. so made patties. The sausages were still too dry, but I learned that they must be rested so the skins dry out. Much better from that perspective... and my husband did manage to cook them on the barbeque and they turned out well. but still planning much more experimenting.
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