Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Spice Mixes => Topic started by: Nay-nay on March 18, 2011, 01:13:44 am
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We recently had a free range pig killed. We learnt from our last free range pig that the meat was extremely lean - which doesn't make the best pork products like bacon and ham - too rubbery. They also don't grow that big. So we decided we would get the whole lot made into sausages. This is a real treat for the house as I don't buy sausages as you just can't know for sure what is actually in them. The butcher is a personal friend and was very happy to accommodate my request of preservative free and that i wanted to supply the seasoning that went in them. This is what I came up with using this sausage recipe site (http://www.sausagemania.com/index.html) as a guide. I made up my own mixes by swapping a couple things around and by multiplying recipe to put into 10kg of mince. If your are making your own mince at home with the TMX and don't have sausage machine you could use mix to make rissoles or a kofta style sausage.
Hungarian Raisin
pork mince: 1kg.
Coarse salt: 1 tablespoon
Ground black pepper: 1/2 teaspoon
sweet paprika: 1 tablespoon
garlic powder: 1 tbsp
Ground allspice: 1 teaspoon
raisins: 130g
Whizz the whole spices to powder first then add raisins and powdered spices and whizz together. Remember to use cling wrap in between lid and jug so that powder doesn't fill kitchen (and lungs) ;)
Breakfast sausage
pork mince: 500g.
Coarse salt: 1/2 tablespoon
sage: 1/2 teaspoon
thyme: 1/3 teaspoon
Ground nutmeg: 1/8 teaspoon
Ground marjoram: 2/3 teaspoon
ginger: 1/2 tsp
Ground black pepper: 1/3 teaspoon
Spanish Chorizo
pork mince: 1 kg.
Coarse salt: 1 tablespoon
Garlic powder: 2 tbsp
Ground nutmeg: 1 teaspoon
Brown sugar: 2 tablespoon
Smoked paprika : 1 tablespoon
sweet paprika: 1tbsp
chilli flakes: 1 tablespoon
Your butcher may add water to mix and also want to add some kind of binder. Ideally Tapioca flour would be good but I could only find tapioca that had 220 in it at the supermarket which would have defeated the purpose of having preservative free. So we had "No Egg" as the binder. It has potato flour and tapioca flour in it. These sausages taste so wonderful and I think for me it is mainly because I know exactly where it came from. ;)
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You are so clever Nay-Nay. Thank you so much for sharing these recipes. I have been contemplating our own sausages as the contents of bought ones scare me.
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I know - when I eat a sausage I want to know there is just minced meat in there!! The last lot of beef sausages I had made up from one of our cows, I used honey and tamari to flavour one lot and I cooked up a Italian pasta sauce to put through another lot. - worked out good. Ideally sausages need a little of the fat through them so they aren't too dry but the amount that some budget sausages have in them is ridiculous - they are swimming in fat when you are trying to cook them. :-))
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You are so clever Nay-Nay.
...and lucky as well to live on a farm :D it must be fantastic to be able to produce all your own food
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Yes I think so! But always want to do more so we are self sufficient which drives hubby a bit crazy. :-)) :D
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Great recipes thanks Nay-nay, I too am very wary of bought sausages but why is it that men love them so much ??? ???
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:-))......No I'll leave that..... :-X ;) :P :D
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ROFL
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good girl nay nay, I had to show some restraint as well...was very tempted :D
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;D ;D OK, that was a question without thought :D :D
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ooo i have been wanting to make my own sausages..beef ones but its the casings i dont like either artificial and what the hell is in that or pork intestines yeeekkk...or some other animals!! what do you use nay nay or your butcher.. my local butcher that only does pork sausages such as chipolata actually thats it lol and merguez so its quite boring..miss nice beef sausages that are from a good butcher..anyway my butcher said he would make them for me no problem if I just told him what spice mix is in them..i know it can vary but what is the base mix..and the percentage of beef to spice etc or rest of filling?? I so want beef sausages and did buy books but never got around to it and got a bit put off by all that is necessary to make them yourself!
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oh and do you think you could easily test out flavours in a skinless type sausage before asking for them to be made by the butcher in larger amounts??
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Nay nay, thanks for these recipes. They look good. I've made sausages in the past, and Frozzie I always cook a little of the mix to see that the flavor is right, before putting them in the skins. You can make skinless ones. I'm now inspired to have another go. Thanks.
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ive spent the last hour checking out differnt sites..re-inspired to give this a go and do something to make a whole lot of tasty beef sausages ready for bbq season...
chookie how do you cook it up..just like mince or in a skinless sausage form??
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Frozzie, just make a small patty. It is the amount of salt that is difficult to judge. just have a go. I usually make them with a friend and our partners help with the testing.
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oh and do you think you could easily test out flavours in a skinless type sausage before asking for them to be made by the butcher in larger amounts??
For sure - The recipes I've given are for small amounts of meat (1kg and 500g) enough for 1 meal. I then multiplied this mix by 10 and put the prepared mixes into glass bottles for the butcher to mix through 3 lots of 10kg mince. He gave me back alot of the mix - so I have some for next time.
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ooo i have been wanting to make my own sausages..beef ones but its the casings i dont like either artificial and what the hell is in that or pork intestines yeeekkk...or some other animals!! what do you use nay nay or your butcher..
Umm I love the natural casings. ;) This definition says it all really. Natural Casings, The Quality Choice
(http://www.ansca.org.au/)
i know it can vary but what is the base mix..and the percentage of beef to spice etc or rest of filling?? I so want beef sausages and did buy books but never got around to it and got a bit put off by all that is necessary to make them yourself!
The ratio is as mentioned in the recipe - 1kg of mince to those spices. The site I got it off (link below) said this was their whole recipe - they didn't add anything else but my butcher wanted to add binder and added to his liking. I think I remember him saying it was something like 2kg of binder to 30kg of mince??? Plus he added a bit of water. Your butcher may have a different take on it - that's just how this guy does it. If I was doing it at home in a small quantity without skin I would just add a couple eggs to the meat and spice mix - nothing else. ;)
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nay nay do you know what he used for a binder?? was it the tapioca flour you mentioned previously?? I would really interested to know what it is that he uses??
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ooo i have been wanting to make my own sausages..beef ones but its the casings i dont like either artificial and what the hell is in that or pork intestines yeeekkk...or some other animals!! what do you use nay nay or your butcher..
Umm I love the natural casings. ;) This definition says it all really. Natural Casings, The Quality Choice
(http://www.ansca.org.au/)
yes I think Ill go for sheep casings maybe they are easy enough to order and I have eaten who knows what in past sausages its just the idea of knowing its intestines that put me off but so does artificial ones like collagen..just need to put it out of my mind lol
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nay nay do you know what he used for a binder?? was it the tapioca flour you mentioned previously?? I would really interested to know what it is that he uses??
He uses 'No Egg' (http://www.orgran.com/products/174/) in his preservative free sausages - it has tapioca flour and potato flour in it. I asked him about rice flour as it would have nice and cheap but he said it didn't have the binding ability. :)
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Thanks nay nay.... Didnt rιalise it was thι name of a product at first and after checking thι very long list of binding agents butchers used it made me even more motivated to make my own! Found some interesting recipes too online during m'y search... Just need to invest in a stuffer much to dh disgust! Hι is very much over cookbooks and gadgets.
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I missed this discussion. I've been thinking a similar thing but hadn't really got to the stage of putting the sausage into casings as I don't have farm meat available any more. I thought I might just try some skinless sausages of my own and see how they go. I guess they will be sort of long meat patties.
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I just thought I'd let you all know that if you don't have a saugage maker gadget I noticed on master chef they used a big icing bag to put the castings on and pushed the saugage mix in that way. Good idea for small amounts. ;)
Have a look here (http://www.masterchef.com.au/video.htm?movideo_p=44678&movideo_m=109205)
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cant watch it...hate this new thing they have about banning overseas from watching tv series and making it for locals only...do youknow what episode and series it was so i could possibly find it on youtube or something?? thx
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Can't help you with that one frozzie, but here's a great pictorial one (http://www.sausagemania.com/tutorial.html) showing various types of sausage stuffers.
Quite humourous!
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That is a pain Frozzie :-\ It was Master Class 4 - Fri 27th May. But it was as little as 500g of meat with spices mixed in and than literally a big icing bag with nozzle and the natural casing just fitted over the nozzle and you piped it in. They had to help it in and it only made about 2 big fat sausages.
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hey nay-nay// the spanish chorizo normally is airdried.. do you do it like that ?
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No - It wasn't chorizo just the flavour in normal 'bangers and mash' type of sauage. ;)