The Sausage Podcast
Sausage Show 22 Frankfurters and Knackwurst
Frankfurters 1.4 kg pork shoulder 100g smoked bacon 25 g curing salt 300 g ice snowed 7 g English Mustard 10 g paprika 3 g mace 5 g white pepper - I used i level tsp 10 g chopped garlic - I used 1 tsp garlic powder Knackwurst 450 g pork shoulder 350 - 400 g turkey meat 500 g beef 45 g curing salt 2 g mace 5 g white pepper 5 g coriander powder 300 g ice snowed about 5 g garlic powder 5 g allspice
Sausage Show no 20 Some rules about curing
Why are there different types of salt and what are they for? The word ‘salt’ is a scientific description that we need not go into for the purposes of curing. However, what we know as common salt, Sodium chloride, has long been used to preserve fish and meat. It works because water is powerfully attracted to the constituents of salt, and will dilute it. If there is enough salt, the water inside poisonous bacteria will burst out, killing the microbe outright. Moreover, it takes a lot to make...
Sausage No 19 - Some BBQ marinades for sausages
Sweet Baby Ray BBQ Sauce 300 ml Ketchup 110 g dark brown sugar 60 ml treacle or molasses 60 ml pineapple juice 60 ml water 60 ml apple cider vinegar 1 tbsp Worcestershire sauce 2 tbsp Dijon mustard 2 tsp paprika 2 garlic cloves, chopped and crushed 1 level spoon salt Lots of pepper Memphis style marinade 200 ml tomato ketchup 100 ml white wine vinegar 100 ml sweet chili sauce 1.5 tsp onion powder 50 g golden caster sugar 1.5 tsp garlic powder 8 dessert spoons Anglesey Sea Salt smoked water...
Kovbasa from the Ukraine
This is a brilliant garlic sausage that can be eaten either hot or cold, and it needs a lot of garlic, so watch out! 2 Kg Pork Shoulder 800 g Beef 400 g Pork Fat 150 g Curing Salt 1 - 2 Tbsp ground black pepper 1 Tbsp Allspice 8 Garlic cloves 800 ml water 1 Tbsp Peperivka whiskey
Sausage Show no 17 - Spice kits
This week we look at sausage spices. The ready made kits with everything you need to make a particular sausage, and are an ideal way of starting out in sausage making. You supply the skins, breadcrumbs or rusk, and meat. You will want to make them from first principles sometime, but these packs are really easy to use and you can even get organic ones!
Sausage show 16 - Easter sausages
Easter sausage with cabbage This is a polish recipe, traditional around the region especially the Ukraine. Ingredients Chopped onion 350 g cabbage 2 Tbsp oil 100 ml Water 1/4 tsp ground black pepper 1/4 tsp caraway seeds Small can of sauerkraut 400 g 400 g diced tomatoes 2 Tbsp sugar 1/2 tsp salt 450 g kielbasa sausage Fry the onions until translucent, and add the cabbage and turn the heat up. Fry the cabbage keeping on the move. Add the water and the pepper and simmer for 15 mins Add the...
Sausage Show No 15 Smokey sausage liquid
We have been away collecting sausage recipes and we took the chance to visit Halon Mon, the Anglesey Sea Salt company, where they make a really great product - smoked salts and smoked water. I am embarking on an experiment to see if it makes a good smoked sausage. The basic recipe is for a Mexican chorizo - which is cooked, not air dried. Ingredients: 1.4 kg pork shoulder 600 g pork belly 2 g ground black pepper 2 g chilli flakes 2 g cayenne 1 g oregano 50 ml white wine vinegar 25 ml...