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Herewith a selection of butcher inspired recipes for making sausges.
However there are a number of ingredient suppliers who also have a wide range of premixed sausage seasonings and a wealth of knowledge when it comes to making sausages. So if you have any problems or want to try a new flavour, they will be only too pleased to advise you.
Here are a few links to some ingredient suppliers who are supporters of BPEX activities
www.wrwright.co.uk
www.verstegen.co.uk
www.raps.co.uk
www.mrcflava.co.uk
www.lucasingredients.co.uk
www.awsmith.co.uk
BUTCHER INSPIRED RECIPES
1940’s Speciality Pork Sausage
Bookham Boozy Sausage
Pork and Leek Sausage
Pork, Honey & Wholegrain Mustard Sausage
Ravioli of Pork Cheek and Oyster Cream
Confit of Pork Cheek with Mixed Leaf Salad and Basil Pesto
Smoked Pork Cheek Hash, served with Cranberry and Port Wine Chutney
Cured Pork Cheek with English Pancetta and Peppers
Braised Pork Cheek with Peanut and Bean Curd
Slow-cooked Pork Cheek
Rillons
1940’s Speciality Pork Sausage
Take:
51.8% Shoulder Pork (85% visual lean)
17.3% Pork Fat
2.1% 1940’s Seasoning Mix*
14.4% Rusk
14.4% Chilled Water
1940’s Seasoning Mix
55.0% Salt
18.0% White pepper
13.0% Mace
8.5% Ginger
4.8% Sage
*usage rate 30g per kg of meat content
Method:
Mince Meat through a coarse plate.
Place in mixer or mixing bowl, add seasoning and rusk and mix well.
Gradually add chilled water and mix until absorbed.
Re-mince through a 5mm plate.
Fill into casings.
Bookham Boozy Sausage
Take:
66.5% Pork or Beef
13.3% Rusk
1.2% Salt
18.5% Guinness
0.5% Seasoning Mix
Seasoning Mix
16.7% All Spice (one part)
66.7% Coriander (four parts)
16.7% Pepper (one part)
Make:
Mince meat through a 5mm plate.
Add rusk and seasonings and mix, slowly add the Guinness and mix. Stand for 15 minutes.
Re-mince through 5mm plate and fill into casings.
Leave overnight to dry.
Pork and Leek Sausage
Take:
75.0% Pork
7.8% Rusk
11.2% Water
3.7% Leeks
2.3% Seasoning
Make:
Select rindless pork and remove any blood specs.
Choose selected bellies and add lean shoulder to achieve 75% visual lean.
Mince pork through a 5mm plate.
Place in mixer, add seasoning and then 50% of the water.
Add rusk slowly and then the remaining water followed by chopped leeks.
When mixed to the desired texture, mince for a second time.
Fill into desired casings.
Pork, Honey & Wholegrain Mustard Sausage
Take:
47.8% Lean Shoulder Pork
23.8% Pork Back Fat
9.5% Rusk
12.0% Water
2.4% Seasoning (Lucas)
0.3% Whole Grain Mustard
4.2% Honey
Make:
Mince meat through a 5mm plate.
Add 50% of water and mix for 30 seconds.
Add seasoning, mustard and honey and mix for 30 seconds.
Add rusk and remainder of water and mix for 60 seconds.
Fill into casings and leave for 12 hours before sale.
Ravioli of Pork Cheek and Oyster Cream
Feeds 10
Preparation time 30 minutes
Take
Ravioli
400g flour
100g semolina
12 egg yolks
Filling
500g cooked pork cheek, flaked
10g garlic purée
50g shallot, finely diced
75g celery, finely diced
75g leek, finely diced
200ml white wine
2g lemon thyme, chopped
2g chives, finely chopped
Sauce
50ml olive oil
75g shallots, finely diced
50g oyster sauce
500ml whipping cream, lightly whipped
Make
Sauté the vegetables in a heavy pan, add the flaked pork cheek and white wine and simmer gently for 15 minutes, add the herbs and stir in.
To make the ravioli, sieve the flour and semolina together, add the egg yolks to form a dough and knead. Allow to rest for 1 hour. Roll into 8cm x 8cm x 1½mm sheets, make the ravioli and cook in boiling water for 8-10 minutes.
To make the sauce, sauté shallot in the olive oil. Pour in the oyster sauce and mix well. Add whisked cream.
To finish, drain the ravioli well. Place in a warmed dish, pour over the sauce and garnish.
Confit of Pork Cheek with Mixed Leaf Salad and Basil Pesto
Feeds 10
Preparation time 30 minutes
Cooking time 5hrs
Oven temperature 130º-180ºC
Take
30 x pork cheeks, prepared
20g fennel pepper
35g sugar
200ml extra virgin olive oil
Make
Season the cheeks with a light coating of fennel pepper and sugar and refrigerate for 8-10 hours.
Heat an ovenproof dish, and a small amount of the olive oil.
Sear the cheeks on both sides until golden brown.
Add enough extra virgin oil to cover the cheeks. Cover with a lid and place in the oven, braise until tender.
Remove cheeks from the dish, allow to cool and refrigerate overnight.
To serve, season the cheeks with some additional fennel pepper. Sprinkle with sugar, caramelize lightly, and finish in the oven at 180°C for 15 minutes.
Smoked Pork Cheek Hash, served with Cranberry and Port Wine Chutney
Feeds 10
Preparation time 30 minutes
Take
Smoked Pork Cheek Hash
750g smoked pork cheek, prepared
1 litre pork stock
200ml olive oil
500g new potatoes, medium diced
200g leeks, thinly sliced
20g garlic, sliced thinly
500g carrots, small diced
1 tbsp parsnips, medium diced
Chives to taste
Fennel pepper to taste
Cranberry and Port Wine Chutney
150g dried cherries
35g white sugar
150ml sherry vinegar
400ml port wine
15g fresh thyme
3 shallots, finely diced
Make
For the Smoked Pork Cheeck Hash
Place the pork cheeks into the pork stock. Bring to the boil and simmer gently for 2 hours.
Allow to cool and dice the cheeks for the hash.
In a large skillet, heat enough oil to coat the bottom of the pan. Crisp the potatoes first. Add the remaining ingredients and cook until done.
Season with salt, pepper and chives.
For the Cranberry and Port Wine Chutney
Place all ingredients in a small saucepan, heat and reduce to a thick consistency.
Cured Pork Cheek with English Pancetta and Peppers
Feeds 10
Preparation time 30 minutes
Cooking time 45mins
Take
500g cooked pork cheek, diced
100g English pancetta
1kg (10) green peppers
250g onion, thinly sliced
15g garlic puree
1kg tomatoes, blanched and seeded
40ml extra-virgin olive oil
Make
Dry roast the peppers and remove the skins. Discard the stems, seeds and filaments and cut the peppers into thin strips.
Place the olive oil in a large frying pan and lightly brown the onion, add the garlic and cook for a further 2-3 minutes. Cut the tomato into thin strips and add to the onions along with the prepared pepper.
Cut the pancetta into thin slices, add to the pan. Season and cook over moderate heat for about 15 minutes.
Pour the peppers in a large bowl and serve.
Braised Pork Cheek with Peanut and Bean Curd
Feeds 10
Preparation time 30 minutes
Take
1kg pork cheek, prepared
200ml pork stock
100g bean curd, mashed
120g peanuts
2 bay leaves
175ml vinegar
100ml soy sauce
200ml Sake
2g ground black pepper
50g brown sugar
15g minced garlic
Make
Place the cheeks in a bowl with all the bay leaves, vinegar, soy sauce, Sake, black pepper, sugar and garlic and marinate in the refrigerator overnight.
Remove the cheeks from the marinade and sear in a hot oven proof dish. Add the pork stock and marinade.
Place in the oven and simmer gently for 1½ to 2 hours.
Remove the cheeks from the cooking liquor. Strain the cooking liquor into a saucepan, bring to the boil and simmer until the sauce is a double cream consistency. Return the cheeks to the sauce, add the peanut and bean curd and simmer for 4-5 minutes.
Serve with Udon noodles.
Slow-cooked Pork Cheek
Feeds 10
Preparation time 30 minutes
Cooking time 2hrs
Take
1kg pork cheek
1 orange peel
10 juniper berries
1 star anise
10g peppercorns
10g ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm pieces
1 litre pork stock
Bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3 litres water
Make
Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
Immediately reduce to a very gentle simmer and be careful not to boil.
Cook for 2-3 hours and then allow too cool.
Remove the cheek from its cooking liquid and place on a chopping board. Remove excess fat and slice into required portions.
Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
Cut up the vegetables into smaller pieces and then place back into the strained bouillon along with the sliced cheek of pork.
To serve, simply reheat the meat and vegetables in the bouillon and place some crushed new potatoes into the middle of a large bowl.
Garnish the vegetables around the plate and then place three slices of cheek on top of the potatoes. Finish by ladling the cooking juices over and around.
Rillons
Feeds 10
Preparation time 30 minutes
Cooking time 1½ - 2hrs
Oven temperature 200ºC
Take
1kg pork cheek
100g pork fat
10g fresh thyme
2-3 bay leaves
15g garlic cloves, minced
200ml red wine
Flakey salt and black pepper to season
Make
Cut the cheeks roughly into large 5cm cubes
Heat the pork fat in a large pan and throw in the cheeks. Brown on all sides, turning occasionally, then transfer to a large ovenproof dish - the pieces should fit fairly snugly without piling on top of each other.
Add the other ingredients and season.
Transfer the dish to a hot oven of 200ºC. Check every 8-10 minutes, turning the pieces. After about ½ an hour the fat rendered from them should be at least half way up the pieces, which will be getting very nicely browned.
Turn the oven down to 160ºC and cook the rillons for at least another hour, turning once or twice during that time.
When the meat is tender, remove and allow to cool in a mould.
Serve hot or cold with salad.
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