CHAPTER SIXTEEN Sausages
STANDARD RECIPE
1. Beef sausage meat
2. Pork sausage meat
3. Beef
4. Pork
COMPOSITE
5. Haggis
6. Toad in the hole
FRIED
7. Chipolata sausage bercy
8. Sausage
9. Venison Sausage
GRILLED
10. Sausage
PASTRY COVERED
11. Sausage Rolls
a. Puff pastry
b. Short pastry
The Art of the Sausage
The Great British Banger
INTRODUCTION
British Sausages
1. British sausages have traditionally been made from inexpensive cuts and trimmings of various butchers meats. The mixture is filled into cleaned intestines of sheep or pigs and these are linked to the desired size and weight. Nowadays the majority of sausage skins are artificially produced from cellulose.
2. The traditional British sausage is made from pork or beef or a combination of both. A variety of different sausages made from alternative ingredients will be found in the various regions of the UK for example:
a. Cumberland sausages. These are made from coarsely chopped pork, herbs and spices and a generous measure of black pepper.
b. Black Pudding. These are made from pigs blood, coarsely chopped pork fat, herbs and spices. White and red pudding are also available and are made from freshly minced pork and pork fat with the addition of herbs and spices, seasoning, eggs and fresh cream. The British style is to fry or grill the sausage and serve at either breakfast or lunch using any of the recipes in this section. Sausages and chipolata are also used as garnish for dishes such as roast turkey or kidney turbigo. They are also a component of the traditional mixed grill. Sausage meat may be used as a base for stuffing as in chestnut stuffing or as a filling for braised stuffed cabbage, or as a binding agent with jugged hare.
Continental Sausages
3. On the continent mainland there are a great many different types of sausage made from a wide variety of meats and flavourings are available. Some of the more common types available are:
a. Bratwurst. German sausages made from finely minced pork or veal. It should be grilled or fried and served hot.
b. Bierwurst. German dried sausage made from coarsely minced spiced pork, flavoured with garlic. Sliced and served cold.
c. Frankfurter. Smoked German sausage made from minced pork and salt bacon fat. It should be poached and served hot.
d. Bockwurst. German sausage similar to a frankfurter but larger and made from a mixture of beef and pork or veal and pork highly spiced. It should be poached and served hot.
e. Salami. A type of dry sausage originally produced in Italy, made from finely chopped lean pork and pork fat. Highly seasoned it is flavoured with garlic and red wine. The salami is smoked and, if carefully stored, will keep for a considerable amount of time. Sliced and served cold.
f. Pepperoni. A dry sausage produced in Italy, made from coarsely chopped beef and pork. Flavoured with fennel spices and hot peppers. Sliced and served cold.
g. Mortadella. A large sausage traditionally made in
Bologna, Italy. Made of finely minced
ham, pork and pork fat. Flavoured with
freshly ground white pepper-corns crushed with garlic and pistachio nuts. Sliced and served cold.
The Art of the Sausage
STANDARD RECIPES
1. BEEF SAUSAGE MEAT
4.5 KILOGRAMS
Ingredients
Lean beef 2.3 kg
Beef fat 1.1 kg
White breadcrumbs 675 g
Water 325 ml
Salt 70 g
Sausage pepper 20 g
Ground mace 5 g
Ground nutmeg 5 g
Method
1. Mix together the seasoning and breadcrumbs.
2. Add the water, mix and allow to stand for 15 minutes.
3. Cut the fat into dice.
4. Mince the lean beef through a coarse plate.
5. Mix all the ingredients together and mince through a medium plate.
Note: 325 g of proprietary rusk may be used in place of breadcrumbs, in which case an additional 150 ml of water must be added.
2. PORK SAUSAGE MEAT
4.5 KILOGRAMS
Ingredients
Lean pork 2.3 kg
Pork fat 1.1 kg
White breadcrumbs 675 g
Water 325 ml
Salt 70 g
Sausage pepper 20 g
Ground mace 5 g
Ground nutmeg 5 g
Method
1. Mix together seasoning and breadcrumbs.
2. Add the water, mix and allow to stand for 15 minutes.
3. Cut the fat into dice.
4. Mince the lean pork through a coarse plate.
5. Mix all the ingredients together and mince through a medium plate.
Note: 325 g of proprietary rusk may be used in place of breadcrumbs, in which case an additional 150 ml of water must be used.
3. BEEF SAUSAGES
80 SAUSAGES
Ingredients
Beef sausage meat 4.5 kg
Sausage skins
Method
1. Wash, then soak the sausage skins for 2 hours in clean cold water.
2. Fill the sausage meat into the skin and link 8 to 450 g.
3. Hang the sausages in a cool dry place for at least 12 hours before cooking.
Note: Chipolata sausages are linked 16 to 450 g.
4. PORK SAUSAGES
80 SAUSAGES
Ingredients
Pork sausage meat 4.5 kg
Sausage skins
Method
1. Wash the sausage skins, then soak them for 2 hours in clean cold water.
2. Fill the sausage meat into the skin and link 8 to 450 g.
3. Hang the sausages in a cool dry place for at least 12 hours before cooking.
Note: Chipolata sausages are linked 16 to 450 g.
COMPOSITE
5. HAGGIS
8 PORTIONS
Ingredients
Stomach bag of sheep
The Pluck (heart, liver and lights)
Suet 400 g
Oatmeal 400 g
Onions 100 g
Salt
Pepper
Allspice Pinch
Cayenne pepper Pinch
Method
1. Clean the bag and soak it in cold water with a little salt for 4 hours.
2. Wash the pluck thoroughly. Put it into a saucepan, letting the windpipe hang over the side into a bowl to drain out the impurities cover with water, bring to the boil and cook for 2 hours.
3. Remove from the heat and allow to cool. Save the cooking liquor.
4. When cold cut away the windpipe. Pass the heart, liver and lights through a mincer.
5. Peel and finely chop the onions. Toast the oatmeal and shred the suet.
6. Mix all the ingredients together, moisten with the cooking liquor add the herbs and seasoning.
7. Half fill the bag with the mixture, this is to allow for expansion and sew up the hole.
8. Put the haggis in a saucepan, cover it with water, bring to the boil and simmer slowly for 4 hours.
6. SAUSAGE TOAD IN THE HOLE
10 PORTIONS
Ingredients
Sausages 20
Oil 75 ml
Flour 150 g
Milk/water 200 ml
Eggs 2
Jus lie 250 ml
Method
1. Sieve the flour and salt into a basin, make a bay.
2. Whisk together the eggs and milk/water.
3. Add to the flour, whisking thoroughly and then pass through a conical strainer.
4. Lightly fry or grill the sausages.
5. Heat the oil in moulds or small trays and pour in the batter.
6. Arrange the sausages in the batter and place in a hot oven to cook.
7. Serve with jus lie.
FRIED
7. CHIPOLATA SAUSAGE BERCY
10 PORTIONS
Ingredients
Chipolata sausage 40
White wine 125 ml
Demi-glace 250 ml
Shallots 50 g
Butter 125 g
Parsley (chopped)
Oil
Salt
Pepper
Method
1. Fry the chipolatas in a pan then place them in a serving dish and keep hot.
2. Strain off the surplus fat and fry the finely chopped shallots without colouring. Add the white wine and reduce by half.
3. Add the demi-glace, bring to the boil and remove from the heat.
4. Whisk in the butter a little at a time. Adjust the seasoning.
5. Pour the sauce over the chipolatas. Decorate for service with chopped parsley.
Note: This dish is normally served together with mashed potatoes.
8. FRIED SAUSAGES
8 PORTIONS
Ingredients
Sausages 900 g
Oil
Method
1. Prick the sausages with a fork.
2. Warm the oil in a frying pan and gently fry the sausages to a golden brown turning them regularly.
Note: Sausages should be cooked slowly to avoid splitting the skins.
9. VENISON SAUSAGES
80 SAUSAGES
Ingredients
Lean version 2.2 kg
Beef fat 1.3 kg
White breadcrumbs 600 g
Water 300 g
Salt 50 g
Pepper (White or Black) 15 g
Mustard powder 5 g
Ground ginger 5 g
Thyme 5 g
Sausage Skins
Method
1. Wash the sausage skins in clean water, then soak them for 2 hours.
2. Mix together the seasoning and breadcrumbs.
3. Add the water, mix and allow to stand for 15 minutes.
4. Cut the fat into small dice.
5. Mince the lean venison through a coarse plate.
6. Mix all the ingredients and mince through a medium plate.
7. Hang the sausages in a cool dry place for 12 hours before cooking.
8. Prick the sausages with a fork.
9. Warm the oil in a frying pan and gently fry the sausages to a golden brown turning them regularly.
Notes:
1. 300 g of proprietary rusk may be used in place of breadcrumbs in which case an additional 140 ml water must be used.
2. Sausages should be cooked slowly to avoid splitting the skins.
GRILLED
10. GRILLED SAUSAGES
8 PORTIONS
Ingredients
Sausages 900 g
Oil
Method
1. Prick the sausages and lay out on greased trays.
2. Brush with oil.
3. Cook slowly under a grill, turning the sausages regularly until cooked to a golden brown.
PASTRY COVERED
11. a. SAUSAGE ROLLS WITH PUFF PASTRY
8 PORTIONS
Ingredients
Sausage meat 450 g
Egg 1
Puff pastry 200 g
Method
1. Roll out the puff pastry 3 mm thick.
2. Cut into lengths 10 cm wide.
3. Roll out the sausage meat 25 mm diameter and place onto the pastry. Moisten the edges then fold over the pastry and seal together.
4. Mark the top for decoration, egg wash and cut into the required number of portions, each to be 10 cm long.
5. Place onto a dampened baking sheet and bake in an oven at 200°C for 20 minutes.
11. b. SAUSAGE ROLLS WITH SHORT PASTRY
8 PORTIONS
Ingredients
Sausage meat 450 g
Egg 1
Short pastry 300 g
Method
1. Roll out the short pastry 5 mm thick.
2. Cut into lengths 10 cm wide.
3. Roll out the sausage meat 25 mm diameter and place onto the pastry. Moisten the edges then fold over the pastry and seal the edges together.
4. Mark the top for decoration with egg wash and cut into the required number of portions, each roll to be 10 cm long.
5. Place onto a greased baking sheet.
6. Bake
in a hot oven for 20 minutes.