Hungarian Sausage (Smoked)

INGREDIENTS

4.5kg pork trimmings

475ml chilled water

100g fine ground salt

7g ground black pepper

1 clove garlic

42g sweet paprika

27g dextrose

6g Kwikurit standard

Hog Casings

METHOD

1. Firstly trim off all the excess fat from the pork trimmings and mince through a fine mincer plate (4mm hole). Then mince the rest of the meat through a coarser mincer plate (10mm) and mix the meat and fat together.

2. Place the chilled water in a container and mix in the salt, pepper, paprika, garlic, dextrose and Kwikurit. Mix until all is dissolved.

3. Add the spice solutions to the meat and mix well by hand until completely blended through.

4. Fill the prepared sausage casings and tie into 13 – 15cm links. Air dry on smoking sticks for about an hour.

SMOKING

1. Place the sausages into a preheated smoker (55°C) with the dampers wide open. Check the colour of the sausage. As it begins to brown, adjust the dampers to one quarter open and then increase the temperature by 5°C each hour until the temperature reaches about 70°C. Hold at this setting until the internal of the sausage reaches 68°C.

2. Remove the sausage and immediately spray until the internal temperature of the sausage drops to 32°C. The sausage should be a deep red brown colour.

3. Cover the sausage in large pans and store in the refrigerator for use.

Spicy Italian Sausage

INGREDIENTS

4kg Lean Pork Meat

400g Pork Fat

65g Sugar

30g Fennel Seed

78g Butchers/Cooking Salt

15g Coriander Seed

50g Paprika

47g Oregano Leaves Fresh

2g Cayenne Pepper

25g Basil Leaves Fresh

25g hot red pepper flakes

370ml chilled water

120ml chilled red wine vinegar

12g medium cracked black pepper

METHOD

1. Combine all the ingredients except the water and vinegar and toss to distribute the seasonings. Chill until ready to mince.

2. Mince the mixture through a medium mincer plate (6mm) into a bowl set in ice.

3. Add the water and vinegar to the meat mixture and mix with a sturdy spoon until the liquids are well blended and the mixture has developed a uniform, sticky appearance.

4. Sauté a small portion of the sausage, taste, and adjust the seasoning if required.

5. Fill the sausage into the hog casings and twist into 15cm links.

6. Refrigerate or freeze until ready to cook.

Chicken Curry Sausages

INGREDIENTS

1kg Chicken Trimmings

2 teaspoons Cooking Salt

½ teaspoon Cayenne Pepper

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon ground cardamom

½ teaspoon dry mustard

½ teaspoon finely cracked pepper

2 tablespoons sour cream

Prepared Hog Casings

METHOD

1. Using an 8mm mincer plate, mince the chicken trimmings.

2. Using a large mixing bowl or tub, combine all the ingredients together and mix thoroughly.

3. Mince the mixture back through a 4mm mincer plate.

4. Fill into the prepared sausage casings. Twist into 10cm links.

5. Refrigerate overnight before eating.

6. Consume within 2 days or freeze.

7. Cook to 75° before consuming.

Traditional Italian Cheese Sausage

INGREDIENTS

4.5kg Beef & Pork Trimmings

295ml Dry White Wine

58g Cooking Salt

1g Ground White Pepper

2g Cracked Fennel Seeds

1.4g Red Pepper

30ml White Corn Syrup

85g Grated Cheddar Cheese

Prepared Natural Hog Casings

METHOD

1. Mince the beef & pork trimmings through a 10mm mincer plate.

2. Combine the white pepper, salt, cracked pepper seeds, red pepper and white corn syrup together and mix in well with the white wine in a container. Mix the solution to the minced meat and blend thoroughly.

3. Fold in the grated cheese.

4. Fill the prepared hog casings & twist into 10cm sausages.

5. Refrigerate for use.

Tomato & Onion Sausages

INGREDIENTS

6kgs Beef Meat (no fat)

2kgs Pork Meat (no fat)

2kgs Pork Fat

Hog Casings

1kg Tomatoes

500gms Onions

Half litre Chilled Water

1kg Eade’s Traditional Beef Seasonmeal

METHOD

1. Combine tomato, onion and 250ml of chilled water in a Food Blender and blend until smooth.

2. Using a spoon, Blend Eade’s Traditional Beef Seasonmeal with the remainder 250ml of chilled water in a bowl until a paste is formed.

3. Add Seasonmeal paste to tomato, onion and chilled water mixture & set aside.

4. Mince beef & pork meat and pork fat through a 6mm or 8mm mincer plate.

5. Pour the 2L mixture of tomato, onion and chilled water over the minced meat and mix together thoroughly until all minced meat, tomato, onion and water mixture is completely blended.

6. Fill sausage mince into prepared hog casings using a Sausage Filler or Meat Mincer fitted with sausage filler nozzle.

7. For skinless sausages or rissoles, roll into shape and cover in breadcrumbs.

8. Allow to set overnight uncovered in a fridge before cooking

Smoked German Sausage

INGREDIENTS

2kg Pork Meat (Lean)

2kg Beef Meat (No Fat)

500g Pork Fat

15g Black Pepper

28g Salt

2g Ground Ginger

8g Ground Mace

5g Sage

6g Nutmeg

6g Kwikurit

475ml Chilled Water

Sheep or Thin Collagen Casing

METHOD Using a 10mm mincer plate, Mince the meat. Mix in well the pepper, salt, macs, ginger, nutmeg and sage. Dissolve the Kwikurit with the chilled water. Mince the sausage meat again using a 5mm mincer plate. Mix in the Kwikurit & water solution and blend throughly. Fill into the casings and tie into 15cm links.

SMOKING Place the sausage in preheated smoker at 57˚C. Raise the temperature of the smoker 3˚C every half hour until it reaches 75˚C.

Remove the sausage from the smoker when the internal sausage temperature is 68˚C and spray with cold water until the sausages internal temperature drops to 38˚C. Refrigerate.

Mortadella

Ingredients

• 4.5kg Pork Meat (No Fat)
• 200g Pork Fat
• 75g Salt
• 5g EAM Mace
• 6g EAM Ground Coriander
• 1g EAM Ground Cinnamon
• 10g Standard Kwikurit
• 475ml Chilled Water
• 8g Gelatine
• 128g Skim Milk Powder
• 2 Whole Cloves Garlic
• 240ml Red Wine (Sweet)
• 7g EAM Ground White Pepper
• 17g EAM Black Peppercorns
• Fibrous Windsor Casings 89mm

METHOD

Cut Pork Fat into roughly 10mm pieces and place back into the refrigerator. Mince the pork meat through a 10mm mincer plate. In a saucepan, bring the wine to a simmer and then add the Coriander, Cinnamon and Mace. Continue to simmer for a further 20 minutes and set aside to cool down. Add the Kwikurit and gelatine into the chilled water mixing thoroughly to ensure all is dissolved. Sprinkle the salt and dry milk over the meat and massage gently in a mixing bowl or tub. Add the wine after it has cooled with the gelatine, peppercorn and white pepper to the meat and blend thoroughly to ensure that all ingredients have been evenly distributed. Mince again through a 6mm mincer plate. Evenly distribute the fat over the sausage meat and blend carefully making sure the dat doesn’t get too broken up and squashed. When the mixing the meat and fat, ensure that the meat temperature is kept very low to avoid fat softening. Once mixed, place in a pan and cover. Make sure there are no air pockets. Place in the refrigerator and chill for 6 – 7 hours. Fill the casing.

SMOKING Place the sausage into the smoker after the temperature has reached about 49˚C. Smoke heavily for about and hour. Rase the temperature gradually to about 77˚C and hold until the Mortadella reaches about 65˚C . Place Mortadella in a fridge for 12 hours or more before eating.

Mild Spanish Chorizo

Ingredients

• 2.5kg Chilled Pork Meat
• 1.4kg Chilled Pork Fat
• 7g Fresh Garlic Cloves (Minced)
• 1.3g Coriander Ground
• 5-10 Small Red Hot Chillies
• 9g Whole Cumin Seed
• 45ml Honey
• 15 Whole Cloves
• 60g Salt
• 1.4g Black Peppercorn
• 35g Hot Paprika
• 475ml Red Wine (Dry)

SKINS

Prepared Hog Casings

METHOD

Mix the coriander, cumin seed, chilies, and cloves in a pan and toast over a stove on medium heat stirring regularly to avoid burning. Mix up the toasted spices with the salt, paprika, peppercorns, garlic and honey and mill them using a mortar and pestle until a well blended texture has been developed. Blend well the pork fat and seasonings with the wine in a tub. Mince the meat with a coarse mincer plate (12mm) once and then re-feed the mince back through a 10mm plate. Place sausage meat into shallow tubs and cover. Chill for an hour or more. Using the prepared hog casings, fill and link into 10cm lengths. Once meat has been filled, if possible, hang the sausages onto a stick and allow to dry in a cold room for about 1 day.

Original Bratwurst (Fresh)

Ingredients

• 1.4kg Pork Meat
• 400g Beef Meat
• 400g Pork Fat
• 38g Salt
• 7g White Pepper
• 5g Ground Nutmeg
• 2 Eggs – Lightly Whisked
• 4g Fresh Ginger (Minced very finely)
• 250ml Cream (Near frozen)

SKINS

Hog Casings (Prepared)

METHOD

(Important Note: Keep all ingredients well chilled at all times whilst working, always place in a refrigerator in between processes) Blend all ingredients (except eggs & cream) together well. Mince the combined ingredients through a medium mincer plate (6mm). Mix the minced ingredients well with a wooden spoon or similar for a good couple of minutes. Slowly add the cream and eggs and continue mixing until the mix is sticky and well blended. Fill the sausage meat into the sausage casings and link into 10cm lengths. Refrigerate immediately until ready to cook.

Traditional English Sausages

Ingredients

• 2 tsp With Pepper (Ground)
• 1 tsp Ginger (Ground)
• 1 tsp Sage (Ground)
• 1 tsp Mace (Ground)
• 4 tbs Salt
• 250g Bread Crumb
• 4.5kg Beef & Pork mix
• 500ml Water

SKINS

Prepared Natural Hog Casings

METHOD

Mince meat through a 6mm mincing plate. Blend all ingredients thoroughly together with water. Fill into the prepared Natural Hog casings and twist or tie into desired lengths. Allow to set overnight in refrigerator. Serve or freeze for later use.