Comment by Pat Robinson on December 12, 2010 at 4:16pm

We want to make sausage with the local grass-fed ground beef and grass-fed organ meats. Which organs could we use and which spices do you recommend for a medium sausage? The farmer has a spice mix, but I'm concerned about "additives" in spice mixes. I'd rather mix my own, but maybe you suggest otherwise? Is it really difficult to distribute the spices evenly/throughout the meat? Or do you have a spice mix you'd recommend?

 

Thanks, you have inspired me!  (We're just making sausage patties, though. :-) )

Pat

Comment by elizabeth on December 12, 2010 at 4:20pm

Do you mean dry cured sausage like my salami, or fresh sausage?

 

Steer clear of any premix spices, they usually have nasties in them.  I have never used offal in my sausage so cannot advise in that case, sorry.  It is not difficult to mix spices through, it just takes time and the use of arm muscles!!

 

We make 10kg batches  in order to be able to mix thoroughly.

Comment by Pat Robinson on December 12, 2010 at 5:13pm

Thank you. Yes, fresh sausage. Curing is way out of my league!

 

I appreciate the caution about spices. That is what I was worried about. So, the spices would vary depending upon curing or fresh? Any advice on choices of spices?

 

Pat

Comment by elizabeth on December 12, 2010 at 5:27pm

The only difference b/w curing and fresh is the salt content.  For cured sausage the salt needs to be around 25% , whereas for fresh sausage you do not have to add salt at all.  I have made salt-free sausage for customers in the past.  I prefer salt in my fresh sausage, as most people do.  I use about 2ts per kg of meat and fat.

 

The spices themselves - well the sky is the limit!  In our basic pork sausage I only add salt and black pepper.  In my mild chorizo fresh sausage I add paprika and lots and lots of other spices!  It all comes down to what you like.

 

In this year's cured sausage I did a very plain salt, pepper and white wine batch, also did a batch with whole black and coloured peppers in it.  My DH likes to put capsicum sauce in his.  I have done fresh sausage with pureed apple....etc etc.

 For my Xmas markets I am making a Noel Jambon Saucisse which will feature our gorgeous nitrate free ham!

 

Sausage making is lots of fun, relax and enjoy!

 

E

Comment by Pat Robinson on December 12, 2010 at 5:51pm

Oh my!! Do you ship? I thought you were making for home consumption only.

 

Pat

Comment by elizabeth on December 12, 2010 at 6:37pm

I am in Australia, so probably not. lol!  The cured salami is only for our own use, as we are not licensed to sell that. 

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