One of our valued customers, Kevin, has recently been trying out some new sausage flavours and has shared his recipes with us along with a picture of his creations, look delicious don’t they!
For all of these sausage recipes, Kevin has recommended that you coarsely mince the meat, mix in the spices and then mince again. Finally, you should mix in any oil and water required depending on the meat’s fat content and the quantity of breadcrumb used (Cambridge Sausage only).
Tarragon Chicken Sausage
- 1Kg chicken boneless, skinless thighs
- 4 dessert spoons tarragon
- 3 tsp salt
- 1 dessert spoon ground black pepper
- 1 tsp mace
- 1tsp allspice
- 1/2 chicken stock cube dissolved in a little warm water
- Tablespoon rapeseed oil or similar (or 250g butter!)
Italian Sausage
- 2.5 Kg Pork Shoulder
- 40g salt
- 7g fine ground black pepper
- 25g sugar
- 40g fennel seed, fresh ground
- 10g ground coriander seed
- 40g paprika
- 15g dried oregano
- 20g dried pepper flakes
- Large pinch cayenne pepper
- 2 tablespoon rapeseed oil or similar
Cambridge Sausage
- To 1.5kg Pork shoulder
- 150g of fresh, dried breadcrumbs
- 25g salt
- 2 handfuls fresh sage, chopped (more than most recipes so make sure your happy with this amount)
- ½ tsp fresh thyme
- ¼ tsp ground mace
- ¼ tsp grated nutmeg
- ¼ tsp fine ground pepper
- 1 tablespoon rapeseed oil or similar
We hope you enjoy trying out these recipes and don’t forget to send in your recipes and pictures to info@butchers-sundries.com for us to share on this blog.