John Mason
TVWBB All-Star
I'll be making this sausage recipe this weekend and was thinking it would be nice to have a dip or two for it. Any suggestions, based on the ingredients, for a compatible dip or two?
Yuletide Cocktail Sausages
Ingredients
1500 grams Turkey Leg meat cubed (sinew and tendons removed)
500 grams Pork Belly cubed (skin removed)
60 grams phosphate * (optional)
50 grams dried cranberries (or Craisins)
35 grams Sea Salt
15 grams Sugar (or 25 grams Dextrose)
10 grams Dried Sage
10 grams ground dried Orange Zest (or finely chopped)
5 grams Ground White Pepper
2 grams ground Cloves
1 gram ground cinnamon
1 gram ground Nutmeg
200 grams sausage rusk
200 grams iced water
Sheeps Casings
Method
1. Chill the cubed meat for 30 minutes in the freezer. Pass the meat through the mincer. I like to pass it once through an 8mm screen and then through a 4.5 screen. Put the minced meat into a large mixing bowl.
2.Sprinkle the dry ingredients (including the rusk) evenly over the meat. Mix well for 2 minutes and then add the redcurrant jelly and the iced water and mix well for a further 4 or 5 minutes. If the mixture feels stiff, then add more water little by little until the mix becomes pliable.Leave to stand for 15 minutes. At this stage you can fry a little patty and adjust the seasoning to your taste if required.
3. Stuff into sheeps casings and link off at 2" increments. Leave to bloom overnight in the refrigerator before cooking.
Yuletide Cocktail Sausages
Ingredients
1500 grams Turkey Leg meat cubed (sinew and tendons removed)
500 grams Pork Belly cubed (skin removed)
60 grams phosphate * (optional)
50 grams dried cranberries (or Craisins)
35 grams Sea Salt
15 grams Sugar (or 25 grams Dextrose)
10 grams Dried Sage
10 grams ground dried Orange Zest (or finely chopped)
5 grams Ground White Pepper
2 grams ground Cloves
1 gram ground cinnamon
1 gram ground Nutmeg
200 grams sausage rusk
200 grams iced water
Sheeps Casings
Method
1. Chill the cubed meat for 30 minutes in the freezer. Pass the meat through the mincer. I like to pass it once through an 8mm screen and then through a 4.5 screen. Put the minced meat into a large mixing bowl.
2.Sprinkle the dry ingredients (including the rusk) evenly over the meat. Mix well for 2 minutes and then add the redcurrant jelly and the iced water and mix well for a further 4 or 5 minutes. If the mixture feels stiff, then add more water little by little until the mix becomes pliable.Leave to stand for 15 minutes. At this stage you can fry a little patty and adjust the seasoning to your taste if required.
3. Stuff into sheeps casings and link off at 2" increments. Leave to bloom overnight in the refrigerator before cooking.