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flake99please
We all scream for ice cream
- Location
- Edinburgh
Seeing this thread reminded me of......
Ming the Merciless
There is no mercy
- Location
- Inside my skull
classic33
Leg End Member
Guinnes and Leek
http://www.sausagereview.co.uk/loughnanes_guinness.htm
http://www.sausagereview.co.uk/loughnanes_guinness.htm
That's closer to the " no bull " burgers which are good
classic33
Leg End Member
Neigh
IanSmithCSE
Guru
- Location
- Worcester, Worcestershire
Morning all,
If we are plugging other sites can I add one of mine?
http://www.buyaghost.co.uk/
Bye
Ian
If we are plugging other sites can I add one of mine?
http://www.buyaghost.co.uk/
Bye
Ian
I tried on and off for years to make my own sausages using recipes from the web but unsatisfyingly and unsatisfactorily. In the end I gave in and bought this book. The Cumberland recipe is good (see my modified recipe in the next post), and uses pretty standard ingredients. I cheat and use Sainsbury’s pork mince. They’re better in skins but if you don’t want to bother with the expense just make patties by hand or with a burger press
https://www.hive.co.uk/Product/Paul-Peacock/How-To-Make-Your-Own-Sausages/17065630
https://www.hive.co.uk/Product/Paul-Peacock/How-To-Make-Your-Own-Sausages/17065630
Cumberland sausage
Based on the original recipe brought over by German Lead Miners- Cumberland recipe),
Use chilled ingredients (wine, mince and purée) and keep the mix cool.
The traditional recipe involves mincing fatty meat - if you make patties the fat renders and leaks out into the pan , leaving the flavour behind in cooked lean patties
Ingredients:
750 gramme pack of Sainsburies or anyone else’s, mince (20% fat)
50 grammes breadcrumbs from good bread
75 ml red wine
7 grammes salt
3 grammes black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 heaped teaspoon dried sage
Method:
Mix thoroughly, form into balls and flatten or use a burger press.
You can fry a small amount of the mix before shaping to test for flavour and add a bit more spice 'to taste' if preferred.
For tomato sausage add up to 80 ml tomato purée and less red wine.
Eat on the same day or store in the fridge and eat on the following day and freeze any extra as the only preservatives in this mix are salt and the red wine.
Based on the original recipe brought over by German Lead Miners- Cumberland recipe),
Use chilled ingredients (wine, mince and purée) and keep the mix cool.
The traditional recipe involves mincing fatty meat - if you make patties the fat renders and leaks out into the pan , leaving the flavour behind in cooked lean patties
Ingredients:
750 gramme pack of Sainsburies or anyone else’s, mince (20% fat)
50 grammes breadcrumbs from good bread
75 ml red wine
7 grammes salt
3 grammes black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 heaped teaspoon dried sage
Method:
Mix thoroughly, form into balls and flatten or use a burger press.
You can fry a small amount of the mix before shaping to test for flavour and add a bit more spice 'to taste' if preferred.
For tomato sausage add up to 80 ml tomato purée and less red wine.
Eat on the same day or store in the fridge and eat on the following day and freeze any extra as the only preservatives in this mix are salt and the red wine.
Last edited:
contadino
Veteran
- Location
- Chesterfield
Last summer I rode from Chesterfield to Cowmans in Clitheroe, bought a mix of half a dozen and hooked up with a mate and his portable BBQ. The best one was just called something like "old fashion" but they were all so much better than run of the mill. I spent the whole ride back wishing I'd got a dozen.
LarryDuff
Guru
- Location
- Hillsborough Co Down
Best sausages I have had were the pork ones from Weisner's butchers in Ballycastle.
Alas however Mr Weisner retired and the shop closed so the sausages are no more.
Alas however Mr Weisner retired and the shop closed so the sausages are no more.
classic33
Leg End Member
Mayo?
LarryDuff
Guru
- Location
- Hillsborough Co Down
Co Antrim.
Kajjal
Guru
- Location
- Wheely World
Food across Ireland tends to be better quality than England, steaks are more than 2mm thick and actually taste of something. But the best sausages I have had are from England as well as by far the worst.
Fnaar
Smutmaster General
- Location
- Thumberland
No, it's gotta be ketchup
