My apologies for the delay in posting.
Since the farm was sold last November, The new owner is not giving me the same amount of work as I was getting from the previous owner.
I am having to find a way to generate extra income. Having caught Moles on the farm with great success, I decided to buy in more traps and offer my services to anyone that needs Moles removed. I use the traditional method of trapping, no poisons used at all.
I have been busy doing the accreditation scheme with the Guild of British Mole Catchers which goes from Level 1 , level 2 and Level 3. For those wishing to go that extra step, there is also the title of Master Molecatcher which requires the Mole Catcher to catch 50 Moles in one 24 Hour period. Sorry for all the Mole info on a Sausage making Forum.
Now for the Sausages.
The Link Sausage recipe is one that have used from a web site. I love these Sausages, These meet my taste perfectly. Everyone that tries them loves them. I like the peppery after burn which leaves you with a nice not too hot peppery taste.
The site has a Recipe calculator. Enter the weight of your meat and everything else is calculated to match that weight. Idiot proof, It must be as I can do it.
http://www.localfoodheroes.co.uk/weblog ... php?id=133
For The Lorne Sausage I first purchased two bags of premix seasoning and rusks combined.
They were good but I did not like the colouring additive that made them so pink, I suspected a lot of E's and other chemical additives.
So My very first venture making sausages was not a good one, I bought some stainless stuffer tubes for my mincer grinder, The second pass through the grinder and into the casings was a disaster, as I was using 18mm casings on a 1/2" stuffer tube, The grinder could not push the meat through the tube so the meat was backing up then pushed forward then back again ( inside the grinder Barrel) It was emulsifying the meat and was heating it up. I had to give up.
I had 16lbs of sausage meat all prepared with the seasoning and rusks added, What was I going to do with it. I had no choice but to make it into Lorne sausage. I have to say that it could it have had more rusks added to be made into Lorne Sausage, It was a long day and I decided to go ahead with it how it was. The outcome was a success, taste wise it was great as Lorne sausage.
Once sliced the sausages were packed and frozen, on defrosting the sausages to use, they were harder to separate and were a bit floppy due the lack of more Rusks. I got it down to knack of separating them with a butter knife. They fried up like a Lorne Sausage should and looked the part, Taste was perfect for me and all that have tried them.
My next batch will have a little more Rusks added with as little water added to keep the mix stiff.
For those out there that would like to try the original recipe for the Lorne Sausage that I was going to use. Here it is.
20lb Lean Beef
5lb Beef or Pork fat
3lb Medium grade Rusks
2lb of fine grade Salt ( recommend Rock salt or Bay salt finely ground)
6oz White Pepper
2oz Nut Meg
1/2oz ground Cloves
1/2oz cayenne Pepper
Use 1/2oz of seasoning to 1lb of the above Sausage meat mix.
I would also like to add that the link Sausages that I made had no Mace added as I had none. I used Natural sheep casings.
These having been my first venture into making Sausages have turned out very pleasing. Having not tried any other home made Sausages there will probably be much better ones out there that i have yet to experience. I would appreciate any feed back on these recipes if any one decides to give them a try. A comparison to other well like recipes would be good.
Baring in mind I like a peppery sausage that leaves that nice warm feeling in your mouth after eating them.
Good Luck If you decide to try them out. Please check out the guys web site, that I got the recipe from, He has a less peppery version of the same sausage recipe and a few more Sausage recipes as well.
Again I apologies for the delay in sending this reply.
And a big thanks to Steelchef for keeping you informed of my Sausage making activities.