Non pork sausages

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Non pork sausages
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tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 10:33 am Post subject: Non pork sausages
I really should be doing other things with my time but now Franco's selling halal sausage casings I feel drawn to making sausages, any non pork recipes please?

Guest

Posted: Tue Feb 22, 05 12:19 pm Post subject:
Lamb and mint, lamb and leek, beef sausages, boudin blanc using chicken, game sausages, possibly.

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Feb 22, 05 12:23 pm Post subject:
I think you can make some good venison sausages. The trouble with some is that they are called venison sausages but the are 90% pork! I would think you can add beef fat to the venison, I'm sure I've had 100% venison ones.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Tue Feb 22, 05 12:26 pm Post subject:
Merguez are traditionally made with mutton, and are a good thing.

tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 12:33 pm Post subject:
Not sure if you can get halal venison. Whta would you use for a beef sausage, just straight beef? And what cut?

tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 12:37 pm Post subject:

sean wrote:

Merguez are traditionally made with mutton, and are a good thing.

Recipe?

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Tue Feb 22, 05 12:44 pm Post subject:
Merguez 500g freshly minced fatty mutton/lamb, breast or a mix of breast and shoulder. 1tsp harissa 1/2 tsp herbes de provence 50g fresh breadcrumbs 1tbsp tomato puree s&p. Mix and stuff into casings.

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Feb 22, 05 1:07 pm Post subject:

tahir wrote:

Not sure if you can get halal venison.

Even farmed?

tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 1:12 pm Post subject:

Treacodactyl wrote:

Even farmed?

Very few animals are approved for halal slaughter in this country, I'm not 100% on this but I don't think venison is one of them.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Feb 22, 05 1:18 pm Post subject:
Can you get halal duck? The Oded Schwartz Preserving book has an interesting recipe for wind-dried duck sausages based on duck + either pork or veal tenderloin. Looks rather interesting.

tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 1:20 pm Post subject:

Judith wrote:

Can you get halal duck?

Not officially

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Tue Feb 22, 05 3:45 pm Post subject:
Then can you get it from a bloke in a shady doorway? I find that breast of lamb does the job of pork belly in sausages where pork isn't used. Merguez are very good, and you could try chicken and tarragon, beef & mustard, thai style,lamb & mint (using mint jelly) or basically anything. If Welsh Hook can sell you sirloin then surely they can sell you other, cheaper cuts?

moogie

Joined: 02 Feb 2005
Posts: 525
Location: Near Bridgend

Posted: Tue Feb 22, 05 3:50 pm Post subject:

Twoscoops wrote:

Then can you get it from a bloke in a shady doorway?

tahir

Joined: 28 Oct 2004
Posts: 45421
Location: Essex

Posted: Tue Feb 22, 05 3:51 pm Post subject:

Twoscoops wrote:

Then can you get it from a bloke in a shady doorway?

Sort of, he sells live every breed of bird you could imagine, but I don't like his welfare standards and I'm not sure how legal his operation is either.

I'm buying all sorts of cuts from Welsh Hook now, shin is the latest, what's the best for sausages then? And what else do you put in apart from seasonings?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Tue Feb 22, 05 4:05 pm Post subject:

TBH I've not made any beef ones. Sausages are really adaptable in terms of cuts/seasonings. I try and put roughly 30% pork belly or breast of lamb into the mix, for fattiness. It doesn't really matter if the breast/belly looks too lean or too fatty, it will be fine. I don't often measure seasonings, just guess quantities of pepper, salt etc.

Let's say you start with some stewing beef. You could add 1. fried onions and white pepper, 2. horseradish sauce, 3. bay & juniper, 4. coriander, lime and chilli. Always salt, too. Ask Welsh Hook for a fatty cut as well.

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