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Recipe
of the Month
Why not send in your sausage recipes to us for the chance to
win a £5.00 voucher against any purchase of sausage making goodies
from us.
Your recipes can include anything from making sausages to cooking
dishes with sausages. We would like to congratulate Mrs A. Brown
from Stockport
who submitted this recipe for Bouzouki Beef Sausage
Please send your recipes to: recipes@sausagemaking.co.uk
BOUZOUKI BEEF SAUSAGE
1.2kg |
Cubed Lean Beef |
300g |
Cubed Beef Fat |
Half
Cup |
Chilled Red
Wine |
Half
Cup |
Chilled Water |
40g |
Designasausage
Gyros Spice |
10g |
Sausage Stabiliser |
- My local farmers market sell the meat cubed
so I put it in the freezer for about half an hour to make it
well chilled
- Next add all the rest of the ingredients
and mix it with a wooden spoon until it is mixed evenly.
- Then mince the meat and fat together (I
have a Panther Electric Mincer) using the number 8 plate.
- I like to fry a small amount of the mixture
and taste it to see if I need to add more seasoning.
- For this recipe you need about a third of
a strand of 28mm casing.
- After filling leave the sausages in the
fridge for a day and then either cook or freeze them.
My favourite way of cooking them is on the barbeque or in a
ridged grill pan. I make Tzatziki, Jacket potato and salad
with these sausages.
Submitted by: A Brown, Stockport
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