Well we had the last of the trimmings of the Berkshire hog, Josh (my son) has been on my back about making a batch of breakfast sausage, so this is for him.

We wanted something simple and traditional so we went to our friends at www.sausagemaking.org and one that stood out was a Lincolnshire Style Sausage. This is a fav of Oddley, who I consider a guru of all things sausage, I aspire to one day be a sausage god like him, (not a Johnny Wad sausage God, but that would be nice too).  This recipe is a two parter, the first is the meat mixture and the second seasoning recipe which is noted on the meat side.

Meat Mixture 1.000g Pork Shoulder 500g Pork Belly 270g Water (Chilled) 180g Rusk / Breadcrumb         50g Seasoning Mixture >>>>

Seasoning Mixture      50g Salt 5g White Pepper 5g Black Pepper 5g Nutmeg 2g Mace 3g Ginger 1g Allspice 15g Dried sage 14g Corn flour

I have this issue with rusk, in Canada we seldom use breadcrumbs yet alone rusk. I had to search out what it was and it is merely bread without yeast. Originally I thought it was to bulk up the mixture or "filler" it is actually used to bind the mixture, much like soy protein or dried skim milk power. So spice and mix, and be sure to use cold water for this batch.  

 

We used Lamb casing per the little guy's request and they are a royal pain to get on the stuffing tubes but with a little patience it will go on. Remember to soak your casing for at least one hour.

     

We decided to give you a look at using the adapter for the Kitchen Aid and then the preferred vertical stuffer. If cost is a factor the go with the Kitchen Aid attachment, you use the body from the meat grinder and pop on a stuffing tube and Bob's your uncle. There is a limited amount of space for the casing on the tube and you seem to be reloading all the time. The hopper for the sausage is ok for a course grind but I would not recommend using it for an emulsion, it's like pushing rope. 
 

 

However the vertical stuffer is my preference, I just can't tell you how much I love this piece of equipment. If there is a priority for sausage equipment, this is it. I could go back to hand grinding but never back to a stuffing horn or adapting my grinder for this task. 


 

Remember to leave some slack in the sausage to allow for expansion, I have to tell you it is an art to fill a sausage casing, my spouse is the expert in this technique. While I have been making sausage for over 15 years she is the one who regulates the filling and the twisting.  The LesNoiracochon crew gave it a try, while we succeeded, they were not of my wifes caliber.

 


Yum,

I would have to say the dried sage really came out, it reminds me of a Jimmy Dean, it's ok but not my favorite. I thought it was on the salty side and the spices were overpowering. Everybody else thought they were great and could not understand why I want not scoring them higher, personal taste I guess.