We made batches of sausages, loosely following recipes from here The Spicy Sausage
Batch 1
- 5-lbs ground pork
- 3/4-lbs whole milk mozzarella, cut into ¼” cubes
- 1-bunch Italian parsley, finely chopped
- 6 ½-oz sun-dried tomatoes in oil, coarsely chopped
- 1-tbsp dried basil
- 1-tbsp fennel seed
- 1-tbsp coarse black pepper
- 4-tsp salt
- 1-tsp oregano
- 1-tbsp ground coriander
- ¾-cup dry white wine
Batch 2
- 2-lb ground pork
- 1 1/2-lb ground beef chuck
- 1 1/2-lb ground veal
- 1-tbsp rosemary
- 1-tsp nutmeg
- 1-tsp thyme
- 2-tsp black pepper
- 1-tsp marjoram
- 1 1/2-tbsp salt
- 1-cup white wine
Batch 3
- 5-lbs ground pork
- 3-tsp thyme
- 3-tsp dried rosemary
- 5-cups breadcrumbs
- 3-tsp dried basil
- 4-eggs, lightly beaten
- 8-cloves garlic, minced
- 3-tsp marjoram
- 1 1/2-tbsp salt
- 3-tsp black pepper
- 1-cup water
Batch 4
- 5 lbs pork
- 1tsp salt
- 2 tbsp ground red pepper
- 2 tbsp savoury (Choobritsa)
Batch 5
- 5 lbs pork
- 2 tsp salt
- 1 tsp pepper
We found most too salty, as we thing they salt their mince in Bulgaria, but otherwise they were delicious. We followed the directions we had been given.
Oooooh, they sound SO good. shame you can’t export them J & J? You could buy a vacuum pack machine and sell them through the post?? mmmmnnnn delicious!! Stay warm!
how enterprising, they sound delicious …… how do you store them?…. or are you selling them?
Julie, you might be interested to know that permission has been given to do some excavation at Long Meg in March, the schedule is on the website “archaeology altogether”
Hi Carol, we put them straight into the freezer at the moment. We will experiment with drying them later this year. No, we don’t sell them, I don’t think we’d pass commercial hygiene standards! Julie says thanks for the info about Long Meg, she looks forward to reading all about it
Looks like some great recipes!
going to have a try at a couple of those recipes