I amerikanske oppskrifter står det noen ganger at man skal bruke sausage meat. Her har jeg funnet noen oppskrifter på pølser, og da får man en ide til fettinnhold og krydder. Oppskriftene er funnet her: http://www.jamieoliver.com/forum/viewtopic.php?id=37305 og er skrevet av Venus fra Australia den 22. juni 2004
5 teaspoon ground white pepper
2 1/2 teaspoon mace
2 1/4 teaspoon salt
2 teaspoon ground ginger
2 teaspoon rubbed sage
1/2 teaspoon nutmeg
2 1/2 lb. boneless lean pork shoulder or loin cut in cubes
1 lb. fresh pork fat in cubes
1 1/2 cup dry bread crumbs
1 1/4 cup chicken broth
3 1/2 teaspoon Banger seasoning
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.
Stuff mixture into casings and tie in 4-5 inch lengths.
15 pounds boned pork butts
8 tablespoons kosher salt
5 teaspoons ground white pepper
3 tablespoons of rubbed sage
1� teaspoons ginger
5 teaspoons nutmeg
5 teaspoons thyme
4 teaspoons cayenne pepper
3 cups ice water
Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled – ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying.
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
The ultimate cocktail sausage. This is the King of English sausage. The basic banger was created from this recipe.
7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water
1 pint water
Grind the meat and fatback through a 3/8 plate
Mix the herbs and seasonings in the water and chill.
Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs.
Chill meat mixture.
Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.
Grill, saut� or cook in the oven, as you prefer and serve at once.»