We are going to make ten pounds of Dexter Beef sausage tonight.
As long as my OH doesn't put a greasy thumb on the lense, there's going to be a rough guide as to what we do, along with compulsory photographs.
We kicked in with about 8lb of Dexter stewing beef and just over 2lb of boned belly pork.
We then proceded to put it through an electric meat mincer that we bought the Christmas before last.
Our Rob the reluctant film star. Thats him putting the belly pork through.
Once we had minced the meat twice and mixed the ingredients together we put the mince into this sausage stuffer and pushed it into the sausage skins
The start of the process . How to do it would simply need a very short video clip and I havent got one :D
We made three different types of sausage tonight and here they are hanging up to dry for a bit. We have a few of them in the Rayburn as I speak and I'm just killing a little time showing you what went on while they cook.
THE SPICES. It depends how you like your sausages . You can tone it up or tone it down to suit your taste . I put in -
Table spoon of Paprika
Table spoon of Cayenne
A sprinkling of cracked black peppers
a teaspoonful of fennel seeds
A good woosh of salt to taste !
All the above ingredients were put into a bowl and mixed. Then the mixture was put through the mincer twice before being put into the skins.
It would be nice if we could have some recipes for our most excellent product don't you think ?
There are a few Dexter recipes on www.dexterbeefrecipes.co.uk. It's a site I started some time ago to get passing web traffic as much as anything else. Would love to get more recipes specially for Dexter on there with help from all and sundry.
Warning, some of my sites won't work properly unless your browser is pretty well up to date for some reason.
If you follow the link with the picture of Caroline my wife, you'll get the award winning Pie Recipe and you can see here cooking it on TV, or parts of it, by clicking on the "Program" link. You will need a movie player (QuickTime or others).
I used chopped cold Dexter beef from yesterdays beef joint.
I suppose it counts as a bit of a stir fry.
You need
8 oz of already cooked cold beef cubed.
4 oz chopped fresh mushrooms
Small onion. Peeled and chopped fairly finely.
Soy sauce
Lea and Perrins sauce
English Mustard
Fresh ground black pepper.
Olive oil.
You do
You put a table spoonful of olive oil into a pan and fry up the onions and mushrooms until the onions start to brown. Season with fresh ground black pepper and add the chopped cold beef ( in this case from yesterdays roast dexter)
Now add at least two table spoons of dark soy sauce, more if you slip :thumbup: and then add a good woosh of Lea and Perrins sauce along with a teasoon full of strong English Mustard. Give the whole lot a stir and keep on a low heat while you cook some pasta to go with it.
This recipe produced a really tasty meal and Rick Stein, as way of a change had nothing to do with it. :thumbup:
Are those natural casings?
Do you not add any water?
How long do they have to dry?
That's some fancy equipment! I use the grinder/sausage attachment for my Kitchen Aid (and it's not the big one!).
Kathy
They are natural casings. We buy them salted and then soak them prior to use.
You can add water, but its not really necessary unless you add bread crumbs or rusk
By the time we've had a drink and cleared away, these sausages are ready to eat.
The fancy equipment is really very reasonably priced. PM me if you need suppliers details. The whole lot cost less than £200 and has provided ourselves, friends and family with many a boozy and enjoyable evening. Dexter sausages are fantastic and there are numerous recipes for making them.
