The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: onnyview on February 13, 2012, 02:46:14 pm
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I would like to make some of these. Can anyone recommend a tasty seasoning and rusk? It will be given to the abattoir to make the sausages with and then sold on (but mainly to be given to a very good friend who loans us his swish trailer who eats guten free).
Allison
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Can't answer your question, but I can tell you that the "soya bean flour" contained in Black Farmer sausages *really* disagrees with me :(
Perhaps gram (chickpea) flour is worth looking at?
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I've found that the gluten free mixes that are commercially available are either too strong or disagee with my customers.
I've found that mixing my own seasonings and leaving out the rusk works well.
If you'd like me to mix you some up Allison and send them up just let me know........you'll just have to let me know the amount of meat you are using and I'll work it out from there.
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you will have to have a lot of trust in the company that is making these sausages what happens if the are not 100% gluten free and have you got insurance :farmer:
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Good point Robert and it is something I will check with trading standards to make sure if I use a commercially prepared mix that if anything happens it goes back to the manufacturer.
Julie, I will speak to the abattoir to see if they can just leave the rusk out of the sausages.. I spend enough with them every month! Thank you for your lovely offer though..I may well take you up on it.
Allison
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Well, I've just brought back my own gluten-free sausages from the butchery course. They are 100% meat, the only additive is the Lincoln sausage mix - salt, pepper and sage. No rusk.
They are without doubt the best sausages I have ever eaten. (I know, I am biased - but they really are exceptional.)
They don't shrink, they don't spit, and two medium ones is plenty per person as they are full of protein and goodness, no padding.
I am a convert! :D
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i make gluten free sausage and forcemeat alot. i use a Juvela bread roll that my lad gets for his coeliac condition. they work very well indeed. just have to leave them cut in half for a day to dry them out a bit. these also work very well as a bread crumb coat for fish and the schnitzel is to die for! but as said above no rusk needed if you make the sausage right and use the correct fat content in the mixture. i think you will find getting them into the casings evenly will be the biggest problem at the start. good luck!
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sally what did they use as a binding agent
100% meat was there no fat included :farmer:
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sally what did they use as a binding agent
100% meat was there no fat included :farmer:
Well, aye, there was fat in the meat - it was all the trimmings from cutting up the carcass, but no extra fat.
The butcher said there was nothing in the sprinkle besides salt, pepper and sage. I didn't see the label.
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You can use rice.
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You can use rice.
the Spanish use rice for black pudding and call it morcilla. never made it but it is very stable to cook with.
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Hi Sally
The seasoning carrier is rice flour and only trace amounts 3oz seasoning to 10lb mix in old money
Cheers
Arl
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Perhaps no help as am a novice in this department but,when I had my last batch of sausages done we used http://www.weschenfelder.co.uk/content/cumberland-herb-gluten-free-sausage-mix (http://www.weschenfelder.co.uk/content/cumberland-herb-gluten-free-sausage-mix)
I only sold to friends around the village and family and they all had a tester and the sausages all 46kg sold out within a week.Said they were delicious,we both enjoyed them though we did lower the mix rate as the first few sausages we tested did seem somewhat strong.
Not hijacking the post Allison but wondered if anyone else has used the above company and if so what are your thoughts upon this?
We had all gluten free sausage and burger mix from this company.