IIS Sausage & Burger recipe

Sausageman (Mike Boggan) · #1 30-01-2006, 09:42 AM

Thanks for all the nice comments about the sausages at Lostock. It was a pleasure to make them for all you great folks. I might not know much about astronomy, but sausages are a different story.

This recipe is also good for people with a Gluten intolerance.
I make them for a good friend with this problem.
He named them "Orgas Mick snags".

For those of you who would like to make burger patties for the BBQ, here is the recipe.
This is the basic recipe for a South African sausage called Borevoers, without the coriander it is the standard British sausage. increase the proportion of sage to really "wow" your taste buds. Sage is the main herb for a good banger.

If you are having friends over for a Barbie, make these for them.
AND BIN THE SAUCE.

2Kg of pork or beef mince
(a 20 to 25% fat content is required, or the mixture will be dry when cooked)
a combination of the 2 meats is good as well.

3 teaspoons of salt
2 teaspoons of cracked pepper
2 teaspoons of sage
2 teaspoons of Thyme
1 teaspoon of ground coriander seeds

optional ingredients.
Cayenne pepper
Smokey BBQ flavouring
Cajun spices
2 beaten eggs for binding, (optional)(the patties will stay together unless you make quarter pounders)

Mix the dry ingredients and add a little at a time to the meat. Mix in each time squeezing the meat through your fingers and turning to coat all the meat.
Add the beaten eggs last.

At his stage make a small pattie and fry it to test the flavour, adjust as neccessary.

Make the patties or roll the meat into sausage shapes, cover them with cling wrap and leave in the fridge for at least an hour for the herbs to infuse the meat.

For a spicy mixture add one teaspoon of one of the optional ingredients to the mixture.

I have only listed the ingredients of the 4 types that I made at Lostock

Remember that they take longer to cook than Store bought ones.

Enjoy.

Yours G__Astronomically

Mike

33South (Chris) · #2 30-01-2006, 01:04 PM

Thanks Mike, highly recommended.
Are you sure about the sauce

[1ponders] (Paul) · #3 30-01-2006, 01:09 PM

They were fantastic bangers/patties Mike. This is definately one recipe that's going in the cook book.

Thanks for putting in the effort and adding "spice" to the weekend

johnno · #4 30-01-2006, 01:20 PM

Hi Mike,
My thanks to you also.
Although I was not at Lostock,I DO appreciate a good sausage,and patty,and your recipes look great.

All the best.
Regards.
John

Striker (Tony) · #5 30-01-2006, 01:25 PM

Thanks Mike.

I enjoyed your sausages greatly....what a difference quality made sausages make compared to supermarket rubish.

I am ready to put my order in Mike...and deliver them please....lol

ving (David) · #6 30-01-2006, 01:37 PM

lol, tony.... umm do you deliver? they seemed to be the best thing about the w/end going by the posts here!

janoskiss (Steve H) · #7 30-01-2006, 02:02 PM

Moderators, help!! What's this doing in General Chat? Shouldn't it be in Projects, Articles & DIY?

All dry herbs, Mike?

Mick (Michael) · #8 30-01-2006, 09:31 PM

I would have liked to try your bangers Mick, maybe next year. In the mean time I'm going to have a go at making your patties. I have a friend who makes his own bangers with Goat meat, once I got past the goat bit and had a taste they were very nice.

Sausageman (Mike Boggan) · #9 30-01-2006, 10:44 PM

Yes Steve,
All dried herbs. I just use the ones in the bottles from the supermarket. It would add more time to chop up fresh herbs then mash them small enough with the mortar and pestle to put into the mixture.
When I buy meat on the bone it usually takes 3 hours to make the sausages. So any time saving is good.

Mick,
I have had goat meat sausages too, when I was in my teens and living in Cyprus, that is the one recipe that I have not been able to find. I would appreciate getting it.
Mackay to Lostock is a very long way, I understand why you couldn't make it. It took us 10 hours to get there, for you it would be more like 20.
Just follow the recipe and enjoy the patties, you will love them and your friends too.

Striker,
You know I'm not going to deliver them to your house, but you can always come to my house and collect them.

If any of you IIS ers make these and like them, I have many more recipes for you to try. You don't need to buy the Mincer/sausage stuffer, hamburger patties are just as good and taste the same.

Resistance is futile!!!!!!
You will add my uniqueness to your own.

Mike

Sausageman (Mike Boggan) · #10 08-02-2006, 05:31 PM

Has anyone dared to try the sausage recipe yet?
Feedback please.

Mike

Striker (Tony) · #11 08-02-2006, 06:29 PM

yes Mike...I made them and they taste great with Sauce....lol

slice of heaven · #12 08-02-2006, 08:20 PM

Quote:

Originally Posted by Sausageman

Has anyone dared to try the sausage recipe yet?

Certainly have

Thanks Mike, very tasty

johnno · #13 09-02-2006, 04:36 PM

I made the patties Mike,
They were great.Many thanks for the recipe.
Regards.
John

sheeny (Al) · #14 09-02-2006, 05:41 PM

Thanks Mike! I'll definitely give this a whirl!

Al.

Sausageman (Mike Boggan) · #15 09-02-2006, 05:49 PM

Tony,
You are a heathen. Only people with no tastebuds would do that....
I bet you would put sauce on a Pizza. You are a Gastronomic catastrophy, a Chef's worst nightmare.
It's a good job I know you are trying to stir me up, or I might just have to hit you. LOL

S.O.H. and Johnno,
I believe both of you, but not Striker, he is a notorious prankster.
Glad you enjoyed them.

Feel free to spread the recipe around.

I am working on a Pattie version of "Jambalaya" a spicy Cajun dish made with boiled rice, chicken and prawns. They are delicious as sausages but fall apart as a pattie, I will manage to fix that soon with an acceptable binding agent, I hope.

Don't forget that the patties are just as good cold, ideal for a quick snack under clear skies.

Good viewing and good eating.

Mike

johnno · #16 10-02-2006, 02:45 AM

Quote:

Originally Posted by Sausageman

I will manage to fix that soon with an acceptable binding agent, I hope.

Mike

Hi Mike,

I often use Stale bread,made into breadcrumbs,and mixed with a little milk ,OR Mashed potato,or Both,as a binding agent,
Tends to keep things from drying out as it cooks,as beaten egg seems to.

All the best.
Regards.
John

Sausageman (Mike Boggan) · #17 11-02-2006, 02:06 PM

Thanks John,

Sausages made with boiled rice and seafood tend to be very moist and need something other than the normal binders, I still wish to keep them edible for people with a Gluten disorder, so any kind of wheat product is out.
My next trial will be with aspic and maybe some mashed spuds as you suggest.

Mike

Sausageman (Mike Boggan) · #18 17-02-2006, 03:47 PM

I hate seeing my post on page 2.
Must keep posting to convert the masses.

I have now added a smoker to my ever increasing list of gastronomic devices.
Smoked Barramundi is awesome, and my smoked ham is to die for.

Mike

Striker (Tony) · #19 17-02-2006, 03:57 PM

Mike,

I found a place that sells some awesome quailty sausages...."Coles"

I'm still trying to stir you up.

Sausageman (Mike Boggan) · #20 17-02-2006, 03:58 PM

Try this recipe out.
1.5Kg of Lamb mince
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried rosemary
1 teaspoon dried parsley
The juice of 1 lemon.

Mix all the ingredients together thoroughly and make into patties.
Grill, fry or BBQ them.
I made 8 ounce patties and BBQ'd them.

MMMMmmmmm

Mike