On Sausages5 Comments
There’s a potential rant coming your way. I’ve spent my Sunday morning making about 30kg of sausages, three varieties – a traditional, a Cumberland style and a French(much like a Toulouse). I always find that sausage making reminds me of my younger days as a photographer, in particular working in the darkroom. Some days the prints are fantastic, they’re perfect and everything seems to go your way. Other days feel as if you’ve dedicated your whole day without accomplishing anything. Today was a good day. Throughout the whole morning I can count the number of times I swore at casings splitting on one hand. That’s not always true when it comes to using sheeps casings as they’re a much more delicate beast than the hog casings I was using today.
I find sausage making quite methodical and it gives me time to think (it’s the motorway driving of the meat world) and I’ve been thinking a lot recently about sausages in particular. They’re seen as a cheap staple of British life, the humble banger, but what do we know about what goes into to them? I’ll start with what I use – for the most part it’s trimmed shoulder, and when I say trimmed I mean I remove all the bones, rind, glands, the really soft fats, the sinew and the majority of the intra-muscular soft fats. Only the good bits remain- that leaves a mix of about 80% lean meat and 20% fat. Some like a slightly fattier sausage and add a little belly. I always go by eye, if the mix needs some more fat, then I add a little more, whether it’s some spare back fat or some belly. As always fat = flavour.
Each sausage flavour we produce is from our own recipe. Often they’re based on traditional regional recipes that we’ve honed. We don’t use rusk, we make 100% gluten free sausages. It’s taken us a long time to play with various recipes and techniques to get to the point that we’re at. For the most part, our sausages taste different to what’s generally on the market. We use older pigs, so the meat is more developed, stronger tasting, like what pork should taste like. As we don’t use rusk, which I find has a taste of its very own, the pork flavour comes through stronger. We also don’t use any preservatives, no binders or emulsifiers – we’re not preaching that these are bad things, it’s just that we think we can make a pretty decent sausage without them. We’re not ruling out using some of them in the future either.
I was on a sausage course recently that had been organised by the Wales and Border Counties Pig Breeders Association. Even though I produce sausages commercially, I always feel I can learn from other practitioners and it was good to see that both the tutors had their own idiosyncrasies when it came to their individual products. I also welcome the chance to meet any new breeders, it’s important for producers to get to know the network of people who are out there rearing pigs. Some may only be fattening three or four weaners, but those breeders could be producing the best quality pork available.
Here comes the grumble… predominantly (and I’m not tarring everyone with this brush), the sausages produced by your local butchers, farm shops and small holders come from a packet mix. They either buy in a complete mix or a seasoning mix and then add their own level of rusk and water. What’s wrong with that? Well I’m not having a go at what’s in the sausage, it’s just that it produces a culture of sausage mediocrity. It also makes the practitioner lazy – recipes, and skills that have been retained for generations are lost as soon as someone takes the easy route of opening a packet. I’m not advocating that every small producer gets a degree in meat science, it’d just be nice that they knew the function of the e-numbers on their labelling.
I’m not one for awards, we don’t really enter our products for them, I much prefer to hear good feedback and have returning customers. It does however annoy me when I see a producer gaining an award for a sausage that I well know has come from a standard packet mix. They may have added a handful of their own seasoning to sex-up their sausage, but in the end, the functionality of the product, the binding, the texture, the fat retention comes from the science of the packet mix, and not the maker.
For that very reason I hold an amount of respect for producers such as Walls and Richmond. I don’t try and make a product like theirs, but the science of creating a perfectly emulsified product and at a cost that’s affordable to those on a low income is commendable.
I’d love to hear your take on the banger, so please do leave a comment.