| Ingredient | Grams | Percentage % |
|---|---|---|
| pork belly | 2810 | 97.56 |
| salt | 45 | 1.56 |
| black pepper | 10 | 0.35 |
| sugar | 8 | 0.28 |
| cloves | 1.3 | 0.05 |
| ginger dried | 3 | 0.10 |
| nutmeg | 1 | 0.03 |
| cinamon | 2 | 0.07 |
Recently I have made a couple of batches of the Marmite sausages and the Alsation Christmas sausages. I have been playing about with the recipes, varying the balance of spices each time. I am starting to feel that I should be trying something new and radical rather than repeating recipes that I have already made. But they both taste so good!
Now, when I make a batch of sausages, I record the ingredients proportions in a simple spreadsheet that shows the percentage weight for each ingredient. This makes it easy to recreate the recipe when the quantity of meat is known only at the last minute.
I made a batch of Marmite sausages to take for a weekend away with friends. They went down well. Then I made some more when I got back, for some other friends that could not come away with us. For this second batch, I had run out of black pepper. Rather than go out to the shops to get some more, I noticed that I had plenty of white pepper available so I decided to substitute. Big mistake. White pepper is much hotter and more acrid than the lovely sweet black pepper that I had used before. I might have got away with it if I had reduced the amount, but the end result was simply to (white) peppery. I'm amazed it's taken me this long to really appreciate the difference between white and black pepper.
The other change I have been making to the Marmite sausages is slowly increasing the Marmite content each time (reducing the salt accordingly as I go). I'm now up to 3.8% Marmite and they taste great. I still think they can take some more.
The last thing I have achieved is to learn how to string my links together into traditional 'threes'. Just like a proper butcher! I was especially pleased that I worked it out by myself, rather than researching it on Google. It seems that those hours spent practising my rope work from my boating days is still paying dividends.
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