Been clearing the freezer of meat this past week or so (I always start afresh every January).
So I made 24lb of traditional Cumberland sausage to this recipe:

80.79 % Meat Content.

78.4 % Pork Shoulder
21.6 % Fat Bellys

Of Meat
10 % Iced Water
10 % Breadcrumb
0.8 % Phosphate
2.9 % Seasoning

Seasoning
52.6773% Salt
5.2581% Black Pepper
5.2581% White Pepper
0.7236% Cayenne
5.9817% Dextrose
5.3546% Ground Coriander
5.3546% Nutmeg
2.7014% Mace
7.9112% Sage
4.3898% Thyme
4.3898% Parsley

Method
Mince cold meats through 8 mm plate into a bowl, add iced water & mix, add phosphate & Seasoning & mix, add Breadcrumb & mix. Allow to stand to re-hydrate Breadcrumb before filling - about 5 - 10 minutes. Stuff more fully that you would normally and coil instead of link (34-38mm hog casings).

No photo's of the Cumberland sausage, as I forgot to take any...

Followed up with some tomato sausage:

3.5lb Pork Shoulder (20% Fat)
8oz Breadcrumbs (Rusk)
1lb Ice cold water
17oz Double Concentrate Tomato Puree
Seasoning:
2 Tsp, Sea Salt
3/4 Tsp Black Pepper
1/2 Tsp Thyme
1 1/2 Tsp Sage
3/4 Tsp Sugar
1/2 Tsp Paprika
1 1/4 Tsp Bicarbonate of soda
2 Sachets Heinz Cream of Tomato Cup a Soup

Method
1. Mix diced Pork and Seasoning and refrigerate for 30 mins
2. Mix Breadcrumbs, Tomato Puree and Water. Refrigerate until absorbed.
3. Mince Pork. (coarse plate)
4. Mix Rusk and Pork together by hand.
5. Mince again (coarse plate)
6. Refrigerate for 5 hours (preferably overnight)
7. Stuff

I replaced the packet soup with a can of Heinz tomato soup, reduced the water to 8oz & the tomato puree to 12oz.
Casings for these & the next batch were 22-28mm lamb - first time I've used them & a lot more delicate than hog casings or those nasty, tough collagen ones but I filled them without bursting & only a couple of breaks in more than 40' when linking.

Next up was some traditional English pork sausages & right now I can't find where i stored the recipe...

Finally, I used the last 1lb of pork to make some frikadellen to this recipe:

www.daringgourmet.com/...ikadellen/

...only I forgot to add the egg, so they're a tad less cohesive than they should be, though very tasty indeed.

your a master,we havent got skills to do the twisty hank thing.....can thoroughly recommend using the 11 not so secret herbs n spices as per the colonels recipe INSIDE sausages.....

Elvis wrote:

your a master,we havent got skills to do the twisty hank thing.....can thoroughly recommend using the 11 not so secret herbs n spices as per the colonels recipe INSIDE sausages.....

I've only done the linking thing twice, so I'm far from perfect & haven't quite got it consistently right yet.

I just watched this a few times: youtu.be/UY5TiciEry4

Oh & all his other videos are great too.

Good job Mike...and of course I came across this whilst eating breakfast so now I’m hungry again.

Wait a minute... 2.7% MACE???

Pumpkinslinger wrote:

Wait a minute... 2.7% MACE???

That's 2.7% of the seasoning mix, not 2.7% of the total, so roughly a quarter of an ounce of mace for every 20lb of meat.

I love mace in pretty much anything but not at an ounce to every 2¼lb!!!!

Mike, the only "mace" (other than the weapon) I knew about was the stuff you use to spray attackers with! I've since done some research...

Pumpkinslinger wrote:

Mike, the only "mace" (other than the weapon) I knew about was the stuff you use to spray attackers with! I've since done some research...

Ah yes, the other kind would certainly give them a kick...