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Diamond Jubilee Celebration Sausages

Diamond Jubilee Celebration Sausages

 

Marking 60 years of The Queen's reign, the Diamond Jubilee celebrations will centre around an extended weekend on 2, 3, 4 and 5 June.


The Queen came to the throne on 6 February 1952 and her coronation took place on 2 June 1953. She celebrated her Silver Jubilee (25 years) in 1977 and her Golden Jubilee (50 years) in 2002. And we are celebrating with sausages!


Simon sent us his experience making red, white and blue coloured sausages for his Jubilee BBQ using our Old English Sausage seasoning, we also have an organic & gluten free seasoning. Dont they look delicious?!


This was the first attempt yesterday. The colour took well and only stained the skin so when they were cooked they looked good to eat! I was pretty impressed.  

I tried dying the skins before stuffing but since the food colouring is water soluble it quickly became clear that this was not going to anything other than dye me and the kitchen!


In the end I just rolled the made sausages in food colouring and dried them on a rack.  The blue colour was quite thin and easy to apply, the red from the same firm was very thick and I had to use a pasty brush to apply it.


Any food colouring will do and I would suggest not putting too much on so as to avoid dying the meat too.


I did another batch using the seasoning but adding apple and cider instead of the water.  They worked well but the machine I am using, the Kenwood Chef attachment, seems to pulp the apple on the way through so they look a little finely minced to me but the proof will be in the cooking.  The final batch, Chilli & Oregano, was my favourite. I had a kilo of mince, around 200g of dried breadcrumb, salt, black pepper a tablespoon of oregano and a generous tablespoon of chilli sauce, not the very sweet dipping one. 


The flavour was great, the look with the bits of chilli flake was great and the pre-stuffing taste was very encouraging, the test will be in the cooking tonight! 


We have a Jubilee BBQ next weekend so there will be plenty of sausages ready for then. Thanks for all your help on on the phone!


Kind regards

Simon

Posted by Tongmaster


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