We are up to 7 different fresh sausage and am interested in what is most popular with other shops,as we have ones from all over the world.Would you share those recipes?With me on Private message.If not I understand.Still would be interesting.
we make 3 right now #1-maple breakfast sausage #2-mild italian sausage #3-gluten free beef
maple breakfast is the top seller as we change the recipe a bit to make it taste stronger with maple the gluten free beef doesn't hold it's colour for more than 2 or 3 days for some reason, still working on this one
we do so many smoked items we can't keep up with more than 3 fresh ones, there is heavy competition for the fresh sausage category. all my competitors carry fresh sausage, the lilydale bulk we charge 7.99/kg and the iga here charges 11.99/kg for the same product!
there are so many options, my mother in law asked for a fresh sausage called lincolnshire and the recipe I have is excellent, but I sell it to her as a 10lb batch. we also have a nearby town with a local butchery that makes longaniza (filipino) sausage
my next experiment will be coming up with a recipe for leek and onion sausage, that was one of my favorites when I visited england two years ago
I am new to this... Is Hellers seasoning American? I see there is Hellers in New Zealand so I am not sure. Have you tried AC Legg seasonings? If yes, how do they compare? Thanks, Alex
-- Edited by A1Pkg on Sunday 17th of February 2013 08:32:00 PM
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Best? Not sure,but my favorite is veal sausage with crushed tomatoes, cheese and parsley. When I made it at the store an extra five pounds went home with the owner. About once a week dome would get cooked up for "quality control" with peppers, onions and garlic bread ...
our most popular was a hungarian farmer sausage. Salt 16 grams per kg 14/28 black pepper 4 grams per kg 32 mesh pepper 1 gram per kg garlic 4 grams per kg hungarian paprika 6 grams per kg nutmeg 1 gram per kg crushed chillies 4 grams per kg cayenne pepper 2 grams per kg
I make 5 varieties of fresh bulk sausage. Three of them are breakfast sausage: mild I use witt's 110 southern, tasty been around a long time like leggs, medium I use legg's hot #10 (not very hot if my wimpy ass can handle it) and hot which I use Witt's 110 (now actually called Newlywed foods) and spice it up with cayenne pepper. Also make Italian with witt's sweet ital. And last but not least those tasty little mock chicken legs, which I made today as a matter of fact. Best seller is a toss up between the mild breakfast and sweet ital. Why you ask??? I guess people like breakfast, pizza, spaghetti and lasagna. I have a 50lb hydr. piston stuffer at home I'd love to have at work and make Brats and potato sausage but that ain't gonna happen.
-- Edited by Mimeatguy on Wednesday 20th of February 2013 06:14:39 PM
Other than making our bulk sausage I haven't made sausage in 7-8 years now...but when I did, my best seller was a chicken cherry bratwurst...it was awesome, marketed it has lower fat than pork brats...was a super hit...did a demo on it and could not keep up with the demo lady, with an automatic stuffer at the time....
2nd best seller was my keilbasa...here in Toledo, Ohio we have a place that is known for its kielbasa which is Stanleys Market...well I have had ctstomers tell me that they like mine better then Stanleys...its very good!
chinese pork sausage is also quite popular in these parts, has to be with a red chinese thick sauce- not ah-so
big beef joe- you have 400 sausages flavors??
i'm curious if you offer a no-salt or vegetarian sausage?
also, you will laugh at this, but i made an apple pie sausage- with apple/cinammon and the mothers were saying, it was the only sausage some of their kids would eat-because it was sweet
When I worked at a store on Anna Maria Island,fla We made Italian sausage useing Leggs and adding other stuff, we got pretty good at it but the more fat it had in it the better. Me that's on Lipitor now
