Growlers Sausages, Bangers, Pies

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GROWLERS SAUSAGES, BANGERS, PIES Recipes - How to make them

SAUSAGE-JOHNSON HIMSELF CRAIG FOX-JOHNSON

Dedication

Dedicated to my Darling Wife Jenny

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Growlers Sausages Bangers Pies

Foreword As far as I know this is the largest collection of recipes for making sausages that exists. You will see there are 430 Sausage Recipes and another 212 Sausage names that I do not have the recipes for at this moment. As they come available I will be updating the book - the magic of ebooks ! How long does it take to write a book ? 25+ years in my case ! I started this book on the making of sausages from all natural ingredients that many years ago when I started a database of my recipes and others. This grew and grew very quickly to almost the size it is now but, of course, in those days, we did not have ebooks so it stayed on my computer moving up the upgrades with the database until ebooks and ibooks arrived. I make no excuses for taking so long to publish it but, finally, I am here.

Craig Fox-Johnson Sausage-Johnson Himself Copyright ©2017, z+2, Natural Food Lovers Ltd All Rights Reserved

It is important to me to tell the world about these recipes as, you will notice, they are all [almost - I will explain] made without any preservatives - they are not needed ! I have included some that do have these preservatives but they are there to show how this insidious evil has crept into our lives and how we cannot rely on governments to stop it. 24 years ago I met my lovely Jenny who is as passionate about Natural Foods as I and so our journey together began.

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Firstly, about my wife Jenny Jenny Fox-Johnson has been passionate about food from her earliest memories of standing on a stool in her Granny's kitchen every Wednesday (Baking Day) watching bread and cakes and other mouthwatering goodies being created and then baked in the oven alongside the open fire! Her search for excellence in taste coming from the real treat of being allowed to lick the spoons! Since childhood she has never been far away from a kitchen in one form or another - home kitchens, college kitchens, camp kitchens, development kitchens and galleys. For twelve years she operated her company Creative Food Designers giving inventive and creative new recipes to the major food manufacturers - well not exactly giving! More recently she has run her own restaurant in the UK and one in Sancerre with her Craig - her husband and lover of her life.

vocal call and a swift cocking (yep, a cocker spaniel!) of her head and long curly blond ears in the direction of the freshly baked goodies. She would not move until this task has been accomplished. She was the official approver of all new products! A job now taken up by our 4 beautiful working Cocker Spaniels, Krug, Taittinger, Charli Heidsieck and Louie Roederer Cristal ! Lastly, about our Friends and Family Friends and Family - where would we be without them they have been stalwarts of tasting, supporters of our inventions and persistant in encouraging us to bring our recipes to a wider audience - it is to them that you have to give thanks if you enjoy our delicious recipes.

Secondly, Jenny about me, Sausage-Johnson Himself Craig Fox-Johnson, larger and greater than life itself developed a passion for food when after leaving university he helped a true foodie turn a greasy spoon cafe into a successful Bistro in Auckland New Zealand. Since then his love of feeding and entertaining people has grown and thrived bringing pleasure to thousands upon thousands. After arriving in the UK he took over the 'snake pit' bar underneath the Sussex Pub on the corner of Long Acre and St Martins Lane in London and soon he had created the highly successful Hobsons Wine Bar. From there he went from strength to strength even creating Craig's Garrick Wine Bar and then the Smoking Dog in Malmesbury where he created his own brand of highly inventive sausages known as Growlers. When I met Jenny in 1993 our combined recipe and food ideas just exploded! Our wealth and experience led us to create great sources of recipe ideas which we are now releasing to the world. Thirdly, about our lovely dog Bolli Bolli Fox-Johnson invited herself into the lives of Jenny and Craig in December 1997 whilst they were in Sancerre France. Since then she became inseparable from them. She travelled far and wide and had a few truly unbelieveable adventures! A complete salty of the sea she was also a food gourmet that had her own special recipe of chicken and pasta; she intuitively knew when this is being cooked and also when fresh bread was in the oven where upon she took up guard in front of the oven door. She indicated her wish to taste the newly created delicacies by a unique

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How to make Sausages You will need:

We recommend for example that salt should be around 1% in a recipe - we do not recommend that salt in a recipe be more than 2%! Therefore the 3rd column should be 10 - no more than 20.

Mincer/Grinder together with different plates Sausage Filler or attachment for mincer

There is a Measures Table at the rear of the book, and, although we use volume in the table, it is sufficient that it will satisfactorily give you a suitable equivalent weight at these small measures.

Sausage Skins - Hog or Sheep Casings Bowl to mix in

There is also a Sausage Link size table.

Common Sense !

Linking Sausages: 1. To link sausages you need to take one end and tie it. It is important to know that it is all about proportion in making sausages it is not about Pounds and Ounces, whether Imperial or US, or Kilos. To explain 1.0 kg = 1000 g = 2.2 Imp lb = 2.2 US lb = 100% 0.5 kg = 500g =

1.1 Imp lb =

1.1 US lb = 50%

0.01 kg = 10 g = 0.02 Imp lb = 0.02 US lb =

1%

So the 3rd column on each recipe is for 1000g so you can see at a glance the proportions for a recipe. If you are using an ipad you can alter this figure to give you the proportions you want in actual figures.

2. Next you need to make 3 indentations with your thumb and forefinger at around 5” apart [for 100g links] from that end. 3. Then bring the 3rd indentation back to the first indentation to make a loop - twist the loop to join the indentations 4. Lift the long tail up to the 2nd indentation to make a third sausage in the loop and indent together at the 2nd indentation. 5. Reach through the loop and pull the long tail through sufficiently to make a new two part loop. 6. Bring the tail up the other side to the top of the new loop and repeat the whole process by reaching through etc. 7. Continue until all the filled length is linked. v

Use By….Sausages made this way have a safe shelf life in a refrigerator at