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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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beth
Joined: 09 Dec 2004 Posts: 52 Location: Milton, Cambridge
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Fullup
Joined: 09 Dec 2004 Posts: 183 Location: Under water
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cab
Joined: 01 Nov 2004 Posts: 32429
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Fullup
Joined: 09 Dec 2004 Posts: 183 Location: Under water
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Fullup
Joined: 09 Dec 2004 Posts: 183 Location: Under water
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Silas
Joined: 29 Oct 2004 Posts: 6848 Location: Staffordshire
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twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
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Posted: Mon Dec 13, 04 10:50 am Post subject: |
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Cab, I'm also new to the game so have only made a few varieties. I have been using loin chops and belly, but this is proving expensive so will start using shoulder and belly, about 2/3 - 1/3 ratio. I use 1 cup of rusk per kilo of meat, but I just guess quantities for seasonings etc. BTW, I'm not sure exactly where you are but Barker Bros in Great Shelford is the best butcher I have been to in East Anglia. I hate going there because I always spend far more than i intend to! Let me know if you want any more detail on the following:
Pork & Bacon (with sauteed onions)
Pork & Leek (with sauteed leek)
Game (using breast of lamb for fat and juniper berries)
Merguez (good mutton and harissa)
Italian (with tomato, chilli, garlic and oregano)
Game was undoubtedly the best, with pork & leek a close second. I always prick the sausages before doing them in the oven, this lets the fat escape leaving the meat lovely and moist. |
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bagpuss
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
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twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
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bagpuss
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
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twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
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cab
Joined: 01 Nov 2004 Posts: 32429
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