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Sausage Time!
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jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28237
Location: escaped from Swindon
PostPosted: Fri Dec 17, 04 7:56 am    Post subject: Reply with quote
    

So Cab did you make them?

I'm off (by car) today to the Butchers to get the Pork for sauasge and bacon making

jema

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Fri Dec 17, 04 8:06 am    Post subject: Reply with quote
    

we try to make sausages tommorrow the plan is to make sausages and have toad in the hole

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Dec 17, 04 10:55 am    Post subject: Reply with quote
    

I reccomend that we get to the Butchers -early- on Saturday, before town becomes Hell on Earth.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28237
Location: escaped from Swindon
PostPosted: Fri Dec 17, 04 10:57 am    Post subject: Reply with quote
    

Well I have streaky and back bacon curing with my new salt petre and a few pounds of minced belly for some sausages, the casing are soaking to remove the salt.

jema

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Fri Dec 17, 04 11:04 am    Post subject: Reply with quote
    

Cab wrote:
I reccomend that we get to the Butchers -early- on Saturday, before town becomes Hell on Earth.



definitely, I guess we want to be in for 9ish

what will we need

say

1kg shoulder
1kg belly pork
sausage casings
bones to make stock for gravy

are we going to add bread crumbs or something like that

for flavouring, we have plenty of leeks, apples and mustard powder depending on which way we want to go

I may need more plain flour but I have a suspect feeling I may have mixed up my SR flour with my plain but I don't know how best to figure that one out

tahir



Joined: 28 Oct 2004
Posts: 45674
Location: Essex
PostPosted: Fri Dec 17, 04 11:05 am    Post subject: Reply with quote
    

Did anybody see the cheesy sausage on Full on Food the other night?

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Dec 17, 04 11:28 am    Post subject: Reply with quote
    

Bagpus, we'll have at least some breadcrumbs in our house, we always have some stale bread left over. On Saturday that means that the starlings and the sparrows will just have to go hungry!

I might see what cuts of game he also has; the idea of bunny and fat belly pork appeals to me, as does the idea of maybe doing some beef sausage.

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 11:34 am    Post subject: Reply with quote
    

Now I'm really hungry, especially seing as I had a load of wine last night (and watched Ned Kelly - now there's a couple of hours of my life I'll never get back. Wish I'd watched The Price of Prawns instead). I feel some game sausages coming on over the weekend.

tahir



Joined: 28 Oct 2004
Posts: 45674
Location: Essex
PostPosted: Fri Dec 17, 04 12:44 pm    Post subject: Reply with quote
    

Right, I fancy a go at sausages, obviously no pork. Where do I start? Can i get veggie skins? And what can I knock up using chicken, lamb, beef or a combination?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Fri Dec 17, 04 1:00 pm    Post subject: Reply with quote
    

You can get ox runners, but they're huge. Lamb or mutton would be good for merguez with harrissa. I've never had a beef sausage that I really liked, but maybe I've never had a good one. Someone must make veggies skins out of cellulose or something.

tahir



Joined: 28 Oct 2004
Posts: 45674
Location: Essex
PostPosted: Fri Dec 17, 04 1:02 pm    Post subject: Reply with quote
    

What about beef chicken and mushroom or something?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 1:05 pm    Post subject: Reply with quote
    

As far as I am aware there are no vegie skins. Even the collagen ones that Ascot sell as veggie are not, so I have been told. You can get sheep's casings, so ask your normal halal butcher. For rusk you can use breadcrumbs or oatmeal, and then the world is your oyster. Start with some simple combinations, like plain beef, merguez or tarragon chicken, and then start experimenting.

scarecrow



Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North
PostPosted: Fri Dec 17, 04 1:07 pm    Post subject: Reply with quote
    

I'm after a sausage stuffer. I've looked all over the place and a decent piece of kit seems to cost hundreds.

I've seen something from Ascot
https://www.ascott-shop.com/item3221.htm at 42 quid but it looks a little plasticy and flimsy to me.

Anyone treid this one, or know of alternatives.

And before anyone come up with a smart alec answer of how they use a funnel or something, I reckon I'd split more casings than I filled!

tahir



Joined: 28 Oct 2004
Posts: 45674
Location: Essex
PostPosted: Fri Dec 17, 04 1:07 pm    Post subject: Reply with quote
    

So what would i use for plain beef? What cut and what additions? Oh and can i get a sausage attachment for my chef?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 1:11 pm    Post subject: Reply with quote
    

Scarecrow - I have a Eko FW2684 mincer and stuffer from

www.sausagemaking.org

Which does the job. It isn't cheap (it has just gone up to about eighty quid) but I like it. Nice and simple, though I wouldn't say that if I didn't have a dishwasher!

Tahir - Just a cheap cut, maybe braising steak, but half as much again (so 30%) of a nice fatty cut. Can't think of a fatty beef cut off the top of my head. Add some spices of your choice and away you go.

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