The plain pork sausages were good. They weren't better than the ones you can get from a good butcher. The flavoured ones look like they are going to be nice, but the ones that I'm -really- looking forward to are the chorizo.
Some of them are hanging in our larder maturing. We picked up some Acidophilus from a helath food shop, and used HFW's chorizo recipe. They smell great, the extra meat tasted good, so I hope to do two of them for breakfast on Christmas day, and let others mature for slicing as a cold meat (maybe ready by February?).
The whole thing was a lot of fun, and surprisingly easy.
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
Posted: Mon Dec 20, 04 11:08 am Post subject:
I took my three chorizo down on Friday night and they are the best yet. All were roughly 30cm and took about five weeks to mature. I'm going to try Rick Stein's chorizo with broad beans recipe at some point. But my favourite way of eating it is also my favourite midweek supper. Boiling pasta and adding frozen peas for the last couple of minutes, then frying some chopped chorizo in the same pan while the pasta and peas are draining. Absolute heaven.
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
Joined: 05 Nov 2004 Posts: 113 Location: Bolton, Lancashire
Posted: Tue Jan 04, 05 7:55 pm Post subject: freezing sausage casings
I've just looked back on this thread and you mentioned that you froze the sausage skins, can you let me know how they turn out as my wholesaler is adamant that the skins shouldn't be frozen and this is the advice I have given my customers.
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
Posted: Tue Jan 04, 05 8:42 pm Post subject:
How do you make chorizo? I love it with spanish garlic bread, but I wouldn't have the first idea how to go about making it. Do you have to cook it first (like with the broad beans, which is the only edible vegatable in spain, in my experience) or can you eat it raw like salami (which I presume is how you do the garlic bread)
Posted: Tue Jan 04, 05 8:58 pm Post subject: Re: freezing sausage casings
franco wrote:
I've just looked back on this thread and you mentioned that you froze the sausage skins, can you let me know how they turn out as my wholesaler is adamant that the skins shouldn't be frozen and this is the advice I have given my customers.
That's useful to know... Next time I see our partner in crime Bagpuss I'll ask her to defrost some so we can play with them.
How do you make chorizo? I love it with spanish garlic bread, but I wouldn't have the first idea how to go about making it. Do you have to cook it first (like with the broad beans, which is the only edible vegatable in spain, in my experience) or can you eat it raw like salami (which I presume is how you do the garlic bread)
I got the recipe from HFW's River Cottage Cookbook. Do you have a copy? Let me know if not and I'll get rond to posting the recipe here.
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
Posted: Wed Jan 05, 05 9:56 am Post subject:
[quote="Cab
I got the recipe from HFW's River Cottage Cookbook. [/quote]
Me too. Hugh says you can hang and eat chorizo like salami (which I have done) or take them down after just a week and use them in cooking.
bagpuss
Joined: 09 Dec 2004 Posts: 10507 Location: cambridge
Posted: Wed Jan 05, 05 10:01 am Post subject:
Twoscoops wrote:
Me too. Hugh says you can hang and eat chorizo like salami (which I have done) or take them down after just a week and use them in cooking.
they tasted very good after a week on christmas morning with scrambled eggs
The ones left curing are just feeling done now... I'll mabe try giving one the chop on Thursday.
wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
Posted: Wed Jan 05, 05 10:17 am Post subject:
Ah - I've lent 'meat' to a friend (sometimes I feel like a library!) but there are destructions in the RC cookbook. Bugger - there goes the new years resolution again!
jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28239 Location: escaped from Swindon
Posted: Wed Jan 05, 05 10:52 am Post subject:
wellington womble wrote:
but there are destructions in the RC cookbook. again!
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