Just been to see Billy the Bull

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Just been to see Billy the Bull

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Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Mon Oct 16, 06 1:48 pm Post subject: Just been to see Billy the Bull

He was hanging up in my butchers cold room.
He's looking great. He's been cut into quarters and they will chop him up in the next few days.
I don't know anything about carcasses but the butcher seemed pleased at how he'd turned out for a small breed .
There looked to be just a nice bit of fat on him and the meat was a deep rich red.
Guess what we're having for dinner when Billy comes home.
A quick question on sausages.
We have made sausages with rabbit, pheasant and chicken but never beef sausage.
I presume you still put a bit of belly pork in with your beef but what sort of percentage and secondly has anyone got a recipe or three for beef sauaages ?

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Mon Oct 16, 06 3:58 pm Post subject:
We use beef fat or fatty cuts. Having said that if you need some pork fat we have tons spare. Justme

@Calli

Joined: 03 Jul 2005
Posts: 1682
Location: Galway

Posted: Mon Oct 16, 06 4:13 pm Post subject:
Even commendation from the butcher too - well done Bodger! Sounds good!

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