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Topic: Sausage  (Read 3852 times)

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Re: Sausage
« Reply #15 on: May 23, 2004, 05:14:17 AM »
Well, that didn't work as planned!  Please, Howard, would you post your recipe for sausage?  Pretty please?
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Re: Sausage
« Reply #16 on: May 23, 2004, 10:16:38 AM »
Quote from: vnicepeeps on May 23, 2004, 03:08:03 AM
I did some trolling and came up with this one:



Hey VNP, don't you mean TRAWLING?!!  ;D

Howard, Yes! Please post!
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When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life. ~ John Lennon

Re: Sausage
« Reply #17 on: May 23, 2004, 02:28:35 PM »

  Ta Peep Peep for the recipie!and Howbo love to see yours as well  ;D
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Re: Sausage
« Reply #18 on: May 24, 2004, 01:34:17 PM »
Howard's basic sausage mixture:

Mince/ground pork (my butcher uses hand of pork for this, belly pork is also fine): 1lb (450g)
Smoked streaky bacon: 4 rashers (2 oz.)
Breadcrumbs from two medium white slices including crusts: 3.5 oz (100g)
Fresh sage leaves: 18
Fresh chive leaves: 6
Grated nutmeg: half a nutmeg
Black pepper: 1 tsp
Allspice: 1 tsp
Salt: 1 tsp
Angostura bitters 1 dessertspoon
Water: 3.5 fl.oz (100ml)

That's the basic mix.  You can off course ring the changes by grinding it fine/coarse according to your taste, substituting beer or cider for the water (i've even used V8 juice with pleasant results!), adding a dash of Tabasco, lime chutney, piri-piri or harissa, or what ever you like!
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Re: Sausage
« Reply #19 on: May 24, 2004, 02:23:05 PM »
Sounds good, Howard.  Do you put your mixture into casings?  If so, how do you stuff them (oo-er!)?
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Re: Sausage
« Reply #20 on: May 24, 2004, 03:18:14 PM »
Yes, dear Cait, I put the mixture into hog casings which I get from my butcher.  I used to have a special "gun" thing that I got from Lakeland.  Unfortunately I lost it when we got flooded out in the Oct 2000 floods, and Lakeland stopped supplying them.  I did write to them to find out who had supplied them  but they replied snittily that they never revealed the name of their suppliers.  After some googling I came to the conclusion that the gun they supplied was in fact a US jerky gun - from the photos it looked identical.  I was on the point of asking any kind UKY who was coming over here to bring one for me, when Joss went out and bought a Moulinex electric mincer/grinder that came with a sausage filling attachment (from Argos), so that's how I do my stuffing (oo-er!) now.

I have read that you can use a cookery funnel and the handle of a wooden spoon; and recently I was in a cooking equipment shop which had trigger-driven icing tools which looked as if they could also be used to fill sausage skins.

BTW, forgive my hopeless and profound ignorance, but what is jerky?

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Re: Sausage
« Reply #21 on: May 24, 2004, 03:38:01 PM »
Quote from: howard on May 24, 2004, 03:18:14 PM


BTW, forgive my hopeless and profound ignorance, but what is jerky?



I was under the impression that it's dried meat with or without spices - a cowboy's favorite treat. Not sure how one would need a 'gun' to make one though.

See:

http://www.texascooking.com/features/dec2002makingjerky.htm
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Re: Sausage
« Reply #22 on: May 24, 2004, 03:40:49 PM »
Quote
BTW, forgive my hopeless and profound ignorance, but what is jerky?

<cheekiness>

Roasted shoe leather

</cheekiness>
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Re: Sausage
« Reply #23 on: May 24, 2004, 03:43:55 PM »
Quote from: balmerhon on May 23, 2004, 10:16:38 AM


Hey VNP, don't you mean TRAWLING?!!  ;D

Howard, Yes! Please post!

YEAH!!  Brain fart!  I am edu-ma-kated!

Cheers Howbo for the recipe too.

I have to say that many at home pasta makers and my Kitchen Aid have sausage attachments.  you can be lazy and just fry them up as patties.  I do believe that some places will sell casings that are not pork parts..
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Re: Sausage
« Reply #24 on: May 24, 2004, 03:47:23 PM »
Quote
Roasted shoe leather

Yum yum! MY FAVOURITE!!!!  ;)
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Re: Sausage
« Reply #25 on: May 24, 2004, 03:49:06 PM »
Quote from: Caitlinn on May 24, 2004, 03:40:49 PM


<cheekiness>

Roasted shoe leather

</cheekiness>

 ;D ;D ;D
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When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life. ~ John Lennon

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Re: Sausage
« Reply #26 on: May 24, 2004, 03:55:08 PM »
I'm so glad to see that I'm not the only one who has been searching (in vain, it appears) for American-style sausage.  I was hoping I'd accidentally happen upon some in a market someday, but now I know that I should give up hope and try to make my own.  Gonna get a pound of ground pork next time I'm near a butcher and try out the recipes...can't wait!  :-)
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Re: Sausage
« Reply #27 on: May 24, 2004, 03:57:51 PM »
Lola, if I recall correctly, there's supposed to be a really good butcher in Gosforth. I never made it there but might be able to look it up...
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When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life. ~ John Lennon

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Re: Sausage
« Reply #28 on: May 24, 2004, 04:08:11 PM »
Quote
I do believe that some places will sell casings that are not pork parts..

The following suppliers do easy-to use casings for those a bit sqeamish about entrails:

www.spicetech.co.uk/dcasings_spices.htm

I think the ones advertised here are probably made of collagen, but I am not sure.
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Re: Sausage
« Reply #29 on: May 24, 2004, 04:20:17 PM »
Quote from: balmerhon on May 24, 2004, 03:57:51 PM
Lola, if I recall correctly, there's supposed to be a really good butcher in Gosforth. I never made it there but might be able to look it up...

Ooh!  I'd appreciate it if you could find out the name...I haven't seen any around here yet!   :)
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