Author Topic: Hot Links!  (Read 1051 times)

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Offline jimbocz

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Re: Hot Links!
« Reply #45 on: January 17, 2018, 01:16:39 PM »
Hey look at this :

https://mobile.eatyourworld.com/blog/recipes_from_afar_caillette_ardeche_france



I've been thinking that this would go really well in your pizza oven as when we stayed at a place with a massive bread oven, the local goat farmer came and made a batch of these. 

Sorry, the recipe seems crazy complicated, we just bought them ready to go from the supermarket.

Offline jfkimberly

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Re: Hot Links!
« Reply #46 on: January 17, 2018, 01:46:07 PM »
Hey look at this :

https://mobile.eatyourworld.com/blog/recipes_from_afar_caillette_ardeche_france



I've been thinking that this would go really well in your pizza oven as when we stayed at a place with a massive bread oven, the local goat farmer came and made a batch of these. 

Sorry, the recipe seems crazy complicated, we just bought them ready to go from the supermarket.

I think finding the caul fat to wrap it in would be the only real challenge.  The rest looks fairly straightforward, unless I'm missing a step in my read-through.

Maybe when I decide to do sausage-making (after we have a smoker), I will try this in the pizza oven for instant noms (just 25 minutes?!) while the sausages smoke for ages.
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Offline jimbocz

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Re: Hot Links!
« Reply #47 on: January 17, 2018, 01:51:48 PM »
I think Caul fat is sweet breads, as used in the making of steak and kidney pudding.  I'd think you could get that at any butcher

Offline sonofasailor

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Re: Hot Links!
« Reply #48 on: January 17, 2018, 03:03:37 PM »
Come on you guys, what's wrong with using the entire gastrointestinal system?  Everything but the oink!

The pictures of that are challenging. Wouldn't it be a bit chewy? I'm sweating a little.
Build your opponent a golden bridge to retreat across - Sun Tzu

Offline jimbocz

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Re: Hot Links!
« Reply #49 on: January 17, 2018, 03:14:12 PM »
There are some varying textures.