The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Today we've been wrestling with intestines... Goto page 1, 2  Next          The Poultry Keeper Forum Index -> Recipes Author Message stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 1:19 pm    Post subject: Today we've been wrestling with intestines... The topic title sort of says it all, really... Today we've had our first attempt at making English style sausages. Take some good quality pork, with some fat in it, otherwise they'll be dry and horrible. Cube it and grind it with a course grind, add some rusk and seasonings... Add force into hog casings (there are two grades here, one is salami or haggis grade, the finer one sausage grade) - amazingly we could get these from the Co Op Konsum in Hoor. The result... I think we surprised ourselves with how easy it actually was to make them. Tonight is the real test, though, when we eat some of them. Back to top Heather Moderator Joined: 22 Apr 2005 Posts: 3980 Location: West Sussex Posted: Wed Jul 26, 2006 1:30 pm    Post subject: Fantastic ! Well done you Did you use a 'sausage maker' or funnel & wrong end of a wooden spoon jobbie ? Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 2:01 pm    Post subject: An electric sausage maker - first it chops the pork, we added the spices and rusk, then put it in again with the stuffer attachment and had fun getting it into the sausages in decent amounts. The hardest bit was putting the casings onto the stuffer in all honesty - the actual stuffing was quite easy, providing you filled it one sausage at a time Back to top George Joined: 14 Apr 2005 Posts: 5661 Location: London Posted: Wed Jul 26, 2006 4:18 pm    Post subject: Wow, aint you clever boys, I hope it tastes fabulous Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 4:22 pm    Post subject: The sausages are fried, I'm now waiting for the oven to get hot enough for toads Back to top nigel Moderator Joined: 13 Apr 2005 Posts: 2416 Location: Skåne, Sweden Posted: Wed Jul 26, 2006 4:34 pm    Post subject: Wait till the pork is from our own pigs.. Back to top CP Moderator Joined: 13 Apr 2005 Posts: 15426 Location: Hampshire Posted: Wed Jul 26, 2006 6:28 pm    Post subject: My mouth's watering - hope they tasted good! Back to top Spana Joined: 30 Apr 2005 Posts: 2128 Location: North Cornwall Posted: Wed Jul 26, 2006 6:29 pm    Post subject: Cor, they look great, but what I really fancy is your lovely knife I mean it, but I'd be well chuffed if I'd made the sausages Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 7:04 pm    Post subject: I think they were a success Back to top debcat Moderator Joined: 13 Apr 2005 Posts: 8605 Location: Isle of Lewis Posted: Wed Jul 26, 2006 7:08 pm    Post subject: they look gorgeous Back to top mojo Joined: 13 Apr 2005 Posts: 10482 Location: GLENAY north deux sevre FRANCE Posted: Wed Jul 26, 2006 8:10 pm    Post subject: shut up about looks tell how they TASTE.............when you add your herbs or spice a big pinch of finely ground bouqui garne really helps and if you use home made toasted and crumbed breadcrumbs(brown or multigrain) instead of rusk you will overwhelmed by requests for the recipe.....well done lads.....pork pies next? Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 9:15 pm    Post subject: The sausages were a great success. I think they could be on the list of things to do. Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 9:36 pm    Post subject: Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 5069 Location: Billinge, Skåne, Sweden. Posted: Wed Jul 26, 2006 9:37 pm    Post subject: Jan wrote: Cor, they look great, but what I really fancy is your lovely knife Worth every penny - when we didn't have them for 5 weeks whilst waiting to move here, every knife at Nigel's parents seemed incredibly blunt. Back to top Heather Moderator Joined: 22 Apr 2005 Posts: 3980 Location: West Sussex Posted: Wed Jul 26, 2006 9:40 pm    Post subject: stephen wrote: An electric sausage maker - first it chops the pork, we added the spices and rusk, then put it in again with the stuffer attachment and had fun getting it into the sausages in decent amounts. A seperate gadget - or can you get an attachment for the Kitchenaid ? I know you can for a kenwood chef which is similiar, just not so pretty (thinking in advance for when the Kitchen gets done, which is as soon as my car is sorted out I'm told! won't hold my breath though) Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Goto page 1, 2  Next Page 1 of 2 Powered by phpBB © 2001, 2005 phpBB Group