Sausage Time Part 3... The Cured Product

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Sausage Time Part 3... The Cured Product

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cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 10, 05 7:29 pm Post subject: Sausage Time Part 3... The Cured Product
We've eaten two of the three chorizos we kept for curing, and I must say I'm delighted with them. Such intensity of flavour, and they were so easy to make. The only downer is that they were all a bit thin. We ought to do them thicker next time, but the problem there is that Bagpuss's sausage nozzle doesn't seem to have a means for doing a thick sausage. What other options are there?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Jan 10, 05 7:30 pm Post subject:
Sounds a great one for an article covering from start to finish jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 10, 05 7:48 pm Post subject:

jema wrote:

Sounds a great one for an article covering from start to finish

I knew you were going to say that

I can't say as I really know quite enough about the whole sausage thing to write a decent article yet. But hopefully I'll learn!

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Jan 10, 05 7:52 pm Post subject:

Cab wrote:

jema wrote:

Sounds a great one for an article covering from start to finish

I knew you were going to say that

I can't say as I really know quite enough about the whole sausage thing to write a decent article yet. But hopefully I'll learn!

I think there are two types of articles, those that have an air of authority about them, and those that more simply tell a tail of something you have done, which will encourage others to experiment. For these latter diary type articles, a lack of knowledge can make things more accessible to the readers.

jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 10, 05 7:57 pm Post subject:
Hmmm... Nicely put. If I can't persuade Bagpuss to do it, I'll do one.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Mon Jan 10, 05 8:01 pm Post subject:
Chorizo is one of my faves. Especially braised in red wine. I am sooo jealous!!!

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Tue Jan 11, 05 9:55 am Post subject:

They do shrink as the moisture evaporates, and mine have also been thin. I ordered some of the larger casings from sausagemaking so I'll have a bash at them in a couple of weekend's time.

As for the nozzle; my filler only has one nozzle, and I have not thought about getting a bigger one. I am under the impression that I just let the casing fill as the meat comes out, and there will be no problems.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Jan 11, 05 10:46 am Post subject:

I think articles by beginners are great (as long as they're not pretending to be the other kind!) It gives you an idea of how to make a start, when reading the whole book is too much, too soon. It gives people who are dithering and are a bit lost in 'what do I really need to buy/know/do' a bit of confidence and a kick start. And they can learn from your experience.

I'm looking at mincers, but can't decide between one with pasta attatchment or one with a sausage attatchment. Leaning towards the sausage, as I can get local, good, quality pork, and get mum to post me some paprika.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 17, 05 1:51 pm Post subject: Sausage Time, Chapter 2

With the assistance of our other halves, Bagpuss and I made more sausage at the weekend. Pork and junper (big hit! but not a breakfast sausage), pork and leak (very tasty) and lots of chorizo.

Next batch will be our first non-pork one, I think, as I'm hoping to do lamb next.

This time we were more organised; rather than doing everythng sequentially, we ended up delegaitng jobs. I stupidly volounteered for dicing up the back fat for chorizo, of course.

This time we stuffed the sausages thicker; last time they shrank up a lot because they weren't well stuffed, this time they're far thicker. That made tying them chorizo for hanging harder, but they should cure slightly thicker and last better.

I'll get round to do a beginners article, promise.

Oh, and the sausage skins; I'm happy to report that freezing them after soaking, in little batches, seems to have done them no obvious harm. The sausage skins thus defrosted seem fine.

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