Foodie Weekend Sausage Making Session

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Foodie Weekend Sausage Making Session
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tahir

Joined: 28 Oct 2004
Posts: 45671
Location: Essex

Posted: Mon Feb 09, 09 5:37 pm Post subject:

Brownbear wrote:

I suggest people bring along what meats they feel happy eating, and then we make up a small amount, and fry it as a patty to see how it tastes. I would suggest that a lamb/chicken (fairly fatty lamb; maybe shoulder) mix, with some traditional English herbs and spices and about 10-20% rusk, should be an acceptable substitute for pork bangers.

Make sure you have a 6mm or 8mm plate for your mincer. If you can't get one, I have an old hand mincer that could be boiled before use, if that would meet your needs.

That';d be good, no boiling necessary, just a wash

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Mon Feb 09, 09 5:43 pm Post subject:

tahir wrote:

That';d be good, no boiling necessary, just a wash

Very mellow of you; I once worked as a kitchen porter in a Kosher restaurant and they'd set about their pots and pans with bleach, blowlamps, wire brushes, you name it, to get the Rabbi's approval come Passover. No pork involved, just a bit of chicken fat. I dread to think what they had up their sleeves for utensils that had been used for pork, but it probably involved a return trip to Dimona.

I've always thought that if you wanted to get away with murder, you'd need a Rabbi to help you clear up the crime scene.

tahir

Joined: 28 Oct 2004
Posts: 45671
Location: Essex

Posted: Mon Feb 09, 09 5:47 pm Post subject:
I can't imagine what level of disinfection would be necessary to get rid of all molecular traces of what's passed through before. I've seen some kashrut inspectors doing their thing, thorough doesn't begin to describe it.

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Mon Feb 09, 09 6:39 pm Post subject:
I would very much like to play at black pudding too, if at all possible.

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Mon Feb 09, 09 7:43 pm Post subject:

tahir wrote:

Brownbear wrote:

That';d be good, no boiling necessary, just a wash

I am sorry to admit that I am one of those slightly paranoid people. I wouldn't be able to stop thinking about the fact that a piggy had been through there before so really would prefer a boil. I'm awfully sorry if that's an inconvenience. I honestly don't make a habit of making a fuss and would just avoid stuff if I'm a bit unsure about it but I have wanted to learn to make proper sausages for so long that I can't help myself. If it's a bother I can bring my electric one. It would fit in our bike pannier bags.

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Mon Feb 09, 09 7:47 pm Post subject:

Minamoo wrote:

tahir wrote:

Brownbear wrote:

That';d be good, no boiling necessary, just a wash

Well, as long as you've got or can get a plate of 6mm or so for it (the size of the holes in the mincing-plate I mean), then it would be OK to use yours. My big old hand-operated mincer will be there, though, and so will water, pans and means of boiling, so the choice is yours.

I'll probably bring a barbie along, of the sort Bloke wants making, so people who want absolute porky-freeness can use one of those for their grilling (it will be brand new and unused).

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Mon Feb 09, 09 8:29 pm Post subject:
I have a Spong hand mincer that's never been used for pork (I just use it for preparing mutton tallow for limewash, but that's another story...). I could bring that to add to the mincing throng for anyone who would prefer to use it.

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Mon Feb 09, 09 8:30 pm Post subject:

Gervase wrote:

I have a Spong hand mincer that's never been used for pork (I just use it for preparing mutton tallow for limewash, but that's another story...). I could bring that to add to the mincing throng for anyone who would prefer to use it.

Oh yes please! That would mean that we wouldn't have to cart ours to Devon on the back of one of our bikes. Yay!

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Thu Feb 12, 09 6:38 pm Post subject:
I should perhaps mention that of somebody wants to make loads and loads of sausages for their freezer, using our equipment, that will be fine. You can bring your own meat or we can supply it.

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Tue Mar 31, 09 6:27 pm Post subject:
bump Anyone else wants to sign up, please do so. The pork will now be coming from Resistance is Fertile's flock of happy swine. And it's delicious.

Effie

Joined: 16 Nov 2008
Posts: 1087

Posted: Tue Mar 31, 09 8:24 pm Post subject:
BB - can I do the sausage one please

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Wed Apr 01, 09 3:30 am Post subject:

Effie wrote:

BB - can I do the sausage one please

How many pounds?

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Apr 01, 09 6:49 am Post subject:
I noticed I put the kids down for some sausage making earlier in this thread but didn't say how much they'd like to make. Think at the DS weekend last year they did about a kilo each so same again please if that's ok

Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Wed Apr 01, 09 7:27 am Post subject:
BB, do those of us interested in salami/chorizo making need to let you know anything?

Effie

Joined: 16 Nov 2008
Posts: 1087

Posted: Wed Apr 01, 09 1:48 pm Post subject:

Brownbear wrote:

Effie wrote:

BB - can I do the sausage one please

How many pounds?

2 please. Sorry, I should have said.

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