Foodie Weekend Sausage Making Session

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Foodie Weekend Sausage Making Session
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Brownbear

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

Posted: Sun Feb 08, 09 1:08 pm Post subject: Foodie Weekend Sausage Making Session
This is going to be put on by Madame Bear, with myself assisting. We'll get prices soon, but please register interest for now, along with a rough idea ofhow many pounds of sausages you'd like to make. We'll supply the pork, casings, machines etc. There may also be a session on salami and chorizo if anyone wants it (please say if you want it).

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sun Feb 08, 09 1:10 pm Post subject:
Will you be making a veggie sausage?

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Sun Feb 08, 09 1:15 pm Post subject:
I would be very interested in salami/chorizo please.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sun Feb 08, 09 1:28 pm Post subject:
salami/chorizo here please pu us down for a couple of lb of standard sos as well, will feed us for the couple of days we may choose to take to get home from the foody event Last edited by sally_in_wales on Sun Feb 08, 09 4:58 pm; edited 1 time in total

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sun Feb 08, 09 1:31 pm Post subject:

Ian33568 wrote:

Will you be making a veggie sausage?

Sounds a bit harsh, live & let live I say.

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Sun Feb 08, 09 1:33 pm Post subject:
Puts hand up Any old sausage will do for me - I'm not fussy.

vegplot

Joined: 19 Apr 2007
Posts: 21301
Location: Bethesda, Gwynedd

Posted: Sun Feb 08, 09 2:07 pm Post subject:
Yes please, just me not EV, she did it at the last session.

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Sun Feb 08, 09 4:02 pm Post subject:

Mary-Jane wrote:

Any old sausage will do for me - I'm not fussy.

Tart!
Will you be mincing your own pork, or should we provide some? I'm very keen on doing some chorizo.

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Sun Feb 08, 09 4:14 pm Post subject:

Mary-Jane wrote:

*Puts hand up* Any old sausage will do for me - I'm not fussy.

Me too. *Titters at Rob's gag*
A.

cir3ngirl

Joined: 13 Aug 2006
Posts: 4846
Location: Cirencester

Posted: Sun Feb 08, 09 4:15 pm Post subject:
I am up for the challenge of what ever is on offer please

stumbling goat

Joined: 20 Jan 2009
Posts: 1990

Posted: Sun Feb 08, 09 4:17 pm Post subject:
i may have missed a post but is the date mentioned anywhere please? and is this open to all? se

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Sun Feb 08, 09 4:18 pm Post subject:
See here, but I'm not sure how much room is left. A.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Feb 08, 09 4:50 pm Post subject:
the boys would like another go at this, please.

Brownbear

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

Posted: Sun Feb 08, 09 5:29 pm Post subject:

How we propose to do it is... we'll bring some meat in bellies and shoulder, more pre-minced. We'll bring the casings (skins) and the rusk, the mixer, knives, etc. We'll have salt and pepper for seasoning, and a pan and ring so you can fry off a bit of your sausage mix and taste it before 'skinning up'. You can either bring your own flavourings (lots of recipes on the internet), or we can provide three sorts of ready-mixed flavours.

These are: Old English; Cumberland; Lincolnshire. Each pack costs �2.25 and is enough for 20lbs of sausages. Please let us know in advance if you want any of these flavours. If you're bringing your own ingredients and require Dextrose, we'll have some there for people to use without charge. If people are just making a few pounds, there will be enough flavourings that we have in stock to try a few different ones.

We must know how many pounds of sausage and of salami/chorizo people want to make, in order to get the meat and casings arranged in time.

The cost of the meat will be around �2.00/lb, and will be a 50/50 mixture of shoulder and belly. Again,we must have confirmed orders in advance.

If there is any interest in making black puddings, please let us know and we'll see if we can arrange to do that too.

Last edited by Brownbear on Sun Feb 08, 09 7:10 pm; edited 1 time in total

vegplot

Joined: 19 Apr 2007
Posts: 21301
Location: Bethesda, Gwynedd

Posted: Sun Feb 08, 09 5:58 pm Post subject:
As we're going to be down that part of the world for a week after the event would there be anyone willing to freeze and keep our sausages for that week? BB we'll probably be wanting to make 2kg of sausages.

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