Sausage time part 2, the results

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Sausage time part 2, the results
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bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Mon Dec 20, 04 9:59 am Post subject: Sausage time part 2, the results

As cabd mentioned last week we were making sausages this week and all in all it was a sucessful affair

In the morning we aqquired meat (pork shoulder and pork belly) and all the sausage skins in the world (I now have about 160feet in the freezer bagged up in 16feet sections) given the butchers just sold us a bag of them

then we made sausages. We made 4 different types in the end plain pork, pork and apple, pork and mustard and chorizo

We used the plain pork in a toad in the hole and cabd made onion gravy to go with which was very nice

the small amount of unused chorizo mix was fried up and tried and that was also good, they should be lovely in a week ready for frying for christmas breakfast with some scrambled eggs

the other 20 sausages are now in the freezer to be enjoyed another time

it was a very enjoyable experience which I think we will repeat if only to see ellen (cabds other half) giggling so much when rinsing out the sausage skins

jema
Downsizer Moderator

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

Posted: Mon Dec 20, 04 10:02 am Post subject:
Anyone else hate the feel of the sausage skins? I find them icky. jema

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Mon Dec 20, 04 10:03 am Post subject:
they weren't too bad, the strangest thing was trying to feed them onto the tube for stuffing

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Mon Dec 20, 04 10:07 am Post subject: Re: Sausage time part 2, the results

bagpuss wrote:

it was a very enjoyable experience which I think we will repeat if only to see ellen (cabds other half) giggling so much when rinsing out the sausage skins

Nearly as funny as when a friend of mine squeezed the sausagemeat out of the tube, instead of slitting it down the side.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Dec 20, 04 10:59 am Post subject:

The plain pork sausages were good. They weren't better than the ones you can get from a good butcher. The flavoured ones look like they are going to be nice, but the ones that I'm -really- looking forward to are the chorizo.

Some of them are hanging in our larder maturing. We picked up some Acidophilus from a helath food shop, and used HFW's chorizo recipe. They smell great, the extra meat tasted good, so I hope to do two of them for breakfast on Christmas day, and let others mature for slicing as a cold meat (maybe ready by February?).

The whole thing was a lot of fun, and surprisingly easy.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Mon Dec 20, 04 11:08 am Post subject:

I took my three chorizo down on Friday night and they are the best yet. All were roughly 30cm and took about five weeks to mature. I'm going to try Rick Stein's chorizo with broad beans recipe at some point. But my favourite way of eating it is also my favourite midweek supper. Boiling pasta and adding frozen peas for the last couple of minutes, then frying some chopped chorizo in the same pan while the pasta and peas are draining. Absolute heaven.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Mon Dec 20, 04 11:22 am Post subject:
Oh and don't forget the parmesan

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Dec 22, 04 12:36 pm Post subject:

Twoscoops wrote:

I took my three chorizo down on Friday night and they are the best yet. All were roughly 30cm and took about five weeks to mature.

How do you know when your chorizo is mature?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Wed Dec 22, 04 12:39 pm Post subject:
I just give them a squeeze every week, and take them down when they feel firm but springy. Like a car head-rest.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Dec 22, 04 12:39 pm Post subject:

Twoscoops wrote:

Like a car head-rest.

franco

Joined: 05 Nov 2004
Posts: 113
Location: Bolton, Lancashire

Posted: Tue Jan 04, 05 7:55 pm Post subject: freezing sausage casings
I've just looked back on this thread and you mentioned that you froze the sausage skins, can you let me know how they turn out as my wholesaler is adamant that the skins shouldn't be frozen and this is the advice I have given my customers. Regards Franco www.sausagemaking.org

wellington womble

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

Posted: Tue Jan 04, 05 8:42 pm Post subject:
How do you make chorizo? I love it with spanish garlic bread, but I wouldn't have the first idea how to go about making it. Do you have to cook it first (like with the broad beans, which is the only edible vegatable in spain, in my experience) or can you eat it raw like salami (which I presume is how you do the garlic bread)

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Jan 04, 05 8:58 pm Post subject: Re: freezing sausage casings

franco wrote:

I've just looked back on this thread and you mentioned that you froze the sausage skins, can you let me know how they turn out as my wholesaler is adamant that the skins shouldn't be frozen and this is the advice I have given my customers.

That's useful to know... Next time I see our partner in crime Bagpuss I'll ask her to defrost some so we can play with them.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Jan 04, 05 8:59 pm Post subject:

wellington womble wrote:

How do you make chorizo? I love it with spanish garlic bread, but I wouldn't have the first idea how to go about making it. Do you have to cook it first (like with the broad beans, which is the only edible vegatable in spain, in my experience) or can you eat it raw like salami (which I presume is how you do the garlic bread)

I got the recipe from HFW's River Cottage Cookbook. Do you have a copy? Let me know if not and I'll get rond to posting the recipe here.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Wed Jan 05, 05 9:56 am Post subject:
[quote="Cab I got the recipe from HFW's River Cottage Cookbook. [/quote] Me too. Hugh says you can hang and eat chorizo like salami (which I have done) or take them down after just a week and use them in cooking.

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