Foodie Weekend Sausage Making Session

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Foodie Weekend Sausage Making Session
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Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Wed Apr 01, 09 5:04 pm Post subject:

Erp........forgot to ask about the halal meat eaters .....Tahir are you bringing meat along? I have some beef fat in the freezer that would be enough for both of us. It's about 2 pounds. The lovely guy at the butcher I go to (in london!!!) trimmed the excess off the sirloin!

I also have 1kg of beef I could bring. Don't particularly fancy carrying tons of meat as well as the 30kg tent though! Do you have sausage casings? I'm still trying to track mine down.

I know I took some back to Kenya for mum but I was sure I still had loads.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Apr 01, 09 5:32 pm Post subject:

Minamoo wrote:

Erp........forgot to ask about the halal meat eaters .....Tahir are you bringing meat along?

I'm bringing 3kg of beef mince for burgers (that's all I've got), the guys from Abraham will be delivering a goat and a lamb, they could probably do more than one lamb if we want it, I think I've got 20 chickens from Alison (I'll be taking the surplus home).

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28237
Location: escaped from Swindon

Posted: Wed Apr 01, 09 5:35 pm Post subject:
I thought you were also supplying team Italy with Mince?

Brownbear

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

Posted: Wed Apr 01, 09 5:40 pm Post subject:

tahir wrote:

Minamoo wrote:

Erp........forgot to ask about the halal meat eaters .....Tahir are you bringing meat along?

the guys from Abraham will be delivering a goat and a lamb

Hebrews?

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Wed Apr 01, 09 5:44 pm Post subject:
Just make sure it's not Isaac chops!

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Apr 01, 09 5:48 pm Post subject:

jema wrote:

I thought you were also supplying team Italy with Mince?

Was I? Hmm, will see what I can do, how much?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Apr 01, 09 5:50 pm Post subject:

Brownbear wrote:

Hebrews?

Oh good, I fancy a cuppa.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Apr 01, 09 6:47 pm Post subject:
BB - don't forget we will be needing sausages for breakfast - Alison will be able to tell you how many people are staying over and I suppose two sausages each would be a good amount?

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Wed Apr 01, 09 7:32 pm Post subject:

tahir wrote:

Minamoo wrote:

Erp........forgot to ask about the halal meat eaters .....Tahir are you bringing meat along?

If you could order another lamb that would be super. The OH and I wouldn't mind paying for the surplus and taking that home with us. I've been drooling over the lamb from their website for ages and this way we won't have to worry about posting.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Apr 01, 09 9:16 pm Post subject:
Could you PM me butchering requirements please?

jamila169

Joined: 07 Sep 2008
Posts: 218
Location: North Derbyshire

Posted: Fri Apr 03, 09 9:35 am Post subject:
BB, hope we're not to late, myself and DS1 would like to join the sausage workshop, a couple of kilos for us

hamster

Joined: 24 Apr 2007
Posts: 448
Location: Wokingham (Berks.), UK

Posted: Tue Apr 07, 09 7:32 pm Post subject:
I'd like to make salami/chorizo, please, if it isn't too late.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Tue Apr 07, 09 7:46 pm Post subject:

Gervase wrote:

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

We're very interested in learning about salami & chorizo. Could that be done as a separate thing to the sausage making?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Apr 07, 09 7:59 pm Post subject:

Jonnyboy wrote:

Gervase wrote:

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

We're very interested in learning about salami & chorizo. Could that be done as a separate thing to the sausage making?

I think BB wants to do it altogether so he can then concentrate on the shooting. But it will be first thing on the saturday - you can pick and choose.

The meat is coming from Resistance is Fertile - I saw its Mum today.

Brownbear

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

Posted: Fri Apr 10, 09 4:35 am Post subject:

We'll be starting off with the basics of equipment and supplies, but quickly moving on to the making. Most of the meat will be pre-minced to save time (the electric mincer will be cleaned to a very high standard so that anyone wanting to avoid traces of pork can use it first), then people can use their own ingredients or one of a number of herb and spice mixes that we will have to hand. There will be 20kg of pork so there should be plenty to go round.

When the sausages have been bagged, we'll clean down and move on to the salami, which will be the fairly traditional large type. Then we'll do the black puddings.

The pork for the sausages will not have been frozen, so you'll be able to take some and freeze it later.

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