Foodie Weekend Sausage Making Session

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Foodie Weekend Sausage Making Session
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mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Feb 09, 09 12:48 pm Post subject:
I'd like to do the salami/chorizo session. I doubt that it will be possible to do black pud, though. Fresh blood.

Brownbear

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

Posted: Mon Feb 09, 09 12:52 pm Post subject:

mochyn wrote:

I'd like to do the salami/chorizo session.

I doubt that it will be possible to do black pud, though. Fresh blood.

I have guns......

Seriously, though, I have a source for fresh blood.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Feb 09, 09 12:54 pm Post subject:

Brownbear wrote:

mochyn wrote:

I'd like to do the salami/chorizo session.

I doubt that it will be possible to do black pud, though. Fresh blood.

I have guns......

Please note I am not an actual pig...

Brownbear

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

Posted: Mon Feb 09, 09 12:57 pm Post subject:

mochyn wrote:

Brownbear wrote:

mochyn wrote:

I'd like to do the salami/chorizo session.

I doubt that it will be possible to do black pud, though. Fresh blood.

I have guns......

Please note I am not an actual pig...

Not even a notional or conjectural one, either, I'm sure.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Feb 09, 09 1:02 pm Post subject:

Brownbear wrote:

mochyn wrote:

Brownbear wrote:

mochyn wrote:

I'd like to do the salami/chorizo session.

I doubt that it will be possible to do black pud, though. Fresh blood.

I have guns......

Please note I am not an actual pig...

Not even a notional or conjectural one, either, I'm sure.

Luggage.

Pig-skin, of course.

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Mon Feb 09, 09 2:39 pm Post subject:

Brownbear wrote:

I'm sure there is elecricity in North Devon by now

If anyone else has the same sausage desires, would it be OK for them to share your set-up?

Of course! We would be more than happy to share. We have this machine. It's a lot smaller than it looks in that picture but still surprisingly powerful. If anyone else is interested in halal sausage casings I can order more for you and bring them along. They sell them in packs with 3, 21.94m lengths of 28mm diameter casings. If anyone wants to split them with me it would work out at £4.20 per 21.94m. They have a shelf life of 2 years.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Feb 09, 09 2:54 pm Post subject:

Brownbear wrote:

I'm sure there is elecricity in North Devon by now

If anyone else has the same sausage desires, would it be OK for them to share your set-up?

What's the difference with Halal skins (aside from the religiousity of them and the pig nature)? I'm wondering if it'd be a problem for anyone else to use them. Course, I'm not there, so it's none of my business, I'm just curious.

Brownbear

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

Posted: Mon Feb 09, 09 3:23 pm Post subject:

Nick wrote:

Brownbear wrote:

I'm sure there is elecricity in North Devon by now

If anyone else has the same sausage desires, would it be OK for them to share your set-up?

Presumably they will be sheep intestines from an animal slaughtered in the halal fashion, as opposed to just 'casings not out of a pig' which is the best I could offer.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Feb 09, 09 3:46 pm Post subject:
The halal one's I could find on a quick google were the synthetic collagen ones.

Brownbear

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

Posted: Mon Feb 09, 09 3:51 pm Post subject:

sean wrote:

The halal one's I could find on a quick google were the synthetic collagen ones.

How can they be halal, when collagen skins are widely known to be the work of the Devil?

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Feb 09, 09 4:04 pm Post subject:

Minamoo wrote:

If anyone else is interested in halal sausage casings I can order more for you and bring them along. They sell them in packs with 3, 21.94m lengths of 28mm diameter casings. If anyone wants to split them with me it would work out at £4.20 per 21.94m. They have a shelf life of 2 years.

What would we be putting in the sausages? Not really keen on lamb ones.

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Mon Feb 09, 09 4:12 pm Post subject:

They list them as beef collagen. How are they the work of the devil? I've tried to find others online but those are the only ones I've found. I would love to learn how to process intestines into sausage casings but these will do for now.

I'm not too keen on lamb on its own either. We could do a beef/lamb mix? Or just beef. I find lamb ones are quite nice when properly spiced. Like Lebanese Makanek or Sojouk sausages I get from this amazing deli in London. Mmmmmm........

tahir

Joined: 28 Oct 2004
Posts: 45434
Location: Essex

Posted: Mon Feb 09, 09 4:20 pm Post subject:
My wife used to love proper sausages, I'm afraid I've never been able to sat her desire with my various beef/lamb/chicken offerings. She doesn't like the Lebanese style stuff, I think she used to be a Walls pork bangers girl. Is the deli on Edgware Rd?

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Mon Feb 09, 09 4:32 pm Post subject:
would be interested in the salami/chorizo... just depends when it is and if we make it for that day....

Brownbear

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

Posted: Mon Feb 09, 09 5:27 pm Post subject:

I'm sure it is possible to find recipes for halal or kosher sausage (I imagine the ingredients are near enough the same even if the liturgical part of the culinary process differs) from all sorts of sources. One of the big differences is texture - you need enough fat, and a large enough mince so that you're not cooking solid paste.

Also, the Turkish/Lebanese style of lamb sausages tend to have no rusk in them - the British way is for a coarser mince with the sausage held together with the rusk and fat content (10% rusk in my recipes).

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.

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