Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Sausage Time!
Page Previous  1, 2, 3, 4
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Fri Dec 17, 04 1:12 pm    Post subject:  Reply with quote    

You need some fairly fatty meat, skirt maybe? Horseradish might be good. Yes to the attachment question.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 17, 04 1:14 pm    Post subject: Reply with quote    

Better get ordering

scarecrow



Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North
PostPosted: Fri Dec 17, 04 1:19 pm    Post subject: Reply with quote    

Twoscoops wrote:
Scarecrow - I have a Eko FW2684 mincer and stuffer from www.sausagemaking.org Which does the job. It isn't cheap (it has just gone up to about eighty quid) but I like it.


You had me until the 'its not cheap' bit. I'm a tight fisted mancunian don't you know!

Had a look at it though and it does look a good deal more robust than the ascot thing. And it minces as well (my wife says I'm the only one who minces in our kitchen!! ) so looks much better value.

Is it too late to get my letter of to Santa do you think?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 1:20 pm    Post subject: Reply with quote    

beef & stilton might be nice, or tomato, pickled walnut (never tried them meself), or plain with black pepper and onion.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 17, 04 1:23 pm    Post subject: Reply with quote    

Twoscoops wrote:
plain with black pepper and onion.


Think I'll start with that, what's a fatty cut of beef then? (Don't know much about beef)

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 1:23 pm    Post subject: Reply with quote    

scarecrow wrote:
[
Is it too late to get my letter of to Santa do you think?


You'll need to get on the phone. Franco isn't very good at returning emails, even if they contain an order, so pester him on the blower and if he's got one in stock you should have it in time to play with it over the holidays.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Fri Dec 17, 04 1:26 pm    Post subject: Reply with quote    

tahir wrote:
Twoscoops wrote:
plain with black pepper and onion.


Think I'll start with that, what's a fatty cut of beef then? (Don't know much about beef)


Could you just add some suet? I think it would work, not sure about the Halal rules.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 17, 04 1:27 pm    Post subject: Reply with quote    

Dunno where I'd get halal suet from, will my rib of beef have surplus fat on it?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Fri Dec 17, 04 1:30 pm    Post subject: Reply with quote    

Probably not in my experience, cows just aren't that fatty. Could you ask the Welsh hook people? If you tell them what you want it for they might sort you out.

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Dec 17, 04 1:33 pm    Post subject: Reply with quote    

You could always pop some breast of lamb in there.

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Fri Dec 17, 04 1:35 pm    Post subject: Reply with quote    

A good rib should have plenty of fat on it, but it may be tricky to get at without cutting up the joint.

You can now get 'vegetarian' suet - how much of an oxymoron is that!?

Scarry - I got a mincer from Lakeland (about 25 I think) and it comes with a sausage nozzle. Not had any time to play with the sausage bit yet as I'm re-building to ground floor of my house at the moment.

scarecrow



Joined: 15 Dec 2004
Posts: 115
Location: Manchester, Up North
PostPosted: Fri Dec 17, 04 1:36 pm    Post subject: Reply with quote    

What about some duck or goose, plenty of that nocking around at this time of year!

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Dec 17, 04 1:44 pm    Post subject: Reply with quote    

I'll speak to Welsh hook

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Fri Dec 17, 04 8:07 pm    Post subject: Reply with quote    

Tahir, on the Kenwood chef you can use the mincer with a sausage stuffing attatchment.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page Previous  1, 2, 3, 4
Page 4 of 4
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com