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Sausage time part 2, the results
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cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Dec 20, 04 10:59 am    Post subject:  Reply with quote    

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
PostPosted: Mon Dec 20, 04 11:08 am    Post subject: Reply with quote    

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
PostPosted: Mon Dec 20, 04 11:22 am    Post subject: Reply with quote    

Oh and don't forget the parmesan

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Dec 22, 04 12:36 pm    Post subject: Reply with quote    

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
PostPosted: Wed Dec 22, 04 12:39 pm    Post subject: Reply with quote    

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: 44144
Location: Essex
PostPosted: Wed Dec 22, 04 12:39 pm    Post subject: Reply with quote    

Twoscoops wrote:
Like a car head-rest.



franco



Joined: 05 Nov 2004
Posts: 113
Location: Bolton, Lancashire
PostPosted: Tue Jan 04, 05 7:55 pm    Post subject: freezing sausage casings Reply with quote    

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: 14964
Location: East Midlands
PostPosted: Tue Jan 04, 05 8:42 pm    Post subject: Reply with quote    

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

PostPosted: Tue Jan 04, 05 8:58 pm    Post subject: Re: freezing sausage casings Reply with quote    

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

PostPosted: Tue Jan 04, 05 8:59 pm    Post subject: Reply with quote    

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
PostPosted: Wed Jan 05, 05 9:56 am    Post subject: Reply with quote    

[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.

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Wed Jan 05, 05 10:01 am    Post subject: Reply with quote    

Twoscoops wrote:

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.


they tasted very good after a week on christmas morning with scrambled eggs

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Jan 05, 05 10:17 am    Post subject: Reply with quote    

The ones left curing are just feeling done now... I'll mabe try giving one the chop on Thursday.

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Wed Jan 05, 05 10:17 am    Post subject: Reply with quote    

Ah - I've lent 'meat' to a friend (sometimes I feel like a library!) but there are destructions in the RC cookbook. Bugger - there goes the new years resolution again!

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Jan 05, 05 10:52 am    Post subject: Reply with quote    

wellington womble wrote:
but there are destructions in the RC cookbook. again!




jema

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