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Foodie Weekend Sausage Making Session
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tahir



Joined: 28 Oct 2004
Posts: 44283
Location: Essex
PostPosted: Wed Apr 01, 09 5:48 pm    Post subject:  Reply with quote    

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: 44283
Location: Essex
PostPosted: Wed Apr 01, 09 5:50 pm    Post subject: Reply with quote    

Brownbear wrote:
Hebrews?


Oh good, I fancy a cuppa.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34920
Location: Devon
PostPosted: Wed Apr 01, 09 6:47 pm    Post subject: Reply with quote    

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

PostPosted: Wed Apr 01, 09 7:32 pm    Post subject: Reply with quote    

tahir wrote:
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).


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: 44283
Location: Essex
PostPosted: Wed Apr 01, 09 9:16 pm    Post subject: Reply with quote    

Could you PM me butchering requirements please?

jamila169



Joined: 07 Sep 2008
Posts: 218
Location: North Derbyshire
PostPosted: Fri Apr 03, 09 9:35 am    Post subject: Reply with quote    

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
PostPosted: Tue Apr 07, 09 7:32 pm    Post subject: Reply with quote    

I'd like to make salami/chorizo, please, if it isn't too late.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Tue Apr 07, 09 7:46 pm    Post subject: Reply with quote    

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: 34920
Location: Devon
PostPosted: Tue Apr 07, 09 7:59 pm    Post subject: Reply with quote    

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
PostPosted: Fri Apr 10, 09 4:35 am    Post subject: Reply with quote    

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.

Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Fri Apr 10, 09 7:47 am    Post subject: Reply with quote    

is there somewhere we can re-charge cool packs to keep the sausages fresh and safe until we get them home on Sunday?

Brownbear



Joined: 28 May 2007
Posts: 14929
Location: South West
PostPosted: Fri Apr 10, 09 7:55 am    Post subject: Reply with quote    

Mrs Fiddlesticks wrote:
is there somewhere we can re-charge cool packs to keep the sausages fresh and safe until we get them home on Sunday?


That will be one for Alison.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34920
Location: Devon
PostPosted: Fri Apr 10, 09 8:09 am    Post subject: Reply with quote    

Mrs Fiddlesticks wrote:
is there somewhere we can re-charge cool packs to keep the sausages fresh and safe until we get them home on Sunday?


Yes.

Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Fri Apr 10, 09 8:39 am    Post subject: Reply with quote    

Jamanda wrote:
Mrs Fiddlesticks wrote:
is there somewhere we can re-charge cool packs to keep the sausages fresh and safe until we get them home on Sunday?


Yes.


great! That's that solved then

Brownbear



Joined: 28 May 2007
Posts: 14929
Location: South West
PostPosted: Fri Apr 10, 09 8:41 am    Post subject: Reply with quote    

I'll have a vacuum-bagger there for people who want to store stuff for refrigeration and transport.

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