Does anyone have any experience / recipes for making sausages?

-- 
regards
Jill Bowis

Domestic Poultry and Waterfowl Solutions
Herbaceous; Herb and Alpine Nursery
Seasonal Farm Food
http://www.kintaline.co.uk

On Aug 31, 6:48�pm, " Jill"  wrote:
> Does anyone have any experience / recipes for making sausages?
>
> --
> regards
> Jill Bowis
>
> Domestic Poultry and Waterfowl Solutions
> Herbaceous; Herb and Alpine Nursery
> Seasonal Farm Foodhttp://www.kintaline.co.uk

Burgers - yes (pork, honey and mustand, or pork, apple), (lamb and
mint), rabbit.  Sausages unfortunately, no.

Sarah

On 2008-08-31,  Jill  wrote:
> Does anyone have any experience / recipes for making sausages?
>

Count Bismark described it as being like politics, not to be examined too
closely if you wanted an easy life.


-- 
Greymaus
 .
  .
...

On Aug 31, 12:48 pm, " Jill"  wrote:
> Does anyone have any experience / recipes for making sausages?
>
> --
> regards
> Jill Bowis
>
> Domestic Poultry and Waterfowl Solutions
> Herbaceous; Herb and Alpine Nursery
> Seasonal Farm Foodhttp://www.kintaline.co.uk

Dear Jill:

Yup,.  Can make you most any kind of sausage you want to make.
Basic:   Grind meat and fat together.  Add your selected blend of
spices.  Salt and Pepper are basic ingredients.   The Blend and spices
you use will add to the taste.
Grind coarse, then finer to get to the "proper" emulsion.   You will
need a meat grinder, a meat saw, and a good boning knife, with a
decent cutting board on a decent, strong table.   The de-boning is up
to you, as to the mix of muscle vs. fat.   Fat makes the grinding
easier, as its grease.   We usually de-bone and mix both fat and
muscle tissue together with spices already mixed into both of them.
There are thousands of recipes on the net.   All depends on what kind
of end-product you want to achieve.....if you have meat-smoking
capability, it expands your horizons.   Braunschweiger is not
Bratwurst.   Just do a little looking around and find some simple
Country Sausage recipes.   They really enhance the eggs.

You can make all kinds of sausage that easily.  A Beef or Pork Roast,
any cut of meat is OK.  Never tried lamb before.  Usually use pork,
here.   Love it smoked with hickory wood.
Burkie in Kansas

No, but I can recommend Broad Oak sausages. Locally made and 
surprisingly stocked by the local Tescos. Tesco doing the right thing 
for a change!


On Sun, 31 Aug 2008 17:48:25 UTC, " Jill" 
wrote:

> Does anyone have any experience / recipes for making sausages?
> 


-- 
Jim Backus running OS/2 Warp 3 & 4, Debian Linux and Win98SE
bona fide replies to j <dot> backus <the circle thingy> jita <dot> 
demon <dot> co <dot> uk

In article <TpquPuPd0tCd-pn2-5qy7sQod8BC9@localhost>,
   Jim Backus  wrote:
> No, but I can recommend Broad Oak sausages. Locally made and 
> surprisingly stocked by the local Tescos. Tesco doing the right thing 
> for a change!


> On Sun, 31 Aug 2008 17:48:25 UTC, " Jill" 
> wrote:

> > Does anyone have any experience / recipes for making sausages?


I've got a book called "British Charcuterie" by Jennie Reekie. Bought it at
a charity shop because it looked interesting but haven't got around to
trying any recipes  yet. I can send you info from it.

Sausage recipes are:
Cambridge Sausage
Cumberland
Epping
Gloucester
Leicestershire Tomato
Lincolnshire
Oxford

Cheers
Jane




> >

-- 

Jane G       :      j.gillett@higherstert.co.uk            :        S Devon