Made a batch of cumberland-style sausage, mostly for pigs in blankets at Christmas, and they were great, with a whole 5g nutmeg grated into a 1kg batch of mixed belly and shoulder (no mace, this time, bit of pepper and lots of sage). Fabulous wrapped in my Christmas-cured streaky bacon.
Last weekend, with my magic new mincer, we made a batch of Merguez-style spicy lamb sausage, but had great fun getting that to go through the stuffer attachment - probably something to do with the hard lamb fat, I think. Also it ended up very wet, being ruskless but still with some added liquid, so I need to work on that. Awesome flavour, though, and went through the brute-force-and-ignorant mechanical stuffer just fine, of course!
A slightly random question which maybe your sausage book can answer: apart from being thinner are chipolatas supposed to have more fat than other sausages? Or do they just release more because they are thinner? Just curious because the dripping is handy for frying eggs :-)
Yes, they're fairly good, but I can see room for improvement. I'll try less rusk next time, they've ended up with a distinct bread flavour, which I don't really want. Hopefully I can reduce the rusk somewhat without ruining the texture and cooking properties. I should also try more seasoning, though the Dingley Dell pork is very tasty on its own.
Might experiment with meat cuts too, maybe some belly mixed with the shoulder.
Then of course there's a world of non-pork sausages to try.
Sounds like it was a successful first attempt, though. You seemed to have a good grip on the tech, too, with no casings breaking etc. Dingley Dell pork is indeed fantastic. Belly sounds like a plan.
Hm… thanks for that, I'd my server given my server an IPv6 address, but not done anything else. It looks like I need to make some changes to either the firewall or services to enable them to work correctly.
So, you know those cliches about how some things are like sausages, in that people who like the product should think too hard about the process... from your writeup, it seems that sausages aren't like sausages?
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Last weekend, with my magic new mincer, we made a batch of Merguez-style spicy lamb sausage, but had great fun getting that to go through the stuffer attachment - probably something to do with the hard lamb fat, I think. Also it ended up very wet, being ruskless but still with some added liquid, so I need to work on that. Awesome flavour, though, and went through the brute-force-and-ignorant mechanical stuffer just fine, of course!
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A slightly random question which maybe your sausage book can answer: apart from being thinner are chipolatas supposed to have more fat than other sausages? Or do they just release more because they are thinner? Just curious because the dripping is handy for frying eggs :-)
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Might experiment with meat cuts too, maybe some belly mixed with the shoulder.
Then of course there's a world of non-pork sausages to try.
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Dingley Dell pork is indeed fantastic. Belly sounds like a plan.
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BTW, anyone with working IPv6 (for instance, me) only sees 404s from your website, including the images embedded above l-(
araminta$ lynx -dump http://www.mobbs.co.uk
Not Found
The requested URL / was not found on this server.
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Apache/2.2.22 (Ubuntu) Server at www.mobbs.co.uk Port 80
araminta$ noipv6 lynx -dump http://www.mobbs.co.uk
Hello!
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