Have you answered my question about your AI?
Nothing like a good sausage
An Italian friend who is a salami fanatic says you MUST add red wine to the meat mix before putting it in casings...
Have a go with these spice mixes; I use my little electric coffee grinder for powdering the herbs and spices...
Parisian Spice
grind 1 tsp each of dried bay leaf, dried thyme, cloves, white peppercorns, and dried rosemary. Add 1 1/2 tsps ground cinnamon and a pinch of paprika. You can use this in marinades as well.
Quartre -espices (Four Spices) is a French blend of four spices...
Mix together 7 parts of ground pepper (white preferably), to 1 part each of ground nutmeg, ground cloves, ground cinnamon. Allspice can be used instead of the pepper but to me it is better in terrines or pate than sausages.
Add to the meat mix at a rate of 1 teaspoon to every kilo of meat or do a taste test by adding the spices to the meat and fry just a teaspoon of the mix to see how it goes.
Last edited by EeeBees; 28-06-2014 at 01:44 PM.
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
Mate says his father swore by apple and white wine in his veni sausages .Been meaning to give it a try but havent got round to it yet
I had the opportunity to watch a sausage maker using ice instead of water for the mix and using a cutter bowl to prepare the mix...a far superior sausage than the traditional butchers mix and mash.
Which is worse, ignorance or apathy...I don't know and don't care.
Before:
After:
3rd day in smoke
Nothing is tough about having a 70 lb bow and looking like an uncoordinated praying mantis while trying to draw it back.
Cockel patties at Rushys suggestion, although he threw me by calling them fritters and i had to look it up.
and spotty (yes spotty) and flounder fillets.
Was bloody good.
cheers for the idea Rushy.
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"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
what a dick!
was Spos to be in the dinner thread ! :rolleyes:
Sent from my GT-S5360T using Tapatalk 2
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
Flounder, spotty and clam sausage? Ah nah
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