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Thread: Show me ya Sausage!!

  1. #16
    Gone But Not Forgotten Toby's Avatar
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    Quote Originally Posted by Gibo View Post
    veni mussel.
    Quote Originally Posted by big_foot View Post
    Hang on are we talking like mussel that grow in a shell in the ocean? that sounds like a very interesting brew

    Yea our butcher down here does 8+ kg
    Quote Originally Posted by Gibo View Post
    Yip
    Quote Originally Posted by Toby View Post
    Quote Originally Posted by Gibo View Post
    You dont like them? Good to hear someone else has at least tried that combo.
    Quote Originally Posted by Toby View Post
    Never tried them haha, just sounds like a horrible combo
    Quote Originally Posted by Gibo View Post
    I know.
    And it is
    Fuck I'm bored tonight
    Pengy likes this.
    VIVA LA HOWA

  2. #17
    Sending it Gibo's Avatar
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    Have you answered my question about your AI?

  3. #18
    Gone But Not Forgotten Toby's Avatar
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    Quote Originally Posted by Gibo View Post
    Have you answered my question about your AI?
    Yeah, Howa 1500
    Gibo likes this.
    VIVA LA HOWA

  4. #19
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    Nothing like a good sausage
    big_foot likes this.

  5. #20
    Member EeeBees's Avatar
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    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!...

  6. #21
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    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

  7. #22
    Member Spook's Avatar
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    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.

  8. #23
    Member Boar Freak's Avatar
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    Before:

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    3rd day in smoke
    veitnamcam, mikee, Toby and 3 others like this.
    Nothing is tough about having a 70 lb bow and looking like an uncoordinated praying mantis while trying to draw it back.

  9. #24
    Almost literate. veitnamcam's Avatar
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    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.

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    Was bloody good.
    cheers for the idea Rushy.

    Sent from my GT-S5360T using Tapatalk 2
    EeeBees, stingray, Pengy and 2 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  10. #25
    OPCz Rushy's Avatar
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    Quote Originally Posted by veitnamcam View Post
    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.

    Attachment 26867

    Was bloody good.
    cheers for the idea Rushy.
    You are welcome VC but they are fritters mate. They look pretty good as well.
    Toby likes this.
    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

  11. #26
    Member Pengy's Avatar
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    Quote Originally Posted by Spook View Post
    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.
    That wasn't down at Franks was it ? A mate got me a few of theirs to try last year and I was quite impressed
    Forgotmaboltagain+1

  12. #27
    Almost literate. veitnamcam's Avatar
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    what a dick!
    was Spos to be in the dinner thread ! :rolleyes:

    Sent from my GT-S5360T using Tapatalk 2
    stingray and Toby like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  13. #28
    OPCz Rushy's Avatar
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    Quote Originally Posted by veitnamcam View Post
    what a dick!
    was Spos to be in the dinner thread ! :rolleyes:
    Ha ha ha ha and I didn't even notice.
    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

  14. #29
    Member big_foot's Avatar
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    Quote Originally Posted by veitnamcam View Post
    what a dick!
    was Spos to be in the dinner thread ! :rolleyes:

    Sent from my GT-S5360T using Tapatalk 2
    What a sausage!
    veitnamcam, EeeBees, Toby and 1 others like this.

  15. #30
    Sending it Gibo's Avatar
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    Flounder, spotty and clam sausage? Ah nah

 

 

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