thepropersausage.blogspot.com

The Proper Sausage

Domingo, 12 de agosto de 2012. Utopenci or Drowned Man sausage. Czeck Drowned man sausage. Translates as "Drowned ‘persons’" because of the pale coloured ‘fingers’ floating in liquid). 1 small white onion finely minced. 1 tbs crumbled dried marjoram. 2 tbs finely chopped parsley. Whizz all this and simmer slowly in 2 tbs butter until well sweated but not browned and add to 8oogm pork shoulder (magro) minced twice. Stuff into pork skins and make into links slightly smaller than a normal breakfast sausage.

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The Proper Sausage | thepropersausage.blogspot.com Reviews

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Domingo, 12 de agosto de 2012. Utopenci or Drowned Man sausage. Czeck Drowned man sausage. Translates as Drowned ‘persons’ because of the pale coloured ‘fingers’ floating in liquid). 1 small white onion finely minced. 1 tbs crumbled dried marjoram. 2 tbs finely chopped parsley. Whizz all this and simmer slowly in 2 tbs butter until well sweated but not browned and add to 8oogm pork shoulder (magro) minced twice. Stuff into pork skins and make into links slightly smaller than a normal breakfast sausage.

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3 utopenci

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8 8 fresh peppercorns

9 salt to taste

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The Proper Sausage | thepropersausage.blogspot.com Reviews

https://thepropersausage.blogspot.com

Domingo, 12 de agosto de 2012. Utopenci or Drowned Man sausage. Czeck Drowned man sausage. Translates as "Drowned ‘persons’" because of the pale coloured ‘fingers’ floating in liquid). 1 small white onion finely minced. 1 tbs crumbled dried marjoram. 2 tbs finely chopped parsley. Whizz all this and simmer slowly in 2 tbs butter until well sweated but not browned and add to 8oogm pork shoulder (magro) minced twice. Stuff into pork skins and make into links slightly smaller than a normal breakfast sausage.

INTERNAL PAGES

thepropersausage.blogspot.com

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The Proper Sausage: agosto 2009

http://thepropersausage.blogspot.com/2009_08_01_archive.html

Lunes, 3 de agosto de 2009. Chorizo Criollo and Chimmichurri recipies. A special Summer Bar-B-Que recipe – Chorizo Criollo and thanks to El Turco’s Brother-in-Law in Argentina for sending me this – makes about 2 Kilos. 125 kilo minced shoulder of pork. 1 kilo minced beef. 10 gr ground ‘aji’ (you can substitute cayenne pepper seed for this). 4 gr ground black pepper. 2 gr ground nutmeg. 6 cloves of garlic. 1 glass of white wine. 3 gr ground fennel seeds. Mix up the spices and mix into the meat well. Etiqu...

2

The Proper Sausage: agosto 2010

http://thepropersausage.blogspot.com/2010_08_01_archive.html

Viernes, 20 de agosto de 2010. For those who are lucky to have a terazza, a garden or you live in a part of Spain with adequate Bar-b-q pits (i.e. NOT under trees) It's time to throw a proper sausage on the coals and now we're making burgers! Next time, I'll post the demon recipe for ribs. Suscribirse a: Entradas (Atom). In search of the perfect snorker. If it moves, stuff it. If it doesn't, it's stuffed. Ver todo mi perfil.

3

The Proper Sausage: abril 2009

http://thepropersausage.blogspot.com/2009_04_01_archive.html

Miércoles, 29 de abril de 2009. I was challenged to produce a bottle of 'Proper Cider', never a good idea on my birthday week when my intelligence quotient is inversely proportional to the amount of cider consumed - I 'produced' a bottle of Proper Cider - well I re-labled a bottle of fine Asturian Sidra. I'm not going to turn my kitchen and bathroom into a cider press just yet. Etiquetas: On view in Triskel Tavern. Viernes, 24 de abril de 2009. A new logo for the girls and maybe some boys too. Murphy rep...

4

The Proper Sausage: Christmas Stuffing

http://thepropersausage.blogspot.com/2010/12/christmas-stuffing.html

Miércoles, 8 de diciembre de 2010. Tis jollity time again and don't let the Scrooges dampen it for you (even if there is no bonus, Christmas lunch etc.), as long as there's Cider in the barrel go for it. We will be stopping production over the festive period so if you need anything, let us know. We already have a very 'stuffed' week ahead fulfilling our orders and you wouldn't want to be left out now, would you? Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom).

5

The Proper Sausage: mayo 2010

http://thepropersausage.blogspot.com/2010_05_01_archive.html

Miércoles, 26 de mayo de 2010. South African World Cup Sausage. I was asked to come up with a 'Boereswors' or 'Farmers Sausage' and seeing as it's the World Cup and the Bar-B season here it is. It's been tried and the verdict is good. It's not the normal mix but hey, it works. To make about 3.6 kilos. 55gm ground pepper (you choose). 1gm Allspice (I used Madras). 125ml red wine vinegar. 1 clove of garlic, crushed. 36gm Alkaline fix (optional). Grind the meat using a medium/coarse plate. Ver todo mi perfil.

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SHOW US THE WAY TO AMARILLO: marzo 2011

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SHOW US THE WAY TO AMARILLO. Diario de a bordo de dos viajes de Tubbymurphy y sus amigos. Domingo, 27 de marzo de 2011. Holland revisited August 10-2. Up at the crack of Eight O’ Clock to make sandwiches, rolls and so on in preparation for what promises to be a great day – Most of the prepping has been done by Aafke and her Mother. It’s happy birthday for Mr. Aafke and we are going boating! Holland revisited - August '10. Http:/ www.airbornemuseum.org/language/en. Viernes, 25 de marzo de 2011. OK - so it...

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SHOW US THE WAY TO AMARILLO: junio 2009

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SHOW US THE WAY TO AMARILLO. Diario de a bordo de dos viajes de Tubbymurphy y sus amigos. Domingo, 21 de junio de 2009. Conil - 13th and 14th June. Labels: the Clocks stop. Viernes, 19 de junio de 2009. Conil Friday 12th June. Where you can find out all class of stuff about gigs, sport but as of yet, no mention of 'Proper Sausages' - http:/ www.thepropersausage.blogspot.com/. Miércoles, 17 de junio de 2009. Conil, Thursday 11th. June. Labels: Better than Disneyland. A weekend in Conil - Wednesday 10th.

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The Proper Sausage

Domingo, 12 de agosto de 2012. Utopenci or Drowned Man sausage. Czeck Drowned man sausage. Translates as "Drowned ‘persons’" because of the pale coloured ‘fingers’ floating in liquid). 1 small white onion finely minced. 1 tbs crumbled dried marjoram. 2 tbs finely chopped parsley. Whizz all this and simmer slowly in 2 tbs butter until well sweated but not browned and add to 8oogm pork shoulder (magro) minced twice. Stuff into pork skins and make into links slightly smaller than a normal breakfast sausage.

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