thepropersausage.blogspot.com
The Proper Sausage: mayo 2009
http://thepropersausage.blogspot.com/2009_05_01_archive.html
Domingo, 24 de mayo de 2009. How to make sausages Part 4. So here's a straightforward, basic, traditional breakfast sausage recipe. As I've said before, the beauty of this is you get out what you put in so if ground clove or nutmeg doesn't do it for you, leave them out and try something else. 1 K minced pork shoulder. 1gm ground black pepper. 100gm rusk (I use the dried breadcrumb type known in Spain as 'pan rallado'). Etiquetas: The appliance of science. Jueves, 21 de mayo de 2009. First you need 'The B...
mobbsy.livejournal.com
Yesterday, I made sausages. This was sufficiently exciting to cause…: mobbsy
http://mobbsy.livejournal.com/298216.html
Yesterday, I made sausages. This was sufficiently exciting to cause me to actually write something on LJ for once. One of our wedding gifts was a Kenwood Chef and another was the mincing attachment for it, which comes with a couple of sausage stuffing nozzles. I started by RTFM, specifically The Sausage Book. By Paul Peacock. This has plenty of background information and instruction, as well as recipes for sausages. Partly, it made me realise that 20 yards is a. While that's going on, the filling can be ...
mudpiesandminestrone.blogspot.com
Mudpies And Minestrone: Charcuterie and Nose to Tail Cooking in an Umbrian Mountain Village
http://mudpiesandminestrone.blogspot.com/2013/06/charcuterie-and-nose-to-tail-cooking-in.html
Sunday, 2 June 2013. Charcuterie and Nose to Tail Cooking in an Umbrian Mountain Village. If you had the opportunity for a long week-end in an Umbrian village learning charcuterie from aficionado Luciano Cecccarelli…. Would you be able to say no? Luciano's welcome lunch - platters of home cured, dried and preserved meats. Sausage and Salami making. Been deeply unappealing to me. Mincing the meat for sausages. Hanging up to dry out. Salami mix - meat, fat, garlic, salt, pepper, red wine. The coppa, cuts b...
dean-consulting.co.uk
Web links
http://dean-consulting.co.uk/Links.htm
Click on any logo to link direct to their site - for information relating to courses. With questions or comments about this web site.
meatgeek.co.uk
Links - Meatgeek
http://meatgeek.co.uk/links
Save the oink for me. Some websites I frequently drool over:. Http:/ curedmeats.blogspot.com. 8211; Jason Molinari’s excellent cured meats blog. He’s the man. 8211; Matt Wright’s food blog – with lots of charcuterie and fish recipes. Http:/ www.sausagemaking.org. 8211; They sell almost everything you need to make sausages, and is home to a large and helpful sausagey forum – http:/ forum.sausagemaking.org. 8211; Cured meats and DIY food projects blog. Recommended. 8211; serious charcuterie porn. A href= t...
hakunafrittata.com
Salami Archives - Dinner dinner fatman
http://www.hakunafrittata.com/tag/salami
Recipes, Reviews, Kitchen capers. Meat grinders and sausage stuffers. Different sausages call for different degrees of grinding. Whatever grinder you use, it’s purpose is to make this task easy. I’ve used a few, and here’s what has and hasn’t worked for me. The cheapest mincers tend to be very similar to this: Cast iron mincer (Amazon). Whilst they work fine, making anything but a small batch of meat can be quite tedious. Very affordable to try your hand though! Meat grinders and sausage stuffers. Smoked...
hakunafrittata.com
Sausage making Archives - Dinner dinner fatman
http://www.hakunafrittata.com/category/sausage-making
Recipes, Reviews, Kitchen capers. This recipe is an adaptation, based on a number I have used in the past. I like some real zing to my merguez, and a few months back I couldn’t find my recipe so made a batch from another online source. I was disappointed by the lack of heat and garlic, so the following day I varied the recipe and tried again, testing until I was satisfied. 100g diced lamb fat. 100g diced pork fat. 2 teaspoons ground coriander seeds. 2 teaspoons ground cumin seeds. 1 teaspoon hot paprika.
hakunafrittata.com
Ben, Author at Dinner dinner fatman
http://www.hakunafrittata.com/author/ben
Recipes, Reviews, Kitchen capers. This recipe is an adaptation, based on a number I have used in the past. I like some real zing to my merguez, and a few months back I couldn’t find my recipe so made a batch from another online source. I was disappointed by the lack of heat and garlic, so the following day I varied the recipe and tried again, testing until I was satisfied. 100g diced lamb fat. 100g diced pork fat. 2 teaspoons ground coriander seeds. 2 teaspoons ground cumin seeds. 1 teaspoon hot paprika.
SOCIAL ENGAGEMENT