by ttx450 » Thu Mar 29, 2018 7:49 pm
Well, made a batch some time ago and been behind in typing up the results.
Summary - taste better IMO, resulting product to thick. This is well worth trying and is very good. It sounds complicated because of my rambling, but wanted to give as much info so you know how to cook it, its rather simple, but there are a few variables.
Goal was to make it thicker and add some more flavor. Results were to think to stuff so I put into casing, so bag it in 1.5lb sausage bags. My my said she did like the old flavor and likes it in a case better. The past batch when cooking would sell up and cases would split, which is maybe normal for this. When I drew up my plan to make, I was going to cut the water in half and add potato flour, which I did neither because it was to thick. So there is a few variables that I need to work out. How long you cook and drain the meat, and how long you hydrate the buckwheat. These seems to make a huge difference. Maybe I should have been brave and just started adding more moister to the end product and with luck might have came around. I was afraid it was going to just stay in think glue (not tacky) state. She did say she remembers her mom stirring it in a huge bowl with a wooded stick, so it much have much more soupy then what I ended up with the second time.
Did not have access to those large Asian onions that have a garlic some what flavor and kind of resemble leeks. To cold here.
Brought meat to boil with extra bones and lite boil for 3hrs. Pulled out and put in strainer for some time, while the rest was made. The meat boil I added 1 tsp onion granulated pwd, 1 tsp garlic granulated pwd and 3 bay leaves. Weight of the meat and fat after cooking & drained = 1648 grams. So I was looking at a 1.5kg batch apx. Meat was ground the same as last recipe, 3/8" meat and fat fine think it was around 8mm.
200 gr buckwheat dry 6 mesh cooked in pork juice & drained
22 gr salt
1 tsp black pepper pwd + 1 tsp restaurant grade black pepper
9 garlic cloves micro planed + 1/2 tsp garlic granulated pwd
1 med onion chopped small
100 gr leek chopped
4 green onions chopped
3 gr allspice
4 gr marjoram
Stuff --- and was to thick, so bagged. Next time will try and adjust the moister levels better. When you add all the fresh onions & leeks, when you cook it give off moisture and it get's soft. Though my mom said it was to dry when cooked, so next batch will try and work out the water level and not change the flavor. Though she did say she like the first batch flavor, I liked the 2nd batch flavor.
Cheers ----