Swiss recipes

Recipes for all sausages

Swiss recipes

Postby Griselda » Sat May 17, 2008 7:22 am

...Folks, just to keep things together, I am posting this message here too. It originates from the thread books, videos, manuals...etc.

Oddley, I have finished translating the recipes. I have them in form of web (html), Excel (xls), and Portable Document Format (PDF). How can I post them to this forum? Currently the recipes can be downloaded at "driveway":

XLS: http://www.localfoodheroes.co.uk/sausag ... usages.xls
PDF: http://www.localfoodheroes.co.uk/sausag ... usages.pdf
Html: http://www.localfoodheroes.co.uk/sausag ... sages.html

I hope this is ok, but if you do find any anomalies, please let me know and I'll try to get to the bottom of it.

Have fun :D


Oddley wrote:Griselda, seeing as you are Swiss you may be interested in the site below, it has loads of Swiss/German sausage recipes, ie: fresh, dried and semi dried.

http://www.abzspiez.ch/html/qks/sw_bruehwurst.html

Unfortunately for us English only speakers, the recipes are in German and French. If you find any good recipes please don't forget us. Please post them.


06-02-2010 Mod edited to change document links
User avatar
Griselda
Registered Member
 
Posts: 100
Joined: Sun Dec 09, 2007 3:10 pm
Location: Zürich, Switzerland

Postby wheels » Tue Jun 10, 2008 7:53 pm

Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby johnfb » Tue Jun 10, 2008 8:14 pm

wheels wrote:Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil



Try here
http://forum.sausagemaking.org/viewtopi ... 9&start=15

John
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby wheels » Tue Jun 10, 2008 8:27 pm

John Thanks bit I'm still :? Is the Throat bacon cured (as in bacon) or not (as in pork)?

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby johnfb » Tue Jun 10, 2008 9:08 pm

I think it's pork
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby wheels » Tue Jun 10, 2008 10:59 pm

John
That's the sort of conclusion I'd come to, but I was looking for someone else to say the same!
Thanks again
Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Zulululu » Wed Jun 11, 2008 8:55 pm

Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.
No one knows more than all of us.
User avatar
Zulululu
Registered Member
 
Posts: 524
Joined: Sat Jan 14, 2006 3:39 pm
Location: Zululand

Postby Griselda » Thu Jun 12, 2008 6:06 pm

Zulululu wrote:Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.


Hi all,

I'm glad you appreciate it.

Image
Image source: www.schweizerfleisch.ch

Number 12 is what I called 'throat bacon'.

Hope this helps
User avatar
Griselda
Registered Member
 
Posts: 100
Joined: Sun Dec 09, 2007 3:10 pm
Location: Zürich, Switzerland

Postby wheels » Thu Jun 12, 2008 6:37 pm

Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Griselda » Thu Jun 12, 2008 7:27 pm

wheels wrote:Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil


Some recipes might ask for cured bacon, for example some Engadiner and other similar types might make use of cured 'throat bacon'. But that is also done with other cuts, at least in some traditional familiy recipes.

I like it either way. For many the cured versions are too salty/spicy as typically cloves, a lot of pepper and juniper is used.
User avatar
Griselda
Registered Member
 
Posts: 100
Joined: Sun Dec 09, 2007 3:10 pm
Location: Zürich, Switzerland

Postby wheels » Thu Jun 12, 2008 7:40 pm

Many Thanks :D
Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby TJ Buffalo » Mon Jun 16, 2008 1:44 am

A very nice job, Griselda, many thanks for all the labor and time that you put in.
TJ Buffalo
Global Moderator
 
Posts: 719
Joined: Sun Jul 10, 2005 2:07 am
Location: New Jersey, USA

Postby Griselda » Sat Jun 21, 2008 7:51 am

TJ Buffalo wrote:A very nice job, Griselda, many thanks for all the labor and time that you put in.


Many thanks, glad you appreciate my work. It was a worthwhile exercise. My English vocabulary has now increased by some very useful words :wink: .
User avatar
Griselda
Registered Member
 
Posts: 100
Joined: Sun Dec 09, 2007 3:10 pm
Location: Zürich, Switzerland

Postby kookoobah » Thu Jan 28, 2010 12:49 am

Does anybody still have these recipes? The links seem to be dead. :(
kookoobah
Registered Member
 
Posts: 24
Joined: Tue Aug 04, 2009 6:02 am

Postby NCPaul » Thu Jan 28, 2010 1:04 am

kookoobah - I have them as a pdf and I think also as an excel file; sorry that I directed you to this thread without checking to see if the links were still functional. A short term solution would be for you to PM me your email address. A longer term solution, for others with the same questions, would be for the forum to host the files - admin, mods is this possible? I would hate for Griselda's fine work in translation to be lost.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2176
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Next

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 3 guests