Swiss recipes

Recipes for all sausages

Postby wheels » Thu Jan 28, 2010 2:17 am

I don't mind hosting them if Griseldas OK with that.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12019
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

hi again...

Postby Griselda » Sat Feb 06, 2010 6:28 pm

No, please do! Great if they work for you all!

Sorry for late reply, but working like mad at Uni.

Regards
Griselda

wheels wrote:I don't mind hosting them if Griseldas OK with that.

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

Postby wheels » Sat Feb 06, 2010 7:28 pm

The link to the documents in Griselda's initial post should now work.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12019
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Zulululu » Sun Feb 07, 2010 4:32 am

My English vocabulary has now increased by some very useful words


Griselda I hope they were four letter words like "hard" and "work" thanks again. :wink:
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

Re: Swiss recipes

Postby carlmd » Sun Aug 28, 2016 6:54 am

Hello Griselda!

Thanks for the very useful information on Swiss sausages.
I found out that a key ingredient is "sausage bacon". May I
know what sausage bacon actually is? It doesnt appear on my
web research.
Thanks a million!

CarlMD :)
carlmd
Newly Registered
 
Posts: 1
Joined: Sun Aug 28, 2016 6:05 am

Re: Swiss recipes

Postby wheels » Sun Aug 28, 2016 11:33 am

There's some info here:

viewtopic.php?f=10&t=3839&start=15

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12019
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Swiss recipes

Postby ped » Sun Sep 25, 2016 1:15 pm

Phil/Anyone!, this info is very interesting, do you think that those recipes that don't have table salt added but have 'curing salt nitrite' added, is the curing salt that is used in Europe which is called Polkasalz and not what we use which is cure#1 ?
ped
Registered Member
 
Posts: 384
Joined: Fri May 08, 2009 11:03 am
Location: Kent

Re: Swiss recipes

Postby wheels » Sun Sep 25, 2016 9:10 pm

Hi Ped, yes i think that it would be the 0.6% nitrite salt that is common all around mainland Europe. Anything else at 19gm per kg (for example) would be far too much nitrite.

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12019
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Swiss recipes

Postby ped » Mon Sep 26, 2016 8:59 am

Thanks Phil thought as much.
ped
Registered Member
 
Posts: 384
Joined: Fri May 08, 2009 11:03 am
Location: Kent

Previous

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 2 guests