Ideas for the party

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Ideas for the party

Postby johnfb » Mon Jun 02, 2008 5:07 pm

Ok everyone, I will be having a poker night soon with the lads and the wives will be in the conservatory nattering getting fuzzy on wine.
I have said I will make a bar-b-que style meal for all the guests, you know , something on a stick, something in a bun and the other hand free to hold the beer.

Can I ask for some ideas for sausage for a bar-b-que. The burgers are sorted with my own made up blend and Oddleys too.

I will make a kilo of each type, some in patteis and some in skins.

I will be doing the Bratwurst by Bill the Grill guy from the recipe section as I made these before and they were fab.
I need something with a bit of a zing in it.

What do you make for this type of help yourself laid back gathering.
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Postby Iamarealbigdog » Mon Jun 02, 2008 6:42 pm

Grilled shrimp
Grilled chicken

all on a stick
Cheers from The Big Dog
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Postby johnfb » Mon Jun 02, 2008 6:58 pm

I will have some chicken satay on skewers, but I want to show off the sausage making more than anything else.
What sausage do you make for get-togethers????
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Postby saucisson » Mon Jun 02, 2008 8:11 pm

I'd make the biggest cumberland round I could get away with that I could still cook, (2 feet across?) and make it the centrepiece :)

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Postby johnfb » Mon Jun 02, 2008 8:35 pm

Now there's an idea.....
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Postby saucisson » Mon Jun 02, 2008 9:24 pm

Like this, but bigger :

Image

pinned on bamboo skewers so you can get it on and off the BBQ

Practice first though, I think that one I started on the outside and worked in, better to start in the middle and work out, as in the video I posted earlier in the year.

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Postby vinner » Tue Jun 03, 2008 1:17 pm

My family's fave is chicken and apple, which needs no adornments. Second would be a skinless spicy vietnamese style, grilled, on toasted french rolls with aioli, cilantro, slivered cucumbers . carrots and jalapenos.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

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Postby Oddley » Tue Jun 03, 2008 1:24 pm

I'm going to a BBQ party this weekend to celebrate my grandsons 1st birthday. I have been delegated the task of doing the food. Here's what I'm doing.

    1: Various cuts of chicken in homemade BBQ sauce
    2: Rack of ribs in homemade BBQ sauce.
    3: Burgers
    4: Sausages (hopefully Oddleys Red hot smokies)
    5: Mixed salad leaves with peach, mint, mozzarella, prosciutto and chilli
    6: The ubiquitous Greek salad
    7: Homemade coleslaw
    8: Homemade potato salad
    9: My quick homemade garlic mayonnaise
    10: A birthday cake (homemade).


So busy day Friday.
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Postby johnfb » Tue Jun 03, 2008 3:34 pm

Oddley wrote:I'm going to a BBQ party this weekend to celebrate my grandsons 1st birthday. I have been delegated the task of doing the food. Here's what I'm doing.

    1: Various cuts of chicken in homemade BBQ sauce
    2: Rack of ribs in homemade BBQ sauce.
    3: Burgers
    4: Sausages (hopefully Oddleys Red hot smokies)
    5: Mixed salad leaves with peach, mint, mozzarella, prosciutto and chilli
    6: The ubiquitous Greek salad
    7: Homemade coleslaw
    8: Homemade potato salad
    9: My quick homemade garlic mayonnaise
    10: A birthday cake (homemade).


So busy day Friday.



Sausages (hopefully Oddleys Red hot smokies)
Care to give up the recipe for these, Oddley. Or are these you fab chillie willies?

John
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Postby johnfb » Tue Jun 03, 2008 3:36 pm

vinner wrote:My family's fave is chicken and apple, which needs no adornments. Second would be a skinless spicy vietnamese style, grilled, on toasted french rolls with aioli, cilantro, slivered cucumbers . carrots and jalapenos.



What's in the vietnamese style?????
Sounds interesting that does!
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Postby Oddley » Tue Jun 03, 2008 3:44 pm

John the reason I have put "hopefully", is I have not yet developed them. I am going to base them on another sausage recipe I developed, that has quite a bit of paprika in it. I want the sausage to have a hot smoked flavour without having to actually smoke it.

What I will do is replace some of the paprika in the recipe with Spanish smoked paprika which has a nice oak smoked flavour to it, I will also put in some smoke powder. I'm going to have a bash at developing this recipe probably tomorrow.
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Postby Big Guy » Tue Jun 03, 2008 3:45 pm

Oktober fest style brats

(Mod edited for smaller size pictures. Click on picture for full size shot)
Image

Image

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.
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Postby johnfb » Tue Jun 03, 2008 3:59 pm

Oddley wrote:John the reason I have put "hopefully", is I have not yet developed them. I am going to base them on another sausage recipe I developed, that has quite a bit of paprika in it. I want the sausage to have a hot smoked flavour without having to actually smoke it.

What I will do is replace some of the paprika in the recipe with Spanish smoked paprika which has a nice oak smoked flavour to it, I will also put in some smoke powder. I'm going to have a bash at developing this recipe probably tomorrow.



Cool, when you have developed this will you post the recipe, as I am trying to get the same flavour with smoked paprika.
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Postby johnfb » Tue Jun 03, 2008 4:04 pm

Big Guy
Do you remove the skins. I tried the cooking in hot water before and found the skins very rubbery and not nice to eat at all.
When I ate these in Germany we sucked them from the skins.
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Postby vinner » Tue Jun 03, 2008 4:39 pm

John FB:

Here is my skinless Vietnamese sausage recipe:

4.5 Lbs. bonless chicken thighs, with skin and fat attached (can use turkey or, best yet, duck)
1 cup fresh cilantro, chopped
4 Tbls. chopped mint
4 Tbls. Chopped basil
2 Tbls. minced garlic
2 Tbls. minced ginger
1 Tbls. minced hot green pepper (Jalapeno, thai, serrano)or to taste
1 Tblspoon salt
2 tsp. curry powder
1tsp red pepper flakes
1 Tbls. freshly ground black pepper
1 Tsp. cayenne pepper
1/4 cup Asian fish sauce

Grind the meat through a 3/8th inch plate.
Mix in all other ingredients, and mix thouroughly to a paste. Stuff into a pastry bag with a large diameter hole. Lay out plastic wrap. Pipe onto the long end of the plastic to about 10 inches long. Roll up plastic, tie the ends after squeezing the ends to make a symetrically shaped tube. Continue with the remainder of the meat. Gently poach in simmering water for about 20 miniutes, or until done. I use a fish poacher.

After cooling, I cut into 5 inch pieces. I then skewer them on bamboo skewers, and freeze. When the family gets hungry, I thaw them and then grill to get a slight char. Great in sandwhiches as:

Toasted french bread
Garlic aioli
fresh cilantro
slivered carrots, cucumbers and jalapeno slivers
Sliced grilled sausages

Or, dipped in this sauce:

1/4 cup fish sauce
5 Tbs. fresh lime juice
1 Tsp. minced jalapeno
1 Tbs. chopped green onion

The sausage recipe is my take on a Thai recipe in Bruce Aidell's "Complete Sausage Book".

Let me know if you try it.
1 tsp. minced cilantro
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

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