Christmas is a-coming

[Mike D]

I will be starting my Christmas cake this week and I got thinking about the rest of my food list for this Xmas and came to the conclusion that I would like to do a "special" xmas sausage....any ideas anybody...(please do not suggest one made from Holly & Ivy )


I look forward to the suggestions !!


Cheers!!

Mike.

[wheels]

You may find a useful recipe/advice here:

http://forum.sausagemaking.org/viewtopic.php?t=2452

And a discussion on this subject here:

http://forum.sausagemaking.org/viewtopic.php?t=3112

Weschenfelders do small 18/20mm sheep casings:

http://www.weschenfelder.co.uk/7chipolata-sheep-casings-1820mm-p-337.html

How about doing something with cranberries in?

Hope this helps

Phil

[Mike D]

Hi Phil,

Thanks for the links and the cranberries suggestion. I was thinking of something possibly a bit fruity / spicy. I did a cranberry sauce last year for the turkey and it was really zingy....cinnamon, orange, cloves etc in it...a very Christmassy smell.

I do like the sound Paul Kribs Christmas Chipolata...although I'd probably do it as a standard sized sausage. In fact, as I always do a sausagemeat type stuffing, I could make a huge batch and use half to stuff the bird and half to do sausages with. I'm feeling hungry now !!

What would team up well with cranberries?? (apart from Turkey)...beef?? Pork ?? Swan??? (only kidding )


Cheers,


Mike.

[wheels]

Dunno, can't stand the flamin' things!

Can't see why pork and cranberry wouldn't work though?

Boring old me's going for my standard sausage with the dinner - maybe some chipolatas of different types for a buffet. I've got a pack of the small casings and, fortunately, have a 10mm stuffing tube - getting the former onto the latter should be fun though.

Phil

[wheels]

I've just been on Welsh Wizard's website - he's doing pork, orange and spices for Christmas. He also makes a pheasant and apricot one and does pheasant and cranberry pies.

I may have a try at pheasant and cranberry sausage - I'm smoking some pheasant breasts shortly - so could use the legs along with some pork belly for fat.

Phil

[Davred]

How about this.

Orange and cranberry stuffing

3 oz dried cranberries
2 oz butter, softened
1 onion, finely chopped
Juice and zest of 1 orange
4 oz fresh white bread crumbs
3 oz pork sausage meat
2 tbsp chopped fresh thyme leaves.

Prepare the stuffing on Christmas Eve.
Soak the cranberries in the orange juice and zest. Set aside.
Melt the butter in a large frying pan over a low heat.
Add the onion and cook gently for 10 minutes until softened. Allow to cool.
Mix all the remaining stuffing ingredients in a large bowl. Season and add the cooled onions. Cover and refrigerate.

If the frost hasnt killed them off I sometimes add some chopped chives as well.

[wheels]

Davred

Nice stuffing - but he's after a sausage (oh! Vicar)

So an orange, cranberry and thyme sausage? Wouldn't fancy it with pork - maybe game?

I have to admit I'm not a lover of orange with meat.

Phil

[saucisson]

Not a recipe, but an idea, what about a small jar of mincemeat for a spicy Christmassy sausage? I feel another Dr Dave experiment coming on

Dave

[Davred]

OK how about a duck and orange sausage?

Now this is off the top of my head but duck being a greasy bird it should make good sausage.
Add some minced orange peel and a little of the juice/pulp and you could have a winner at best and the dogs dinner at worst.

[Mike D]

Hmmmmm...there are a few suggestions there to get me thinking. I seem to be veering away from the cranberry and going for orange now.

When will Dr Dave be trying the mincemeat experiment??? Not forgetting that what we call mincemeat, originally had minced meat in it.

The duck & orange sounds interesting, but I'm not a great lover of duck. I think I'll have a trial run first with the pork, orange & spices. I'll have to dig out my Carols from Trinity CD to get the mood right, along with a couple of Taliskers.



Cheers,


Mike.

[saucisson]

When will Dr Dave be trying the mincemeat experiment??? Not forgetting that what we call mincemeat, originally had minced meat in it.

Cheers,

Mike.

Tonight early enough?

I think I'll try pork, fresh nutmeg, white pepper, salt, a few mixed herbs and 4 different doses of sweet mincemeat.

Dave

[saucisson]

600g mince
1tsp salt
1/4 loosely packed fresh grated nutmeg
1/2 teaspoon white pepper
1 tsp dried mixed herbs
2 egg whites to help bind

Divide into 150g portions.
1) as is
2 ) add 1 tblsp mincemeat
3) add 2 tblsp
4) add 3 tblsp

make patties.

Apply to family:

1) was credited as a brilliant sausage mix (I'll have to remember that one )

2) a touch of spice, not convinced it's Christmas.

3) same as above.

4) Christmassy mince pie heaven

Somewhere between 3) and 4) may be something to aim at depending on what you are aiming for.

Dave

[johnfb]

Your lucky to have your own private family of guinea pigs

[saucisson]

One of them knocked over my experimental Christmas Mead all over the kitchen floor this morning so it isn't all good

Dave

[captain wassname]

Maybe a bit Naff but you could try a Port and Stilton sausage made with pork.


Jim