Is this chorizo fresh, cured, fermented - or all three??!

Recipes for all sausages

Postby yotmon » Sat Jan 26, 2013 9:30 pm

Greyham wrote:so sorry but took me years to perfect.....
Hi Greyham - I think it needs to be judged before you can acclaim it to be 'perfect'. Unless you are making it commercially and rely on the recipe for a living then I'm sure you could give us all a 'sneak' preview. Wouldn't tell anyone, honest. :wink:
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 637
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Postby SteveW » Sat Jan 26, 2013 11:53 pm

I bet it's not very nice......You'll have to prove otherwise.
SteveW
Registered Member
 
Posts: 127
Joined: Fri Sep 28, 2012 9:56 pm
Location: Cambridgeshire

Postby johnfb » Wed Jan 30, 2013 10:10 pm

Greyham wrote:so sorry but took me years to perfect.....


Part of this community is the sharing aspect as is evident by the alphabetical list of sausage recipes in the recipe section.....we are all here to learn from each other, perhaps you should consider sharing some of your knowledge and give a little back...as the rest of us do.
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby Snags » Fri Feb 01, 2013 2:17 pm

onewheeler wrote:Fabadas Asturianas?

This site http://ileychorizos.tripod.com/id2.html has loads of recipes although it's in Spanish and has awful navigation.

Martin/

here it is in English

http://translate.google.com.au/translat ... CDgQ7gEwAA
yet to take the plunge still researching
User avatar
Snags
Registered Member
 
Posts: 485
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast

Postby onewheeler » Fri Feb 01, 2013 4:02 pm

Interesting to see how much Google translate has improved since I last looked a year or so ago. Then it was easier to undertand with my limited Spanish, now it seems fairly good.

Martin/
User avatar
onewheeler
Registered Member
 
Posts: 456
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Previous

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 16 guests