www.sausagemaking.org

Posted: **Thu Jun 01, 2006 9:31 am**

I've just sent off for some lambs casings with a view to producing a similar sausage to the long, skinny French sausages that I bring back whenever I go over.

If anyone has tried these and has a recipe I'd be grateful. I shall have a stab at it anyway and use the quatre espices mix which I presume they contain. They are usually very red, so maybe they have pinch of cure in them also.

All input welcome

Cheers

Jen

Posted: **Thu Jun 01, 2006 9:58 am**

Jen

Len Poli has 3 French sausage recipes on his site. Toulouse, Bretton and Alcase.. the latter containing cure #1.

http://lpoli.50webs.com/Sausage%20recipes.htm

Regards, Paul Kribs

Posted: **Thu Jun 01, 2006 10:08 am**

As usual, thanks Paul for pointing me in the right direction. If they turn out as I hope I'll post some pictures.

Jen

Posted: **Thu Jun 01, 2006 10:17 am**

The Alsation recipe looks very similar to one of my regular favourites, for which I use Tescos ground mixed spice and black pepper as the flavourings. The mixed spice contains cinnamon, clove, coriander, nutmeg, pimento and ginger and gives a nice warm aromatic flavour to the sausages.

Eric

Posted: **Thu Jun 01, 2006 10:58 am**

I think i'm gonna have to give the "Alsatian Sausage - Saucisses d’Alsace-Lorraine" a go it looks a really good recipe.

Don't they look good.

Posted: **Thu Jun 01, 2006 11:11 am**

You can't beat a nice course Toulouse for my money.

Posted: **Thu Jun 01, 2006 11:20 am**

I made the Toulouse in Jane Grigson's book Charcuterie and French Pork Cookery. To be honest I wasn't impressed. I think perhaps I need to find a better recipe.

Posted: **Thu Jun 01, 2006 12:08 pm**

Long thin and very red?

Hot and spicy? If so, I'd suspect they were Merguez (sp varies - mine and theirs!)
Mainly lamb, some beef and the colour and spice from Harissa...

Posted: **Thu Jun 01, 2006 12:23 pm**

Oddley wrote:I made the Toulouse in Jane Grigson's book Charcuterie and French Pork Cookery. To be honest I wasn't impressed. I think perhaps I need to find a better recipe.

Quatre Epice.
4oz White pepper
1/3 oz powdered cloves
1oz Ginger
1oz Grated nutmeg (at least)

That might help.

Posted: **Thu Jun 01, 2006 12:26 pm**

I thought Merguez were Spanish???

Mind you just cos I thought it, in no way makes it true!!
:wink:

FB

Posted: **Thu Jun 01, 2006 12:34 pm**

Fallow Buck wrote:I thought Merguez were Spanish???

Mind you just cos I thought it, in no way makes it true!!

FB

The are not French, they originate from North Africa and Spain.

Posted: **Thu Jun 01, 2006 12:48 pm**

They're not Merguez, I think they are red because they don't have rusk in, so it's all meat and quite dense. Waitrose in Cirencester used to sell the real article, but I've not seen them any where else to match over here. Mind you I no longer look at the sausage counter any more!

All the recipes I see on Len Poli's site would be fine I'm sure, and as I'm now set up with proper stuffing gear, I'm looking forward to the challenge of using lambs casings.

Jen

Posted: **Thu Jun 01, 2006 1:13 pm**

Merguez are Berber from Morocco, introduced into Europe during the Moorish invasion through Spain and Southern France. They are still a popular street snack in Morocco, served with the Moroccan version of harrissa in a flat-bread. (I have been after a recipe that will take me back to the first time I had some, in Fez. I suspect that part of the experience was the rather odd and peculiarly fragrant cigarette I shared with the chap cooking them before I ate :lol:

)

Posted: **Thu Jun 01, 2006 1:33 pm**

Yeah, I've had one of two of them fragrant cigarettes, They certainly sharpen the sense of taste, also give one the munchies.

Posted: **Thu Jun 01, 2006 1:38 pm**

It was a FINE buttie, I can tell you

It certainly beats a tube of Pringles and a Snickers bar.