www.sausagemaking.org

Anyone have a good recipe for this? (Or turkey and apple)?

Try this one vinner:

http://nungkysman.spaces.live.com/blog/cns!A05A417D22C49E2D!204.entry

I just hadn't gotten around to posting it on this site yet!


Don't know why I can't get the url tags to work sorry!

Regards,
Richard

Thanks Richard. A nifty site there. I will rework the recipe for larger portions.

Hi Vinner,

I just cook for my close family and friends so my recipe quantities tend to be small, I also tend not to freeze anything unless it is the raw materials, so like to make smaller batches. I am sure you will like them even in large quantities

That looks like a tasty recipe Richard. I'm thinking it would work with goose just as well. I have a few goose legs in my freezer that I've been wondering what to do with. I'll give it a try.

Thanks

Jen

jenny_haddow wrote:That looks like a tasty recipe Richard. I'm thinking it would work with goose just as well. I have a few goose legs in my freezer that I've been wondering what to do with. I'll give it a try.

Thanks

Jen

What about a confit of legs?

pokerpete wrote:What about a confit of legs?

Would a confit work (seeing as it's already cooked)?

Spuddy wrote:

pokerpete wrote:What about a confit of legs?

Would a confit work (seeing as it's already cooked)?

Dunno Spuddy. Where does it state that the legs are already cooked?

Confit is a good idea Pete. They're not cooked, I bought a lot of goose portions earlier in the year and have cooked them in various ways, and made pate etc. I'll look up a confit recipe unless someone has one at their fingertips?

Cheers

Jen

pokerpete wrote:
Dunno Spuddy. Where does it state that the legs are already cooked?

A confit of duck or goose legs by it's nature is usually cooked (at least it was when I was a chef!)

What I was saying is that I don't think a confit would work in the sausages.

Spuddy wrote:

pokerpete wrote:
Dunno Spuddy. Where does it state that the legs are already cooked?

A confit of duck or goose legs by it's nature is usually cooked (at least it was when I was a chef!)

What I was saying is that I don't think a confit would work in the sausages.

Agreed, it's a different thing altogether. And tins of goose fat are always available in Sainsbuys.

confit:
salt, spice and herb (using cure1 will prolong shelflife) your legs/meat in any manner/quantity you please
marinate it
rinse and dry
oven cook in rendered fat (preferably goose) and/or lard - meat should be fully submerged.
ready when tender - but not falling apart
remove from heat and cool in it's own fat, or scoff staright away
store covered in cooking fat (strained if necessary) in back of fridge
to serve, remove from fridge hours before required to bring fat to room temp - easier to remove quantity needed
fry 'em up

Jenny:

Confit is a great idea, I confit duck legs after taking the boneless breast, and rendering the remainder for the fat (and frying the skin crunchy for cracklins'), by covering the fleshy side with shallots, bay leaf,salt, cracked black pepper and fresh thyme, refrigerating over night, then rinsing and brushing off marinade and covering in rendered duck fat. Then into the oven at 200 degrees F for 10-12 hours, until the meat is almost falling off the bone. Strain the fat, cool the legs and cover completley with the fat. Store in the fridge for up to one month (they don't last that long around here). Mmmmm, duck confit nachos.Use the fat for frying (eggs,or potatoes, whatever).

Okay, the chcken and apple suasage was a huge hit at home.

8 lbs chiken thighs
3 cups apple juice
dried apples, 120 grams, diced
Sweet wine (icewine, port or sauternes) 100 ml
Salt, 60 grams
sugar, 52 grams
white pepper, 8 grams
dried sage, 6 grams
ground alspice, 3 grams
dried ginger, 2 grams
cloves, 1 gram
Nutmeg, i gram
cinnamon, 1 gram
strong chicken boillion, 100 ml

Cube chicken with fat and skin, and partially freeze. Boil apple juice until it is reduced to a thick syrup, about 1/2 cup. Cool.

Grind all dried dried spices in coffee grinder. Reconsitute apples in 4 cups warm water. Drain.

Grind chicken on large hole grinder (1/4 inch). Add all other ingredients and mix well. Let sit in fidge 3 hours. I stuffed into 32MM casings (hog or sheep) using the two hole plate of my grinder. If using a dedicated stuffer, regrind with 1/4 inch plate prior to stuffing. Link to 4 inch sausages. ( I made about 28 links.)


I steamed the whole lot gently for 45 minutes then froze. This allows us to thaw, then grill/griddle for color and to warm up (exept I saved a bit for small patties for my youngest daughter/stuffer helper). Split down the middle, into a hot pan with another pan on top.... MMMmmmm!

NOTE: Next time, I might only use half the skin and fat. Double grinding helps with binding, and so may ot need all the fat that US porducers include in their thigh packages.

Thanks for the info on confit everyone. I shall certainly use the goose legs this way.
The chicken and apple sausages look good vinner, I've not tried any thing other than pork, beef or lamb yet in sausages. I shall have to try out these at some point.

Cheers

Jen