Page 1 of 2
Christmas Sausage
Posted:
Sat Nov 18, 2006 7:34 amby welsh wizard
Sorry if this has already been asked, but does anyone have a recipe for a Christmas Sausage?
Cheers WW...........
Posted:
Sat Nov 18, 2006 9:21 amby Paul Kribs
Posted:
Sat Nov 18, 2006 1:21 pmby welsh wizard
Thanks Paul, that looks like the thing.
Cheers WW
Posted:
Sat Nov 18, 2006 1:27 pmby Oddley
Fatman a former member had a good idea, a pork and stilton sausage, stored in kilner jars immersed in set lard, to preserve them. He then gave them out as, Christmas presents.http://forum.sausagemaking.org/viewtopic.php?t=294
Posted:
Mon Nov 20, 2006 6:30 amby Lance Yeoh
Hi Paul,
I can't get redcurrent jelly here, is there anything else I can substitute it with?
Regards
Lance
Posted:
Mon Nov 20, 2006 7:56 amby Paul Kribs
Lance
If you can't get redcurrant jelly, you could substitute with cranberry. The original was going to have cranberry but we didn't have any, hence the redcurrant. Finely chopped dried cranberries would have been ideal, and the sweet backnote of the sausage would be retained by the addition of the dextrose/sugar. If you cannot get the redcurrant or cranberry then try it without, it should still be very flavoursome.. It would also suit finely chopped dried prunes. Remember that it is prudent to fry a small patty to adjust the recipe to your personal taste, and make a note of the finished recipe.
Let us know the results though, as I have only made it the one time.
Regards, Paul Kribs
Posted:
Mon Nov 20, 2006 8:38 amby Lance Yeoh
Paul Kribs wrote:Lance
If you can't get redcurrant jelly, you could substitute with cranberry. The original was going to have cranberry but we didn't have any, hence the redcurrant. Finely chopped dried cranberries would have been ideal, and the sweet backnote of the sausage would be retained by the addition of the dextrose/sugar. If you cannot get the redcurrant or cranberry then try it without, it should still be very flavoursome.. It would also suit finely chopped dried prunes. Remember that it is prudent to fry a small patty to adjust the recipe to your personal taste, and make a note of the finished recipe.
Let us know the results though, as I have only made it the one time.
Regards, Paul Kribs
Paul,
I was wondering if redcurrent or cranberry jam would do?
Posted:
Mon Nov 20, 2006 9:58 amby welsh wizard
Thanks Oddley - do you know what happened to Fatman?
Cheers WW
Posted:
Mon Nov 20, 2006 11:00 amby Oddley
WW there was some upset here when Parson Snows left, Fatman got a bit upset and moved over too the river cottage forum. From there I don't know what happened to him.
Posted:
Mon Nov 20, 2006 11:02 amby Paul Kribs
Lance
I would imagine the jams would work quite well.
Regards, Paul Kribs
Posted:
Mon Nov 20, 2006 11:22 amby welsh wizard
thanks Oddley, I was just wondering because he comes from the same part of the world as I do and his recipes were well tried and tested.
Cheers once again WW.............
Posted:
Wed Nov 22, 2006 3:33 amby Lance Yeoh
Hi Paul,
I've ordered some dried cranberries from the store, hope to get them today. Any suggestions as to their usage? I was thinking of making some sort of jelly first before includng them in the sausages, or maybe rehydrate them and just use them chopped. But I'm gonna have fun experimenting for sure.
Posted:
Wed Nov 22, 2006 7:02 amby Paul Kribs
Lance
Depending on how dry they are, just finely chop them.. or do as you say and rehydrate them first.
Regards, Paul Kribs
Posted:
Wed Nov 22, 2006 11:50 amby Fricandeau
Nice recipe Paul. I'm going to give that one a go at Christmas.
Lance, I'd probably rehydrate the dried berries, as they might upset the moisture balance in the finished sausage if added dry. Try a little red wine, dry sherry or some port (my first thought was calvados, but it'd be too fierce.)
Posted:
Thu Nov 23, 2006 10:17 amby welsh wizard
I always rehydrate with a small amount of port and it works for me. Try using them in game or chicken pie, yum yum
Cheers WW