www.sausagemaking.org

...Folks, just to keep things together, I am posting this message here too. It originates from the thread books, videos, manuals...etc.

Oddley, I have finished translating the recipes. I have them in form of web (html), Excel (xls), and Portable Document Format (PDF). How can I post them to this forum? Currently the recipes can be downloaded at "driveway":

XLS: http://www.localfoodheroes.co.uk/sausag ... usages.xls
PDF: http://www.localfoodheroes.co.uk/sausag ... usages.pdf
Html: http://www.localfoodheroes.co.uk/sausag ... sages.html

I hope this is ok, but if you do find any anomalies, please let me know and I'll try to get to the bottom of it.

Have fun

Oddley wrote:Griselda, seeing as you are Swiss you may be interested in the site below, it has loads of Swiss/German sausage recipes, ie: fresh, dried and semi dried.

http://www.abzspiez.ch/html/qks/sw_bruehwurst.html

Unfortunately for us English only speakers, the recipes are in German and French. If you find any good recipes please don't forget us. Please post them.

06-02-2010 Mod edited to change document links

Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil

wheels wrote:Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil

Try here
http://forum.sausagemaking.org/viewtopi ... 9&start=15

John

John Thanks bit I'm still Is the Throat bacon cured (as in bacon) or not (as in pork)?

Phil

I think it's pork

John
That's the sort of conclusion I'd come to, but I was looking for someone else to say the same!
Thanks again
Phil

Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.

Zulululu wrote:Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.

Hi all,

I'm glad you appreciate it.


Image source: www.schweizerfleisch.ch

Number 12 is what I called 'throat bacon'.

Hope this helps

Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil

wheels wrote:Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil

Some recipes might ask for cured bacon, for example some Engadiner and other similar types might make use of cured 'throat bacon'. But that is also done with other cuts, at least in some traditional familiy recipes.

I like it either way. For many the cured versions are too salty/spicy as typically cloves, a lot of pepper and juniper is used.

Many Thanks
Phil

A very nice job, Griselda, many thanks for all the labor and time that you put in.

TJ Buffalo wrote:A very nice job, Griselda, many thanks for all the labor and time that you put in.

Many thanks, glad you appreciate my work. It was a worthwhile exercise. My English vocabulary has now increased by some very useful words .

Does anybody still have these recipes? The links seem to be dead.

kookoobah - I have them as a pdf and I think also as an excel file; sorry that I directed you to this thread without checking to see if the links were still functional. A short term solution would be for you to PM me your email address. A longer term solution, for others with the same questions, would be for the forum to host the files - admin, mods is this possible? I would hate for Griselda's fine work in translation to be lost.