Chipolata recipe

[Greyham]

Hello everyone,
It has been a long time since i have been on here my appologies but business has been good and am in process of moving to France.
Would any of you know a good chipolata recipe as i can't find one any where.
Any help appreciated

[saucisson]

Here?

http://forum.sausagemaking.org/viewtopic.php?t=2452

Welcome back, where in France are you going?

Dave

[Ianinfrance]

As someone who lives in France, I can only echo what Dave said!! Where are you moving to?

As for chipolatas, the problem you will probably have is not the recipe - you can use any standard sausagemeat, there are recipes galore here there and everywhere. No, the problem you are more likely to come up against is to obtain the lamb casings you need. I've never seen them on sale anywhere, even in this area where every supermarket has various casings in stock all the time.

Your best bet might be to try to ask a friendly local butcher who makes his own, if he would consider selling you a few metres. (Swapsies seem to go down well - "I'll give you a pound or two of bacon in exchange", though many are unconvinced that anything from the UK is ever worth bothering with trying).

[Greyham]

Hi Saussison,
thanks for the link, unfortunately all that has been plagiarized from the internet and of little value albeit quite interesting on first viewing.
Your recipe however, reads well.
I did though pound my fists against my head for a considerable time and finally decided on my own version specifically for my customers, for whom they are for. And as simply an accompaniment to a roast festive bird need no special treatment.
I used as my first experiment

900g fat belly pork from the thick end
250g air dried ham
300g cooked pork skin
200ml pork skin jelly (the stock)
1 full tblsp fresh rosemary (pounded heartily with-
1 flat tblsp sea salt. The salt will go green
15g white pepper
15g onion powder

Method
mince everything at least three times so as close to emulsification as possible. A fine texture is essential to emulate a true chipolata.
The mass is sticky and soft, perfect for lamb skins.
the taste amazingly is true to a Christmas chipolata.

I can post a photo if any one interested as have linked and hung them already

[wheels]

...A fine texture is essential to emulate a true chipolata.

That raises an interesting question. What is a true chipolata?

Is it a term used for a traditional sausage in another country that we have purloined? Or is it just a term to denote the size of the sausage? (Oh, Vicar!)

Phil

[saucisson]

(Cookery) Chiefly Brit: a small sausage in a narrow casing

No more, no less

[wheels]

Thank goodness I grind the sausage we eat all year a bit finer and stuff it in 18-20mm sheeps casings. Christmas is not the time to mess about trying new things, I like to stick with what I know is good.

Phil