www.sausagemaking.org

I have made a huge sausage in one of my large casings, the type for use in luncheon meats. Around 2kg in weight.
I filled it with the forum recipe for merguez and sliced it very thinly, ala kebab meat filling.
I added a bit more garilc and blitzed onion.

Turned out the same as the ones we have here...I honestly can't tell the difference between this and the ones we buy in the kebab shop...well mine are healther that's for sure.

Worth a try if you are into this type of thing.

John

EDIT: It was emulsified to within an inch of its meaty life before stuffing.

With those large casings of yours John, it would be a really thick sausage. Did you cook it before slicing, I assume that you did.

Phil

Yeah, Phil, cooked until int temp was 72 deg.
I let it go stone cold and then sliced it and froze it in portions and reheatd in tinfoil in the oven until ready to eat. Into Pita bread with chilli and garlic sauce...couldn't really tell the difference.

john

Ta, John.

Phil

johnfb wrote:I have made a huge sausage in one of my large casings, the type for use in luncheon meats. Around 2kg in weight.
I filled it with the forum recipe for merguez and sliced it very thinly, ala kebab meat filling.
I added a bit more garilc and blitzed onion.

Turned out the same as the ones we have here...I honestly can't tell the difference between this and the ones we buy in the kebab shop...well mine are healther that's for sure.

Worth a try if you are into this type of thing.

John

EDIT: It was emulsified to within an inch of its meaty life before stuffing.

Sounds interesting, but is that a metric or imperial "bit more garlic and blitzed onion"?

Sounds interesting, but is that a metric or imperial "bit more garlic and blitzed onion"?

Brilliant !!!!!

It's an Irish approach of : " Ahh sure throw a bit more of that into it"

Aah yes, similar to the "that'll be grand" approach, I lived with a guy from Clonmel who cooked everything that way!