www.sausagemaking.org

To make it easier to locate the recipes in the Embutido Project recipes thread, I'm asking that folks discuss the recipes in this companion thread. A link between the two threads will be provided from the recipe thread, too.

Great stuff Tom! I can smell them already, just reading that lovely list!

The great thing I found in travelling around Spain (and Italy for that matter) is that you really do get to eat the landscape and taste the subtle changes as you move along.

Different local trends in texture, spice preference, dryness, accompaniment all signalling almost impercetable variation as it happens but ending up as a completely different product when you look back from where you are to where you started!

I think your biggest challenge will be trying to nail down specific recipes when almost endless variation, even on sausages known by teh same name is standard. Its like trying to nail jelly to a wall.

Good luck with this and I cant wait to get involved as the thread and the recipes develop.

Que aproveche!

Yep. I doubt that I'm going to be able to get to more than a few very specific recipes. Most are going to be ranges of content, I suspect for that very regional issue. I've gotten started by posting the Androlla de Lugo guidelines, which are fairly specific. I had hoped to post the Botillo recipe along with the Androlla, since they are related, but the Botillo discussion is very complicated. I've found the same composition under 17 names, so far, depending on which valley and community you are in, which casing is used, which exact content....as you say, it changes from house to house and so do the names. It's being a very interesting study, though.

Perhaps the best you will be able to achieve will be to define the 'characteristics' of the sausage type, even if this is the case it will still make interesting reading.

Phil

I think so, Phil. In some cases, I've got a D.O. standard, as in the case of the Botillo del Bierzo, but even there, it is a range of content with allowance for a lot of variation. Still, what is a fundamental characteristic of any sausage? There will be variation, according to taste.

The Androlla guidelines give you a good profile of the sausage and still allow for a lot of variation. I prefer this freedom, myself, but I've been making sausage for a long time and am comfortable with taking a sausage recipe in a direction that suits my taste. Some might not find these descriptions sufficient, but there's room for all.

vagreys wrote:The Androlla guidelines give you a good profile of the sausage and still allow for a lot of variation. I prefer this freedom, myself, but I've been making sausage for a long time and am comfortable with taking a sausage recipe in a direction that suits my taste. Some might not find these descriptions sufficient, but there's room for all.

Quite right! lets leave generic consistency to the likes of McDonalds

Lets face it even if me, you and Phil all used exactly the same recipe we would still end up with three variations of the same thing, there is the whole enjoyment in charcuterie, otherwise we migt as well all go down to the supermarket and buy those pink paste filled things from Walls.

quietwatersfarm wrote:

vagreys wrote:The Androlla guidelines give you a good profile of the sausage and still allow for a lot of variation. I prefer this freedom, myself, but I've been making sausage for a long time and am comfortable with taking a sausage recipe in a direction that suits my taste. Some might not find these descriptions sufficient, but there's room for all.

Quite right! lets leave generic consistency to the likes of McDonalds

Lets face it even if me, you and Phil all used exactly the same recipe we would still end up with three variations of the same thing, there is the whole enjoyment in charcuterie, otherwise we migt as well all go down to the supermarket and buy those pink paste filled things from Walls.

I have to admit to a secret liking to the pink paste filled ones from Richmond, especially as hangover fodder!!

Shame on you!

I find a spoonful of warm Nduja the key myself!