www.sausagemaking.org

I thought that I'd post this in the beginners section just so new members can see that it's possible to make a fermented sausage with the minimum of equipment, I tried to go as low tech as possible with the minimum of equipment:



Knife and stuffing horn to make.
Fermented suspended in plastic bags (with a little vinegar in the bottom to increase humidity) in an airing cupboard for 3 days.
Smoked in an old beehive for six days - smoke generated from a pile of wood dust in an old pan that has been heated to smouldering with a small camping gas stove.
Dried in the cool room under the stairs for five weeks

Result is as good as any farmhouse chourico that I've eaten in Portugal.
The chunky cut goes well in in cooked dishes (paella etc), but if you like fatty lumps it's great cold too.

Philip

Wow. Just wow. That's impressive.

Phil

Thanks - I'm pretty chuffed with it - I've come a long way from my first batch less than a year ago - in large part due to this forum, so a good dose of thanks is due to everyone who's commented on my posts, and who has posted information and links that I've had the opportunity to study - Philip

Looks excellent well done
I would love to see a photo of each step of the process

Nice.

Very nice.