Happy New Year! New Sausage Projects?

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Happy New Year! New Sausage Projects?

Postby NCPaul » Fri Jan 01, 2016 12:27 pm

I'm planning to try a gyoza sausage, kasekreiner (recipe from Olympic Provisions), and a maple breakfast link. What's everyone else thinking about? :D
Fashionably late will be stylishly hungry.
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Re: Happy New Year! New Sausage Projects?

Postby Oddbod » Fri Jan 01, 2016 9:59 pm

More Cumberland sausage first of all, then beef & tomato once I get some smaller casings. Can't make my mind up as to collagen or lamb as being best for someone just starting.
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Re: Happy New Year! New Sausage Projects?

Postby wheels » Fri Jan 01, 2016 10:09 pm

Happy New Year.

No plans as yet...

...but hopefully more products than last year.

Phil
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Re: Happy New Year! New Sausage Projects?

Postby Swing Swang » Sat Jan 02, 2016 9:01 am

(i) A very dry piri-piri chouriço in sheep's casings based on pork
(basically my interpretation of what the Portuguese would do if they'd invented droewors - although apparently pork fat goes rancid when dried according to some South African websites - I've no experience of this so will make some small experiments and see what happens - might smoke to reduce rancidity, or even use lean pork and add sheep/beef fat if that doesn't work - so if anyone has any comments let me know).

(ii) Make a mega batch of boerewors and have a massive braai
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Re: Happy New Year! New Sausage Projects?

Postby DanMcG » Sat Jan 02, 2016 10:21 am

wheels wrote:No plans as yet...

...but hopefully more products than last year.

Phil


I'm with Phil on this one. 2015 was a miserable year for me and making sausage but I hope to change that real soon!
Happy New Year My Friends
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Re: Happy New Year! New Sausage Projects?

Postby badjak » Tue Jan 05, 2016 11:04 am

wheels wrote:Happy New Year.

No plans as yet...

...but hopefully more products than last year.

Phil


That's my plan as well.
2015 was a hectic year and not many sausages got made.
This got to change in 2016!

Swing Swang wrote:(i) A very dry piri-piri chouriço in sheep's casings based on pork
(basically my interpretation of what the Portuguese would do if they'd invented droewors - although apparently pork fat goes rancid when dried according to some South African websites - I've no experience of this so will make some small experiments and see what happens - might smoke to reduce rancidity, or even use lean pork and add sheep/beef fat if that doesn't work - so if anyone has any comments let me know).

(ii) Make a mega batch of boerewors and have a massive braai


Boerewors is still on my to-do list.
As for rancid pork fat: I have seen that on almost os SA sites, but personally I wonder...
Salami is made of pork and the fat doesn't taste rancid, same for fuet and most other Italian and Spanish dry sausages.
And what about Kabanosy?
Life is too short to drink bad wine
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Re: Happy New Year! New Sausage Projects?

Postby Swing Swang » Tue Jan 26, 2016 3:44 pm

thanks badjak - only just caught up with your reply - Philip
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