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Happy New Year! New Sausage Projects?

PostPosted: Fri Jan 01, 2016 12:27 pm
by NCPaul
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

Re: Happy New Year! New Sausage Projects?

PostPosted: Fri Jan 01, 2016 9:59 pm
by Oddbod
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.

Re: Happy New Year! New Sausage Projects?

PostPosted: Fri Jan 01, 2016 10:09 pm
by wheels
Happy New Year.

No plans as yet...

...but hopefully more products than last year.

Phil

Re: Happy New Year! New Sausage Projects?

PostPosted: Sat Jan 02, 2016 9:01 am
by Swing Swang
(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

Re: Happy New Year! New Sausage Projects?

PostPosted: Sat Jan 02, 2016 10:21 am
by DanMcG
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

Re: Happy New Year! New Sausage Projects?

PostPosted: Tue Jan 05, 2016 11:04 am
by badjak
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?

Re: Happy New Year! New Sausage Projects?

PostPosted: Tue Jan 26, 2016 3:44 pm
by Swing Swang
thanks badjak - only just caught up with your reply - Philip