www.sausagemaking.org

Just wondering what else everyone has going on? I've been making my own fermented vegetables, fermented barrel aged hot sauce (almost three years into the aging, will bottle any day now), growing my heirloom tomatoes for my garden, and this weekend I scored 60 farm fresh eggs and decided to do a batch of pickled eggs with most of them (tip: fresh eggs are a PITA to peel, steam them instead for 14 minutes then submerge into ice water, peels perfectly!)

Anyone else doing anything fun?

What's the recipe/method for the cucumbers please?

Phil

wheels wrote:What's the recipe/method for the cucumbers please?

Phil

I have tried numerous recipes but I like one by Sandor Katz here http://www.wildfermentation.com/making- ... ckles-2/#0. I use grape leaves for the tannins and added crunch in mine. Very good and very authentic! I just got a recipe from my Ukrainian friend for traditional pickled vegetables and am looking forward to the pickled tomatoes I have every time I visit there, yum!

Many thanks.

Phil

I got too many madam Janet's (like a scotch bonnet) ripening at the same time, so I am busy trying out new recipes for chili sauces, pastes etc.
My newest idea of vinegar, garlic, chili's and fish sauce works very well as a dip.
Next one is chili - papaya sauce....

Following Phil's cassoulet quest:

badjak wrote:I got too many madam Janet's (like a scotch bonnet) ripening at the same time, so I am busy trying out new recipes for chili sauces, pastes etc.
My newest idea of vinegar, garlic, chili's and fish sauce works very well as a dip.
Next one is chili - papaya sauce....

Sounds delicious! The hotsauce I have been aging in the barrel is 3 years old, femented three different peppers that I grew (tabasco mostly, cayenne, habanero) with sea salt and a brine for three months. Then blended and cooked till very smooth, mixed with a few bottles of good organic white wine vinegar, and into the barrel to age. Periodically I have topped up the vinegar as it evaporates. Tasted a good splash of it last weekend and it is amazing, just need to get round to bottling. To be honest, I pushed it in the back corner of a cupboard and pretty much forgot about it for the last year.

NCPaul wrote:Following Phil's cassoulet quest:

I am very interested! Mmmmmmm!!!

The cassoulet recipe I'm looking at is here:

http://www.localfoodheroes.co.uk/?e=704

I used this recipe for the confit:

https://www.seriouseats.com/recipes/201 ... ecipe.html

The sausage is already done. If you want to learn about cassoulet, look up Kate Hill. She has an ebook about it. Nothing like working on a project!

NCPaul wrote:The cassoulet recipe I'm looking at is here:

http://www.localfoodheroes.co.uk/?e=704

I used this recipe for the confit:

https://www.seriouseats.com/recipes/201 ... ecipe.html

The sausage is already done. If you want to learn about cassoulet, look up Kate Hill. She has an ebook about it. Nothing like working on a project!

Nice one! I will have to try this! I have been dreaming about the food I had in France last October, I want it all right now! I just made a nice puy lentil dish with lardons and smoked sausage that I tried to recreate from a little back alley bistro in Paris ... I must say it came awfully close

Currently on the go...
2kg streaky bacon
1kg panceta
Red cabbage saurkraut

Always looking for a project.

Probably make some Ncuja this weekend the first attempt turned out well.

ComradeQ wrote:

NCPaul wrote:The cassoulet recipe I'm looking at is here:

http://www.localfoodheroes.co.uk/?e=704

I used this recipe for the confit:

https://www.seriouseats.com/recipes/201 ... ecipe.html

The sausage is already done. If you want to learn about cassoulet, look up Kate Hill. She has an ebook about it. Nothing like working on a project!

Nice one! I will have to try this! I have been dreaming about the food I had in France last October, I want it all right now! I just made a nice puy lentil dish with lardons and smoked sausage that I tried to recreate from a little back alley bistro in Paris ... I must say it came awfully close

Thought I'd practice some confit with chicken. Basically a similar recipe provided in the seriouseats link but with chicken and equal parts chicken and duck fat. Silly me I forgot to cover my vessel and was awoken to the dreaded low water alarm. Went and purchased some containers for it https://lipavi.com/products/. The chicken though was some of the best I have ever had!



Next I was craving borscht so I started a week early and made beet kvass (fermented beet juice essentially) and sauerkraut. Simmered my chicken broth for 12 hours (that's where I got my chicken fat from) and assembled a borscht that rivaled any I have had out east (blasphemy I know!)

Cheshire Bob wrote:Currently on the go...
2kg streaky bacon
1kg panceta
Red cabbage saurkraut

Always looking for a project.

Probably make some Ncuja this weekend the first attempt turned out well.

Sounds good! I love fermented foods like sauerkraut, I have been trying to eat a heavy diet of fermented products lately and have never felt better.

Trying my hands on lacto fermenting chili peppers....
Will know in a couple of weeks if this works and ends up as a nice chili sauce

Still trying to write the book, recipes and procedures are getting written down -- Shuswap and his good lady have kindly offered to proof read what i have scribbled down so far. Teaching/training is now on the go with offers coming in to travel and teach

Still creating new recipes, mainly for Salame's as I was asked to go into competition in New York a couple of years ago as I had partially completed a set of Salame's which are called the Four Seasons --- a project that started off by creating a Christmas Salame (winter) next was Spring, the Valentines Salame which I was doing for the competition and in the meantime I created the Autumn Salame (Samain (Halloween) Salame) and finally the Summer Salame which is a Whiskey/coffee ... there are others, a couple you have seen by other folks posted here .. a Truffle Salame done old school and a Blue Cheese with a twist

I might not be around much but I do try to read when ever I get the chance

I am thinking of creating some sausage sandwich for the weekend. I've been craving for it for a couple of days now.

https://www.tasteofhome.com/recipes/qui ... sandwiches

I will try this Italian recipe, I hope that I won't mess up.