1ST TIMER FROM SUNNY SUSSEX

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1ST TIMER FROM SUNNY SUSSEX

Postby Ken Boy » Sun Sep 04, 2005 1:48 pm

Hi Folks
Yes its finally happend Brought a basic Grinder plus filler tubes and a few hog caseings to start off with I have been bitten by the sausage bug !! like most people I started of with bacon cures, I blame my Brother for this!!!!
ROY T Who lives in the back woods of Wiltshire !!!!!!!!!! made my first batch of Sardinain mix that he sent me to try I was a bit WOBBLY AT FIRST but like you say in the forum you soon learn the best way to handle the mix I have since made a second batch of Pork & Apricot With a few Cranberries and herbs added am I going to cook them on the Barbey tonight in Sunny Sussex. :lol: :lol: :roll:


PS will let you know what they turn out like :wink:
Ken boy
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Postby sausagemaker » Sun Sep 04, 2005 2:49 pm

Hi ken boy

Welcome to the forum, I look forward to your report on how the sausage go at the barbie.

Regards
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Postby TJ Buffalo » Sun Sep 04, 2005 11:10 pm

Welcome, Ken Boy, the sausagemaking just gets better with time, in my opinion. BTW, I haven't tried fruit in sausage before, were the apricots and cranberries fresh or dried?
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Postby Paul Kribs » Mon Sep 05, 2005 5:27 am

TJ Buffalo

I have used fresh fruit and vegetables in sausages and must say that although the flavour is very good, they tend to shrink unacceptably during cooking as the moisture content evaporates. I have supplemented this shrinkage with the addition of more rusk but with little gain.
My local supermarket sell small packs of semi-dried fruits (apricots, apple, prune etc) and they are perfect additions. During cooking the shrinkage is minimal, but you must consider that they are quite a fair bit sweeter than the fresh.

Regards, Paul Kribs
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Postby TJ Buffalo » Mon Sep 05, 2005 10:44 am

Paul
Thanks for the advice on the fruits. I remember seeing some packages of mixed dried cherries and raisins, etc at the grocery store yesterday, maybe I'll get a bag next week and experiment.
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Postby Ken Boy » Tue Sep 06, 2005 2:44 pm

Hi Buffola
The the Fruit that Use was semi-dried chopped up . In the reciepe I used 170 grams of fruit to 1 kilo of meat sausages turned out 8-10
I found them a little sweet for my taste .But rest of the family loved them .

Made some TURKEY + Bacon + Sage Last night had them for my Breakfast this mornig Marked them 9-10 more to my taste !!!
USED my own Bacon that I had cured on that reciepe :lol: :lol: :roll: :P
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Postby Spuddy » Wed Sep 07, 2005 3:26 pm

Hi Ken Boy
Welcome to the forum.
I'm in Sussex too. Where abouts are you?
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Postby Ken Boy » Wed Sep 07, 2005 4:18 pm

H Spuddy
I live in the Brighton Area !! But I was Born & grew up in a Small Village called Burgess Hilll north of Brighton.
.Not so much a village now!!!!!!!!!!!!
Where abouts in Sussex are you !!!!! :roll: :lol: :P
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Postby Spuddy » Wed Sep 07, 2005 4:26 pm

Angmering Village, Just east of Littlehampton.
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Postby raptorman » Thu Sep 08, 2005 5:23 pm

hi Spuddy, hi Ken boy
Have to join in, Shoreham West sussex
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Postby Ken Boy » Thu Sep 08, 2005 10:09 pm

Hi Raptor man
Nice to know that we are not alone in Sussex in thiis sausage making hobby it seems to have taken hold in my house since I Started We seem to have a freezer full of bacon plus sausages !!!!!!!!!!! :o :o :o :?:
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