Sausage Saturday - first pictures

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Sausage Saturday - first pictures

Postby Swing Swang » Sun Feb 01, 2015 3:56 pm

So yesterday was 'Sausage Saturday'. Some pictures of a successful start to making Portuguese style chourico.

http://s279.photobucket.com/user/SwingS ... 20Saturday
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: Sausage Saturday - first pictures

Postby yotmon » Sun Feb 01, 2015 10:28 pm

Some good looking sausages there - keep us all updated with the results.

Yotmon.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 634
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Re: Sausage Saturday - first pictures

Postby Swing Swang » Mon Feb 02, 2015 7:16 am

Mum's coming over to visit in a couple of weeks, so I'll probably try one Nduja-style on bread, so I'll post a cross sectional photo and tasting notes then.

SS
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: Sausage Saturday - first pictures

Postby jmanpa » Sun Oct 29, 2017 8:05 pm

How did you get the coarse texture of the meat in the cross-section? All recipes I've found use "ground meat" and that looks coarser than grinding achieves.
jmanpa
Newly Registered
 
Posts: 1
Joined: Sun Oct 29, 2017 8:00 pm

Re: Sausage Saturday - first pictures

Postby wheels » Mon Oct 30, 2017 12:30 am

...and the recipe is?
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Sausage Saturday - first pictures

Postby Swing Swang » Thu Nov 02, 2017 9:49 pm

Oh! This is resurrecting an old thread. This meat was just ground just once through a coarse plate - from memory 4mm. I'll look up the recipe once I get back Home in 2 to 3 weeks, but I've probably posted it elsewhere as I don't use paprika, but prefer to use a home made fermented bell pepper paste instead, which is the preferred ingredient in the 'Alentejo-style' chourico that I prefer to make.
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK


Return to Beginners

Who is online

Users browsing this forum: No registered users and 2 guests