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by **moggy** » Thu Jul 06, 2006 1:21 pm

I am planning on having a fondue/bbq evening.
This means that anything that goes on the bbq has to be small enough to dip in cheese sauce.
So far all I can come up with is meal balls and sausages and possibly stuffed vine leaves warmed on the plate

surely there has to be more than this I can try?

by **hmmm sausages** » Thu Jul 06, 2006 2:16 pm

How about belly pork cubes, I think its the perfect tenderness for bbqing and you can marinate the cubes in different things and cook them on kebab sticks.

Hope it goes well

by **moggy** » Thu Jul 06, 2006 2:30 pm

good idea, you know I dismissed the idea of kebabs thinking they were a bit big, doh, never occured to me to take the meat off the stick before serving.

by **hmmm sausages** » Thu Jul 06, 2006 4:49 pm

I love belly pork at the moment!! Use it for loads of stuff

When you kebab it, best to leave a gap between pieces so it cooks evenly, paprika is excellent to marinate/cover it in

Enjoy

by **georgebaker** » Thu Jul 06, 2006 5:17 pm

Hi
where I get my belly it costs more if it has bones in

It seems that if the seller did not charge more for the rib end he would get left with a load of half bellies due to the nature of his customers

George

by **hmmm sausages** » Thu Jul 06, 2006 6:36 pm

I bought a whole half belly last week, I got a load of ribs from it, 2lbs of streaky bacon, loads of belly pork "steaks" which will be marinated and bbqd, a 2lb piece for roasting, some chopped up for kebabs and of course a big chunk for sausages! Not bad for ï¿½23

Until I started making sausages I never even thought of eating belly pork too lol

PS my last batch of sausages were my best yet, some Thai and some Lincolnshire, they are great!!

by **georgebaker** » Thu Jul 06, 2006 8:01 pm

Hi
please post the Thai and Lincolnshire recipes
George

by **hmmm sausages** » Thu Jul 06, 2006 9:37 pm

George,

I cheated and got mixes/flavourings from www.designasausage.com

Rob

by **lemonD** » Thu Jul 06, 2006 10:46 pm

George,
Try morrisons for boneless belly, ï¿½2.89/kg at the moment.

by **Oddley** » Thu Jul 06, 2006 11:04 pm

At the link below there is a very good Lincolnshire recipe. I make them all the time.

http://forum.sausagemaking.org/viewtopic.php?t=493

Len poli has three recipes for Thai sausage, just scroll down the page until you find Thai. I have not tried them yet but mean too.

http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH

by **Gill** » Fri Jul 07, 2006 9:06 am

Whilst we're talking about the price of pork, I visited Birmingham's very accessible Meat and Fish Market last week and negotiated a half pig with one of the retail butchers there for ï¿½1.80 per kilo. It seemed like very good value to me.

Perhaps others here could also visit the market and negotiate similar or better deals.

Gill

by **hmmm sausages** » Fri Jul 07, 2006 9:11 am

how much weight did you get with your half pig Gill? I want to get one at some point, but its a matter of space, and I also need to perfect my curing technique for hams before I get something that big

stay away from tesco belly pork off their butchery counter, its thin, weedy stuff with no fat at all, disappointing

by **Gill** » Fri Jul 07, 2006 9:43 am

hmmm sausages wrote:how much weight did you get with your half pig Gill?

Errrr..... it didn't quite end up with me taking an entire half pig :oops:

. All of the butcher's produce had been jointed, so I ended up with cuts of belly, loin and leg for ï¿½1.80 per kilo.

Gill

by **hmmm sausages** » Fri Jul 07, 2006 10:26 am

thats cheating!!! You are banished from the sausage making fraternity for good now! lol

loads easier that way, good of the butcher to give you a discount too

I like the butchery, sometimes more than the actual making of the sausages lol

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