www.sausagemaking.org

by **gadusmorhua** » Thu Jan 03, 2008 5:02 pm

Does anyone have a recipe for Hungarian donkey salami ? I tasted some a couple of years back and it was delicous. It had quite a generous amount of paprika, sweet and smoked, but not enough to mask the strong flavoured donkey meat.
thanks,

Gads

p.s I hope there are no donkey sanctuary folk reading this, I have no wish to offend.

by **aris** » Thu Jan 03, 2008 5:20 pm

Surely you will have more problems finding donkey meat than the recipe itself?

by **Conrad74** » Fri Jan 04, 2008 4:37 am

mmm-donkey

by **gadusmorhua** » Fri Jan 04, 2008 1:40 pm

aris wrote:Surely you will have more problems finding donkey meat than the recipe itself?

Au contraire mon ami. My friendly boucher de cheval (horse butcher) en France does a very nice donkey steak. I would much prefer this to the mostly tasteless beefsteaks offered in most English supermarkets.
The donkey certainly has the advantage of longevity in developing a rich and complex flavour in its meat.

Eeyore! Eeyore!

Gads

by **this41uk** » Fri Jan 04, 2008 4:41 pm

No but I know a shop in Venice that sells Italian Donkey salami.

Its just of Realto Bridge on the edge of the market.

Tim

by **aris** » Fri Jan 04, 2008 5:52 pm

Ah yes in France, OK - but your profile says 'Chilterns' :-)

As for flavourless beef - yes supermarket beef is crap - but if you go to a good butcher who hangs their meat properly, you can certainly get a good steak!

by **gadusmorhua** » Sat Jan 05, 2008 9:44 am

After contacting the Embassy of the Republic of Hungary my quest for the perfect donkey salami has just been made somewhat harder.
The young lady on the desk there told me her grandfather's recipe called for 20% of the meat to be from the beast's pizzle, a.k.a penis.Even my french connection may be troubled here, though if I am successful in procurrring a pizzle at least it will make many salami, on account of its generous proportion.I must also obtain a bottle of palinka, Hungary's favourite fruit brandy, as that is also included in the recipe.
I shall keep you posted.

Gads :lol:

by **Iamarealbigdog** » Sun Jan 06, 2008 5:22 am

Ok,

Your putting donkey dick in your sausage....

:shock:

too easy... nuff said......

.

by **gadusmorhua** » Mon Jan 07, 2008 9:14 am

Ok,

Your putting donkey dick in your sausage....

Yes, I have no problem with that.I eat as much of an animal as possible, though I can't say eyes and brains have impressed me one bit.
I imagine just about every thing goes into the vile commercial product from the 'Acme sausage company' A lot of people would be shocked that we are stuffing pig guts with meat, but that is their problem! :wink:

by **aris** » Mon Jan 07, 2008 9:32 am

Donkey Dick Sausage - it has a nice ring to it

by **Iamarealbigdog** » Mon Jan 07, 2008 3:07 pm

aris wrote:Donkey Dick Sausage - it has a nice ring to it

While it might be long enough...... I just can't seem to wrap my head around it.... :roll:

Things I will not eat...

eyes,
brains,
lungs,
and numerous other ickey stuff

by **Fallow Buck** » Mon Jan 07, 2008 4:26 pm

Did I drink so much on New Years Eve that i slept for 3 months....?

FB

by **gadusmorhua** » Mon Jan 07, 2008 4:54 pm

aris wrote:Donkey Dick Sausage - it has a nice ring to it

Yes it does.I am busy registering it as a trade mark and planning my marketing campaign.The first slogan that came to mind was 'you know you like a bit of dick', and secondly 'donkey dick- the sausage that grows on you'. I believe I can get the British public to bite on it, though as far as our friends in Her Majesty's dominions go ..... :wink:

www.sausagemaking.org

hungarian donkey salami

hungarian donkey salami

pizzles

Who is online