Swiss recipes

Recipes for all sausages

Swiss recipes

Postby Griselda » Sat May 17, 2008 7:22 am

...Folks, just to keep things together, I am posting this message here too. It originates from the thread books, videos, manuals...etc.

Oddley, I have finished translating the recipes. I have them in form of web (html), Excel (xls), and Portable Document Format (PDF). How can I post them to this forum? Currently the recipes can be downloaded at "driveway":

XLS: http://www.localfoodheroes.co.uk/sausag ... usages.xls
PDF: http://www.localfoodheroes.co.uk/sausag ... usages.pdf
Html: http://www.localfoodheroes.co.uk/sausag ... sages.html

I hope this is ok, but if you do find any anomalies, please let me know and I'll try to get to the bottom of it.

Have fun :D


Oddley wrote:Griselda, seeing as you are Swiss you may be interested in the site below, it has loads of Swiss/German sausage recipes, ie: fresh, dried and semi dried.

http://www.abzspiez.ch/html/qks/sw_bruehwurst.html

Unfortunately for us English only speakers, the recipes are in German and French. If you find any good recipes please don't forget us. Please post them.


06-02-2010 Mod edited to change document links
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Postby wheels » Tue Jun 10, 2008 7:53 pm

Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil
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Postby johnfb » Tue Jun 10, 2008 8:14 pm

wheels wrote:Griselda
Many thanks for posting these (translated) recipes.
Do you happen to know what the nearest thing in the UK is to the 'Throat Bacon' that many of them include?

Phil



Try here
http://forum.sausagemaking.org/viewtopi ... 9&start=15

John
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Postby wheels » Tue Jun 10, 2008 8:27 pm

John Thanks bit I'm still :? Is the Throat bacon cured (as in bacon) or not (as in pork)?

Phil
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Postby johnfb » Tue Jun 10, 2008 9:08 pm

I think it's pork
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Postby wheels » Tue Jun 10, 2008 10:59 pm

John
That's the sort of conclusion I'd come to, but I was looking for someone else to say the same!
Thanks again
Phil
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Postby Zulululu » Wed Jun 11, 2008 8:55 pm

Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.
No one knows more than all of us.
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Postby Griselda » Thu Jun 12, 2008 6:06 pm

Zulululu wrote:Griselda thank you so much for translating these for us I once asked Othmar to do it but he had a personal problem at the time, now we can get cracking have been dying to try them.Perhaps if he still visits the forum he can tell us about the throat bacon.


Hi all,

I'm glad you appreciate it.

Image
Image source: www.schweizerfleisch.ch

Number 12 is what I called 'throat bacon'.

Hope this helps
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Postby wheels » Thu Jun 12, 2008 6:37 pm

Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil
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Postby Griselda » Thu Jun 12, 2008 7:27 pm

wheels wrote:Thanks Griselda

Is it cured before adding it to the sausage? or, do you just use fresh meat?

Thanks
Phil


Some recipes might ask for cured bacon, for example some Engadiner and other similar types might make use of cured 'throat bacon'. But that is also done with other cuts, at least in some traditional familiy recipes.

I like it either way. For many the cured versions are too salty/spicy as typically cloves, a lot of pepper and juniper is used.
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Postby wheels » Thu Jun 12, 2008 7:40 pm

Many Thanks :D
Phil
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Postby TJ Buffalo » Mon Jun 16, 2008 1:44 am

A very nice job, Griselda, many thanks for all the labor and time that you put in.
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Postby Griselda » Sat Jun 21, 2008 7:51 am

TJ Buffalo wrote:A very nice job, Griselda, many thanks for all the labor and time that you put in.


Many thanks, glad you appreciate my work. It was a worthwhile exercise. My English vocabulary has now increased by some very useful words :wink: .
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Postby kookoobah » Thu Jan 28, 2010 12:49 am

Does anybody still have these recipes? The links seem to be dead. :(
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Postby NCPaul » Thu Jan 28, 2010 1:04 am

kookoobah - I have them as a pdf and I think also as an excel file; sorry that I directed you to this thread without checking to see if the links were still functional. A short term solution would be for you to PM me your email address. A longer term solution, for others with the same questions, would be for the forum to host the files - admin, mods is this possible? I would hate for Griselda's fine work in translation to be lost.
Fashionably late will be stylishly hungry.
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