Farmers Markets

[aris]

Interesting on the pork pie sausage. I like a good pork pie

Do you sell the sausages cooked and eat them cold like you would a pork pie? If so, how do you cook them?

[welsh wizard]

Hi Aris

No I sell the sausages in their raw state and people eat them just like a normal sausage.

Yesterday I did a small wedding where I cooked a paella for 30 and did sausage and mash for 20. the sausages were of the pork pie variety and all we had were clean plates back so I guess they work.

However in so saying there would be no reason why you could not sell the sausages cooked. If I were to do this I would cook them in the oven, let them go cold and vac pack them (gently) for sale.

Cheers WW

[aris]

Mhh - yes I think done right, the pork pie sausage stuffed into sheep casings, refrigerated to set, then served at room temperature would make nice finger-food/snacks for a party.

[vinner]

Thought I would jump in, here. I almost always cook my sausages after bloooming overnight. I poach them in 185 degree (F) water until they reach an internal temp of 160, give them a good rinse and then vac pac them.

[welsh wizard]

On a different subject - as part of the Fringe Ludlow Food Festival http://www.foodfestival.co.uk/demos.html#fringe I am doing a demonstration on sausage making at home and would be grateful for anyones advice on what they would like to hear from a presentation such as this.

I have my own ideas, but as always would be very pleased for any input anyone would care to offer.

Cheers WW

[wheels]

WW

Congratulations!

If it was me, and it wouldn't be 'cos I'd run a mile, I'd keep it simple, show the process and finished goods. Prepare everything in advance - show the mincing & prep, but then have previously made sausgaemeat in the stuffer for continuity.

Give a member of the audience a chance to try stuffing - always good for a laugh.

Have samples, and cover the use of ready made mixes etc.

I think something along the lines of a light hearted talk rather than a masterclass is the order of the day.

Hope this helps and Good Luck

Phil

[saucisson]

I keep meaning to do this at my children's school on what does your parent do day but worry about letting them take anything home to subsequently eat...

Dave

[welsh wizard]

Thanks both for the input.

I do intend to keep it simple mainly because it is a lot easier for me.

I have intersperced my talk with little known sausage facts such as:


� The word sausage is derived from the Latin word salsus which means something salted.
� Sausages are mentioned in The Odyssey which was written by Homer more than 2,700 years ago:
"These goat sausages sizzling here in the fire -
we packed them with fat and blood to have for supper.
Now, whoever wins this bout and proves the stronger,
Let that man step up and take his pick of the lot!"
� Dick Turpin worked as a butcher.
� Queen Victoria was fond of sausages but insisted that the meat be hand chopped rather than minced.
� Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.
Numbers
� During the year to July 2007 we ate 175,000 tones of sausages worth �487 million.
� The value of the premium sausage sector grew by 25% in 2003.
� 90% of British households buy sausages, 50% at least every 4 weeks.
� Each household spends an average of �22.24 per year on sausages.
� Every day, 5 million Britons will eat sausages.


I am not going to take my Reeber but as it is a "home" making sausage demo I will take my little powered mincer / stuffer.

I will make the sausages using the local beer in with the rusk and make up a batch before going. I was then going to ask one or two children to help - one frying off the sausage and one helping me make them. I am not going to risk cooking the ones I make on the day just in case. I will be cooking the previously made ones that will have been chilled.

After many requests I now have a sponser for the demo so I am having two aprons made for the children with a "I love Sausages" logo.

Anyway it should be an interesting (if not nerve racking) hour!

Cheers & thanks again WW

[saucisson]

� Sausages are mentioned in The Odyssey which was written by Homer more than 2,700 years ago:

Mmmmm, sausages

(In best Homer Simpson Impersonation )

[welsh wizard]

Sorry trying to add pictures...................

[welsh wizard]

Right, please god let my pictures come out! Number one son said they would, I have bought him a pint to make sure they do, so please god let it happen or you will be able to hear the scream from here in Ludlow! No scream? well there is hope then..........

As you may have read i was asked to do a demo at the recent food festival and this is yours truly in semi action. I should say that i had set up a catering stand at the local brewery a few days previously, and in return for feeding their staff, plied me with copious amounts of brown, foul smelling, belly distending fluids - the wife says "no one poured it down my neck" oh yes they did - I did. Anyway I digress. I was standing up fronting the audience thinking if I get through this withoud adding to the sausage ingredients it will be a miracle. anyway I did get through it and went back to the brewery to find someone to pour another beer down my neck.

In the picture is me (el fat one), my daughter (blue top) and two young volunteers who helped. Ok so here goes............

<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=pressphoto.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/pressphoto.jpg" border="0" alt="Photobucket"></a>


Mixing well


<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=P9144034.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/P9144034.jpg" border="0" alt="Photobucket"></a>

Here they come....

<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=P9144040.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/P9144040.jpg" border="0" alt="Photobucket"></a>

In another thread I wrote that I had been asked to do a Pork Pie wedding cake for a local couple with of course impecable taste. Here is the finished product. Bottom pie had pimento olives cut in half, a few smaller pies and little jars of pickle and mustard and theboard was dressed in Olive twigs. Second up was a large game pie shaped pork pie which I topped with local apples and set with a cider jelly with a bit of my grape vine for decoration, third up is a cranberry topped pie set in a port jelly and dressed with a bay leaf laurel and then on top is one of my standard pork pies with a jelly stock and dressed with thyme sprigs complete with a little sitting pig. All made from GOS shoulder meat.

<a href="http://s423.photobucket.com/albums/pp317/welsh-wizard-photos/?action=view&current=DSCN0262.jpg" target="_blank"><img src="http://i423.photobucket.com/albums/pp317/welsh-wizard-photos/DSCN0262.jpg" border="0" alt="Photobucket"></a>



Cheers WW

PS I now need to try to get the pictures smaller.................

[saucisson]

Awesome job on the wedding cake, I love it

[wheels]

Just one word "superb"

and what good taste shown by the bride and groom!

Phil

[Spuddy]

Nice one WW
The first picture's gone a bit too small though.
How did your presentation go down at the festival?
What did the wedding guests think of the cake idea?

[Paul Kribs]

Well done indeed WW.. good to see you getting the smaller humans involved.. teach 'em young..

Regards, Paul Kribs