seasonings feedback

[Josh]

I'm sure if you half covered the pan during the initial boil the alcohol would condense on it and you could collect it for reuse. May be a bit strong though neat.

[phillmypintpot]

I'm sure if you half covered the pan during the initial boil the alcohol would condense on it and you could collect it for reuse. May be a bit strong though neat.

Interesting how the topics wander - we've gone from seasonings to making a homemade 'still

[Hobbitfeet]

When I were a lad and didn'y know any better, we used to put trays of cider in the freezer just long enough to freeze the water content but not the alcohol. The mush was sieved to make a stronger brew...would this work in the sausage mix rather that heat reduction? Probably give too strong a flavour, or would the alcohol evaporate during cooking anyway?

[Jonty]

Paul,

I've reduced cider to go into pork, leek & cider sausages. I reduced it to about 20% of its' original volume. The flavour was excellent - Obviously, I used a decent cider rather than the good old white lightning (aahh student days...)

[Paul Kribs]

Jonty

I have decided to make 2 reductions, 1 with just cider and the other with cider and some applejuice, and see which tastes better. I may reduce it further than 20% vol as the apricots are semi dried. Same thing with the guiness and prunes.

Regards, Paul Kribs

[welsh wizard]

Just thought I would add another note to this topic - this weekend I tried the Chiang Mai Thai and found the flavour to be good. I, unlike Paul found the coconut but what happened to the lemon grass? Never the less a nice banger and one that I will make again.

[Paul Kribs]

Welsh Wizard

I have just tested a 'game' sausage seasoning for Franco, which he intends to introduce soon. I took a few pounds to a BBQ and feedback was very favourable indeed. I made the sausages using venison and stuffed them into sheeps casings (so there was more to go round) It is a herby/savoury mix. I believe it would also go well to make beef sausages. When Franco introduces it I will definitely try it with beef.
Also, I believe it would be a very good 'game' base to which you could add fruit.

regards, Paul Kribs

[welsh wizard]

Thanks Paul for keeping me in touch, that makes very interesting reading.

The game season has already started, but it starts in earnest in October for the commercial shoots and usualy November for the farmer type shoots. I really look forward to trying Francos mix with some mixed game meats. I also have developed a bit of a game mix which I tend to use with Pheasant / duck for which I have had some favourable comments but a lot of people are afraid of trying a game sausage because their mind immediatly goes to a strong taste a bit like an OxO cube! For interest this weekend in Ludlow there was the good food fair to which 1,000's flocked and part of the fair was a sasuage trail (as well as an ale trail - hic) where people are encouraged to purchase a ticket that sends them around Ludlow trying all the butchers sausages and then marking them out of 10. The winner is awarded the King of the Sausage and uses this in their marketing. I tried to get into the sausage comp with the game sausage but rules and regs on hygiene kept me out. However next year I am teaming up with a local butcher who will let me make my game sausage in the correct "enviroment" and then I will have a go. I have been told they each get through 150lb+ of sausage over 3 days! so a lot of prep needed! I have thought for a while now it would be good if some members of this site could come together for a sausage orientated weekend. I have a mate in Birmingham who has a small hotel I expect he would welcome a group of us in (take over the kitchen) during the off season. Maybe somthing for later.....Anyway sorry to ramble, and thanks once again.

[Hobbitfeet]

A banger week-end - what a good idea! Let me know if you manage to get off the ground WW and if there's anything I can do to give a hand. Now, how about a pre-banger week-end to sort it out?!

[welsh wizard]

Delighted Hobit Feet - on your call........About time you have some more venison off me.

If there is anyone else who would have an interest in meeting for a sausage fest I would willingly approach my chum and work out some costs, if of course he is in agreeance. I may even be able to get a well known local chef in to judge a bit of a comp - anyway I suppose this should go on a topic of its own.

Sorry for going away from the topic.....

Cheers WW.

[TobyB]

I must admit I did not try reduction - boiling off alcohol brings a little tear to my eye though! Please will you let me know what the results are like?

You could always stand with your head over the pan and inhale the fumes..... although maybe that's what brought the tear to your eye!

[Paul Kribs]

I never did get back with the results of my Pork, Guinnes and Prune.. and the Pork, Cider and Apricot sausages although I made them months ago.

I put a pint of the black stuff and reduced it to about 1/5th volume. The sausage was very pleasant but the sweetness of the semi-dried prunes made the stout hardly discernable.

I put a pint of cider and a small carton of apple juice and reduced them right down to about 1/6th volume. The reduction complimented the apricots very well and out of the 2 I would say this one was better, although both were enjoyable.

regards, Paul Kribs

[welsh wizard]

For interest I used a Guiness reduction (about 1/4) in a beef and stilton sausage and although you could taste the difference, I dont know if you could tell what the difference was, if you know what I mean.........

Re Inhalation of fumes TobyB I must admit I have not tried that - had a few snifters in my time though ...........

Cheers WW

[welsh wizard]

Horror of horrors - I came home last night from the seat of learning (my local) to find there, in the fridge, hidden behind the flora tub a small packet of my local butchers sausages. Of course my mind immediatly thought that she was ahving an affair with Tim the butcher who although being just this side of 80, was so I am told in his day a bit of a lad. The affair was bad enough but imported sausages - never. When I asked she who must be obeyed about the hidden booty, I was informed that they were breakfast sausages and the ones I made, although food of the gods, were food of the night time gods and not the breakfast god. So after all that dridbble, to the question: what mix in Francos range is closest to a breakfast sausage mix? or Franco now you have developed a game mix (please make it availiable soon the game season is underway now) what about a breakfast mix?

Cheers WW (still crying into my breakfast beer)

[Paul Kribs]

Welsh Wizard

I think the best mix that Franco does for a breakfast sausage is the 'traditional' mix, although this morning I had a couple of large Lincolnshires.

I am soon to be testing a 'classic pork sausage mix' for Franco. I have the mix, just need the meat. I will let you know how it goes in due course.

Regards, Paul Kribs