seasonings feedback

[welsh wizard]

Paul - Thanks for keeping me updated, who knows it could even save my marriage!

On a serious note - I add the mix at the max ie 40g to the Kg. I have tried it at 20g and 30g but the flavour is not there. But as I have said before, my taste buds are shot so I will experiment with less mix for the wife and see how that goes.

OOI - I got up this morning to find 5 brace of badly shot partridge on the hook outside my door, left there by the local game keeper so I am going to experiment with the meat and try and make a partridge sausage - delicate flavour though!

Cheers WW

[Paul Kribs]

Welsh Wizard

I generally use the sausage mixes at 50 grms per kilo of meat/fat. Even at the high end you still can taste the meat.

He left just the partridges and not the pear tree.. could've used the wood for smoking sausages.

Regards, Paul Kribs

[welsh wizard]

You raise an interesting point re how much mix you can add before you lose the flavour of the meat. Having made sausages with meat from Tesco, the butcher and GOS personally to be perfectly honest the taste to me is not too different. A couple of weeks ago I bought off a van type butcher 10lb of pork loin and marinated it in honey and soy sauce and then smoked it. The end result was really good and that was purchased for a �1 a Lb. I am personaly of the opinion that the better the quality of the meat / fish the less you should do with it. But then again what do I know!

Now looking for a pear tree on e-bay!

Cheers WW

[Deer Man]

Welsh Wizard,

are you sure the game keeper is not involved with the butcher! Imported sausage and free game?

Only joking WW, on a serious note I use the mixes at 50g and i also belive in using the best quality products you can find. If you start with good quality products you should get a good end product!

Got to go before the sun appears, off to the salt marsh for a spot of wildfowling

[TobyB]

OOI - I got up this morning to find 5 brace of badly shot partridge on the hook outside my door, left there by the local game keeper so I am going to experiment with the meat and try and make a partridge sausage - delicate flavour though!

Cheers WW

Partridge and lead sausage then? At least it isn't likely to be steel shot which wouldn't do your mincer blade any favours at all

[welsh wizard]

I agree Toby

Poor old Deer Man will be sharpening blades if he uses the goose!

Interesting thought re the butcher and game keeper Deer Man, I shall wait and see what turns up on the door step this weekend! Re your comment good meat in - good meat out, that is a good point but when I am serving up the finest Wye caught salmon and then someone asks for a strong sauce to be lathered over the top my heart really does sink............

Anyway got to get back to the wish list if she who must be obayed is having a dalliance with the meat producers - a dozen lobster would be nice I suppose?

[Deer Man]

The weather was not too good! Thick fog Only got 1 Teal which i was happy with as it was travelling at Mach 2!

I only skin and take the breast of a goose, the thought of plucking a goose makes my thumbs sore Bit of a waste I suppose.

WW, Lobsters are ambitious!

[welsh wizard]

Lobster sausage is I suppose a little to ambitious - but she is a good woman!

I concur re breasting out, I seem to do it increasingly these days especially if there is a glut of our feathered friends.

Partridge sausage was a bit of a chore and the flavour got a little lost along the way. However if I am lucky enough to get anymore they will go into the mixed game sausages I am going to be making this season.

I wonder how much I could charge for the partridge sausage, that is of course if I were allowed to sell them

Cheers WW

[Deer Man]

Some of the sausages on "Jimmy Farm" www.essexpigcompany.co.uk are �1 Each! Considering quality products time etc i feel this is reaonable?

If your wife lets you go hunting she is worth keeping