Comments on: Sausage Semi-Success Satisfies

By: conor

conor — Sat, 04 Aug 2007 08:26:18 +0000

I’ve been reading your reports closely!

Haven’t done it in a while but really want to get back to it.

Have a loooooong term aim to do parma too.

Parents keep bringing back Serrano from Spain and we’re all addicted to “special ham” as Sibéal calls it.

I’d love a pig – far preferable to cats! But it’ll be at least 18 years before we get one

By: Rebecca

Rebecca — Sat, 04 Aug 2007 08:15:59 +0000

We have just made our first rounds of sausages recently from our free range rare breed Gloucestershire Old Spots …. fanflippintastic. I found the casings odour somewhat disgusting too! We are also having a go at air dried ham, our own Irish Parma, and dry cured roasting hams and rashers. If your ever tempted, theres a piglet here with its name on for you … or at the very least, a plate of rashers if you are ever passing our door.
http://sallygardens.typepad.com/sallygardens/2007/07/dry-curing-pork.html

By: Podchef

Podchef — Tue, 14 Feb 2006 15:29:30 +0000

I don’t think the casings should unduly stink–I mean, they do smell. . . a bit. . . but it should only border on the unpleasant and not be foul. Think of what they are. However, several changes of water during the soak, and a couple of good flushings should work to keep the stench down.

The thing about the Choucroute Garni is that I bought all those sausages from my local butcher (well, 70 miles away)–they looked fantastic, and they were miles ahead of anything I could have bought at a supermarket, however once we tucked into them I wasn’t all that chuffed about them. I’ve had better. My determination at that time was that I had to have a go at making my own selection of sausies again very soon. One more sponsorship and perhaps I can buy a spiffy new meat mincing machine.

By: conor

conor — Tue, 14 Feb 2006 10:15:27 +0000

Thanks for all the tips. The sugar is brilliant idea. I think the problem with the lack of fat is that whilst the belly pork has plenty, we used diced pork shoulder which seems to have been trimmed. Next time we’ll get a solid piece and ask for some extra back-fat. I’ve also been wayyyy over-filling.

One question on the casings; They stink to high heaven even after several hours soaking in water to remove the salt. The smell doesn’t go away until I cook them up. Is that normal? They seem well preserved in the salt and I recently moved them to the fridge just in case.

I’m a little behind, I just finished Gastrocast 43 and I’m on 44 now. Loved the look of the choucroute garni.

By: Podchef

Podchef — Mon, 13 Feb 2006 22:53:48 +0000

You might try for 20% back fat–as in filler. But I’d stick with less than 10% bread crumbs. Dry them well in an oven, mix the cooled crumbs in, and then slosh a bit of water over the mix to wet it up before placing through the mixer a second time. A good pinch of sugar should be in there as well–it will help seal up splits in the casing through caramelization. And don’t be stuffing them things so full, no matter how sexy they look as you’re pumping them up. Leave a little room for growth.

All in all though, I’d eat those dudes you’ve been making. They look great.