All this talk of sausage making has renewed my idea of attempting Sausages
at home. (Hmmm.... why does that make me think of Pets at Home....? no
matter, I have a weird mind. I'll keep taking the tablets.)
I'd like to re-create Boudin (as eaten in New Orleans a few years ago),
and
Chiang Mai Sausages (as eaten in Chiang Mai for breakfast even longer ago
in
Thailand). I loved these slim, dark, dryish spicy sausages as they
reminded
me a bit of "cremated" chipolatas, with a twist.
Have sourced some recipes for both on the internet, but if anyone's
actually
got a recipe they've actually *tried*, feel free to post.
I don't have a sausage maker thingy or anything like it, and can't afford
one, so does anyone have any tips? I was thinking of seeing what I could
do
with a funnel and some sausage casing. I have a rough idea of what to do
as
I worked in a butcher/deli place in my late teens and helped to make
sausages there using a commercial sausage machine.
I can get sausage casing from my [over]friendly local butchers; no doubt I
will get some very lewd comments from the "lads" there when I go in to
buy!!!
(Suitable ripostes are also welcome)
S.
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