"= . . = (EastneyEnder)" <spammyhammy@[EMAIL PROTECTED]
>
wrote in message
news:BF8C3376.2CFB%spammyhammy@[EMAIL PROTECTED]
> 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)
I don't use a recipe as such. I use ****k and a lot of ****k fat. Herbs
or spices as fancied on the day or stuff like apple or onions or
whatever you like:))
JP might give you some recipes though:)
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