"= . . = (EastneyEnder)" wrote:
> 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 have been collecting recipes for over forty five years, and yes I do use
them.
I make a passable sausages that people around these parts they are the
best. My
books are at work so will have to go and a look see. Boudin, I have made
about
four different kinds over the years.
>
>
> I don't have a sausage maker thingy or anything like it, and can't
afford
> one, so does anyone have any tips?
Keep it simple, a small hand crank like J.P. in London. talked about is
fine for
home use. Even what O has been talking about is good but could be too
automatic
for a beginner to handle. I know her last one took a little time to get
used
too. :o))
> 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 will be in and out when the time permits, my address is good if you have
specific questions that you need answered.
|
