On Mon, 31 Oct 2005 20:46:18 GMT, "= . . = (EastneyEnder)"
<spammyhammy@[EMAIL PROTECTED]
> 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 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.
On several occasions we have attempted to make sausages using a hand
mincer to mince the meat but the taste is just weird ????????
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