Show me ya Sausage!!

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Originally Posted by Gibo

veni mussel.

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Originally Posted by big_foot

Hang on are we talking like mussel that grow in a shell in the ocean? that sounds like a very interesting brew:wtfsmilie:

Yea our butcher down here does 8+ kg

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Originally Posted by Gibo

Yip :D

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Originally Posted by Toby

:sick:

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Originally Posted by Gibo

You dont like them? Good to hear someone else has at least tried that combo. :thumbsup:

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Originally Posted by Toby

Never tried them haha, just sounds like a horrible combo

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Originally Posted by Gibo

I know. :)
And it is :D

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Fuck I'm bored tonight

Have you answered my question about your AI?

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Originally Posted by Gibo

Have you answered my question about your AI?

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Yeah, Howa 1500

Nothing like a good sausage:P

An Italian friend who is a salami fanatic says you MUST add red wine to the meat mix before putting it in casings...

Have a go with these spice mixes; I use my little electric coffee grinder for powdering the herbs and spices...

Parisian Spice
grind 1 tsp each of dried bay leaf, dried thyme, cloves, white peppercorns, and dried rosemary. Add 1 1/2 tsps ground cinnamon and a pinch of paprika. You can use this in marinades as well.

Quartre -espices (Four Spices) is a French blend of four spices...

Mix together 7 parts of ground pepper (white preferably), to 1 part each of ground nutmeg, ground cloves, ground cinnamon. Allspice can be used instead of the pepper but to me it is better in terrines or pate than sausages.

Add to the meat mix at a rate of 1 teaspoon to every kilo of meat or do a taste test by adding the spices to the meat and fry just a teaspoon of the mix to see how it goes.

Mate says his father swore by apple and white wine in his veni sausages .Been meaning to give it a try but havent got round to it yet

I had the opportunity to watch a sausage maker using ice instead of water for the mix and using a cutter bowl to prepare the mix...a far superior sausage than the traditional butchers mix and mash.

Before:

Attachment 26826

After:

Attachment 26827

3rd day in smoke

Cockel patties at Rushys suggestion, although he threw me by calling them fritters and i had to look it up.:D
and spotty (yes spotty) and flounder fillets.

Attachment 26867

Was bloody good.
cheers for the idea Rushy.

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Originally Posted by veitnamcam

Cockel patties at Rushys suggestion, although he threw me by calling them fritters and i had to look it up.:D
and spotty (yes spotty) and flounder fillets.

Attachment 26867

Was bloody good.
cheers for the idea Rushy.

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You are welcome VC but they are fritters mate. They look pretty good as well.

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Originally Posted by Spook

I had the opportunity to watch a sausage maker using ice instead of water for the mix and using a cutter bowl to prepare the mix...a far superior sausage than the traditional butchers mix and mash.

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That wasn't down at Franks was it ? A mate got me a few of theirs to try last year and I was quite impressed

what a dick!
was Spos to be in the dinner thread ! :D:rolleyes:

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Originally Posted by veitnamcam

what a dick!
was Spos to be in the dinner thread ! :D:rolleyes:

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Ha ha ha ha and I didn't even notice.

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Originally Posted by veitnamcam

what a dick!
was Spos to be in the dinner thread ! :D:rolleyes:

Sent from my GT-S5360T using Tapatalk 2

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What a sausage!;)

Flounder, spotty and clam sausage? Ah nah