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01-13-2012, 11:51 AM
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#1
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Making sausage tonight
There is a good sale on pork so I am going to get about 20 lbs and make up a few recipes tonight. Hot Italian and some Sonoran style Chorizo recipe I found on line which has Guajillo and Ancho chilies with some cinnamon and cloves also. Sounds interesting. Then, if I have some pork left I may try something a little more adventurous. Something with nuts or cheese. Hopefully, I can be organized enough to get some photos and reviews for everybody. Could be tricky, though. Just stocked the fridge with some Alexander Kieth's.....Have a good weekend everybody!
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01-13-2012, 11:54 AM
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#2
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,598
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Sounds like a fun day. Don't forget the pictures!
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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01-13-2012, 11:59 AM
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#3
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Head Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 2,451
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Good luck!
Today for lunch I had sausage with peppers and onions ground into the meat and stuffed into the casing. The store I go to also makes one they call holiday sausage with a little grated cheese and red wine mixed into it. You can really use just about anything including the neighbors cat!
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01-13-2012, 12:44 PM
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#4
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Master Chef
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 6,025
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No breakfast sausage?
The Keith's should help this project. ;)
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-13-2012, 12:52 PM
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#5
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 7,101
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Without pictures it didn't happen, and we will need to send someone to confiscate those didn't happen sausages.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-13-2012, 08:41 PM
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#6
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Well, it didn't happen. The store I usually go to had no casings. I ended up getting some but it was too late to get started. I had a very busy day but I have all of the ingredients necessary so tomorrow it is.
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01-13-2012, 09:01 PM
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#7
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,688
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I have casings if you are coming down this way....I bought them in MN and haven't used them. I think I have enough for 45 lb.
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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01-14-2012, 06:10 PM
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#8
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,965
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Drumming fingers on the desk anxiously waiting for a report with photo's. Does one really need casings to make sausage? I've often thought of making some but I'd just freeze it in chubs or patties.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-14-2012, 08:42 PM
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#9
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Sorry I have no camera. I made 15 lbs this morning and when I went for the camera I remembered I left it in my friends truck after we went to Niagara Falls earlier this week for a buisness convention. And, what's even worse is that I never took any pictures there either...
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01-15-2012, 10:56 AM
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#10
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,117
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There must be some sort of *ahem* "business" story about what happened to you, Rock, and your friend in Niagara Falls for you to claim "no pictures were taken," and therefore, "it didn't happen."
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