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sausages
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Well now I have found a local source for marmite the next thing on the list was 'real sausages'. Since we are from Lincolnshire (the home of one of the best UK sausages) I have found this a real challenge.
So not being one to be beaten..... I bought a 'mincer' with a sausage tube yesterday for a bargain price of $34. Searched the web... for the recipe and have now managed to make my own 'Lincolnshire Sausages'. "Save on" were great - when I asked if they sold 'sausage skins' and explained how I missed 'Lincolnshire Sausages' they gave me 60ft of 'hog skin' for free.... and 3lb of pork fat for free (far more than I needed but the rest is in the freezer for the next load). For any-one that wants to try this here is the recipe I used: 1.5kg Pork (I used belly pork but guess it is personal choice) 170g of bread crumbs soaked in half a bottle of Guinness (should be water but hey!) A good portion of fat (a butcher in Lincolnshire once told me that fat is the secret to good sausages - again personal taste) The recipe suggests half fat half lean pork but I go lighter on the fat) 1/4 cup salt A guess of black pepper - good dollop in the palm of my hand 5g sage - we used 1g fresh and 4g dried (my sage plant couldn't provide all 5g yet but when it has grown I will use fresh only) I minced the pork and the fat Soaked the bread crumbs in Guinness :beer: and mixed in the salt pepper and herbs then mixed it all together. I then left it two hours and fried a bit off to taste - check herb and salt levels. I then left it in the fridge overnight for the flavours to blend and fried a small part off to taste again. It was fine so I then put it back through the mincer with the sausage tube on and made 25 good big sausages. My wife and I find it hard to keep a straight face as she holds the sausage and smooths it out in the skin as I grind the meat ;) . Dont forget after making the sausage you have to use up the remaining bottles of Guinness - it wont keep till next time :beer: :D See photo attached for final results. |
Re: sausages
Excellent!
Try adding baked beans and chopped tomatoes to the mix next time for that propper breakfast fry-up, or Black pudding (if you can get it) and enjoy with Heinz ketchup or English mustard. :p Then set yourself up a sideline business! :beer: |
Re: sausages
To date I havn't yet found any baked beans to match Heinz - not even the Heinz ones here. In fact I havnt found any I like - they ae too sweet or messed about.
Later this week I will be having a good old English grill with bacon, sausage, tomatoes and eggs. I have a recipie for black pudding but I think I saw some in the "Canadian Superstore". I would need a lot bigger sausage tube than I could fit on my small machine to make proper black pudding.
Originally Posted by Cadey
Excellent!
Try adding baked beans and chopped tomatoes to the mix next time for that propper breakfast fry-up, or Black pudding (if you can get it) and enjoy with Heinz ketchup or English mustard. :p Then set yourself up a sideline business! :beer: |
Re: sausages
Originally Posted by Airseir
Well now I have found a local source for marmite the next thing on the list was 'real sausages'. Since we are from Lincolnshire (the home of one of the best UK sausages) I have found this a real challenge.
So not being one to be beaten..... I bought a 'mincer' with a sausage tube yesterday for a bargain price of $34. Searched the web... for the recipe and have now managed to make my own 'Lincolnshire Sausages'. "Save on" were great - when I asked if they sold 'sausage skins' and explained how I missed 'Lincolnshire Sausages' they gave me 60ft of 'hog skin' for free.... and 3lb of pork fat for free (far more than I needed but the rest is in the freezer for the next load). For any-one that wants to try this here is the recipe I used: 1.5kg Pork (I used belly pork but guess it is personal choice) 170g of bread crumbs soaked in half a bottle of Guinness (should be water but hey!) A good portion of fat (a butcher in Lincolnshire once told me that fat is the secret to good sausages - again personal taste) The recipe suggests half fat half lean pork but I go lighter on the fat) 1/4 cup salt A guess of black pepper - good dollop in the palm of my hand 5g sage - we used 1g fresh and 4g dried (my sage plant couldn't provide all 5g yet but when it has grown I will use fresh only) I minced the pork and the fat Soaked the bread crumbs in Guinness :beer: and mixed in the salt pepper and herbs then mixed it all together. I then left it two hours and fried a bit off to taste - check herb and salt levels. I then left it in the fridge overnight for the flavours to blend and fried a small part off to taste again. It was fine so I then put it back through the mincer with the sausage tube on and made 25 good big sausages. My wife and I find it hard to keep a straight face as she holds the sausage and smooths it out in the skin as I grind the meat ;) . Dont forget after making the sausage you have to use up the remaining bottles of Guinness - it wont keep till next time :beer: :D See photo attached for final results. |
Re: sausages
Thanks. Feels great to have the driving bit behind me.
I always felt that they were the best but there are a lot that prefer the Cumberland Sausage. Now dont get me wrong here I think the Cunberland sausage is terrific but for me the Lincolnshire is the best.
Originally Posted by andy_sheila
I agree that Proper Lincolnshire sausages are the best in Britain, i also just noticed you have recently passed your driving test, Congratulations
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Re: sausages
Originally Posted by Airseir
Later this week I will be having a good old English grill with bacon, sausage, tomatoes and eggs. I have a recipie for black pudding but I think I saw some in the "Canadian Superstore". I would need a lot bigger sausage tube than I could fit on my small machine to make proper black pudding.
Hey save a few of those porkers eh ? > Will swap for Okanagan beer ;) Rich. |
Re: sausages
Does anybody know if you can get Black Pudding in Calgary?
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Re: sausages
Originally Posted by NewCalgarian
Does anybody know if you can get Black Pudding in Calgary?
MacEwans Meats 17, 9620 Elbow Dr. SW Calgary AB T2V 1M2 Tel: 403-228-9999 Fax: 403-228-9999 President: John Hopkins Product(s): Scotch Meat Pies, Bridies, Black Pudding, Haggis, Slice Sausage, Meat Products (Beef, Pork, Poultry), Ayrshire Bacon, English Bacon Brand(s): MacEwans I have no personal experience of the place. Hope that helps. |
Re: sausages
Originally Posted by Airseir
See photo attached for final results.
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Re: sausages
Excellent!
What is Hog Skin? And did you do the childish thing and ask for 4 of them? I would of done :o |
Re: sausages
Originally Posted by Bleech
What is Hog Skin?
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Re: sausages
You should set up a website where us brits can order your lovelly sausages online and you can send them to us, ha ha.
On the beans front I agree, we have to go to an english shop in the mall in calgary to get proper beans and they cost a fortune. Also I would like to mention Stuffing! Ooh er misses, that Stove top stuff couldn't be farther from being Paxo sage and onion could it? And gravy too, the gravy here is pants, have to buy bisto from the english store as well. |
Re: sausages
whilst shopping in Asda today, I purchased some skinless sausages...
I cooked 4 for Sarah my wife, My wife prefers 4 skinless sausages..... :p |
Re: sausages
Stuffing is easy - it is breadcrubs with sage and onion to taste.
chop up your onions and sage and mix in with the breadcrumbs then add water. But yes I agree the stuffing you buy here does not even seem to be the same thing at all. Gravy - well that seems ok but we use Marmite in our gravy so now we have found that we are ok.
Originally Posted by joeboy_UK
You should set up a website where us brits can order your lovelly sausages online and you can send them to us, ha ha.
On the beans front I agree, we have to go to an english shop in the mall in calgary to get proper beans and they cost a fortune. Also I would like to mention Stuffing! Ooh er misses, that Stove top stuff couldn't be farther from being Paxo sage and onion could it? And gravy too, the gravy here is pants, have to buy bisto from the english store as well. |
Re: sausages
Sounds like a fair trade - I will save save some.
Originally Posted by Rich_007
If you ever fancy the lazy mode of sausage consumption, Illichmans (sp?) make some mean tasting types of sausage.
Hey save a few of those porkers eh ? > Will swap for Okanagan beer ;) Rich. |
Re: sausages
Hog skin is another word for pig guts - or good natural sausage skins.
Originally Posted by Bleech
Excellent!
What is Hog Skin? And did you do the childish thing and ask for 4 of them? I would of done :o |
Re: sausages
Skinless Sausages - is this what we used to call sausage meat?
Originally Posted by Cadey
whilst shopping in Asda today, I purchased some skinless sausages...
I cooked 4 for Sarah my wife, My wife prefers 4 skinless sausages..... :p |
Re: sausages
Originally Posted by Airseir
Skinless Sausages - is this what we used to call sausage meat?
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Re: sausages
Originally Posted by joeboy_UK
You should set up a website where us brits can order your lovelly sausages online and you can send them to us, ha ha.
On the beans front I agree, we have to go to an english shop in the mall in calgary to get proper beans and they cost a fortune. Also I would like to mention Stuffing! Ooh er misses, that Stove top stuff couldn't be farther from being Paxo sage and onion could it? And gravy too, the gravy here is pants, have to buy bisto from the english store as well. We have found a fab gravy from Costco, just as easy as Bisto to make. Stove top i agree! yuck! although they do sell a Paxo brand at IGA Market Place. Not tried it though as yet. We have been getting visitors to bring plenty with them. Lynne :) |
Re: sausages
What is the gravy? It is called costco or is that the shop you get it from?
Is it nice and thick like bisto or do you have to add cornflour? Anyone tried that stuff called GRAVEE? looks grim but dunno |
Re: sausages
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AirSeir, I would lovvvvve some of those sausages, just as they are.
Purrr, purrr meowwww (see Racoons & pets thread). I think the stress has got to my owner :o Max the Siamese Cat xx |
Re: sausages
You will have to talk nicely to my dog maddie and the two cats Chloe and Thomas - currently they seem to be less interested in the canned stuff and like yourself after my nice bangers.
Originally Posted by Craftybanshee
AirSeir, I would lovvvvve some of those sausages, just as they are.
Purrr, purrr meowwww (see Racoons & pets thread). I think the stress has got to my owner :o Max the Siamese Cat xx |
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Ahhh I know what you are talking about now. That is the stuff we got from the butchers in Licoln UK.
Originally Posted by Airseir
Skinless Sausages - is this what we used to call sausage meat?
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after some were cooked :D :beer:
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Come on people, gravy?? Make your own!! It's easy & tastes better than that powder stuff :)
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Re: sausages
How do you make your own gravy?
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Re: sausages
Originally Posted by Airseir
after some were cooked :D :beer:
Was that photo taken before or after the "meal" had been eaten? |
Re: sausages
Originally Posted by Airseir
after some were cooked :D :beer:
Rich |
Re: sausages
Originally Posted by joeboy_UK
How do you make your own gravy?
But to do it with a roast, put some onions, garlic and herbs (ie. Rosemary) in with the roast, take the meat out of the pan after it's rested for about 10 mins, then drain off as mich fat as you can, stir in some flour and put the roasting tin on a hob. Add some red wine and cook it through till it thickens, then sieve out all the onions etc and that's basically it, yum. Err umm then store the gravy in a fridge/freezer till you make sausages and mash and re-use it :) |
Re: sausages
Originally Posted by joeboy_UK
What is the gravy? It is called costco or is that the shop you get it from?
Is it nice and thick like bisto or do you have to add cornflour? Anyone tried that stuff called GRAVEE? looks grim but dunno You buy it from Costco, its called Trio and its sold in packets, you can mix it to your own consistancy, just add water. If you can manage to get to a Costco go to the cafe and buy chips (Fries) and gravy.... (try before you buy!) ;) Lynne |
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Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha :)
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Re: sausages
Originally Posted by joeboy_UK
Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha :)
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Originally Posted by MikeUK
Gravy without fat, is like 1% milk....
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Gravy is Overrated?????
How is that possible - is that not like saying that Guiness is overrated or sex or chips, or thick guey sickly cream cakes or butter or black pudding, butter on bread... sorry had to stop typing as I have strated to drool on the keyboard. :D
Originally Posted by finallygotout
True....but note that there are a lot of lactose intolerant people out there :) Gravy is overrated anyway
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Re: sausages
When I make my own gravy I ask the wife for advise and she says leave it to me. My brother won't even allow me in the same room as the gravy being made as he swears blind that just my presence is enough to make it go lumpy.
Originally Posted by Bleech
Hmm good question, I was thinking about doing it with a roast, not with Sausages and mash :(
But to do it with a roast, put some onions, garlic and herbs (ie. Rosemary) in with the roast, take the meat out of the pan after it's rested for about 10 mins, then drain off as mich fat as you can, stir in some flour and put the roasting tin on a hob. Add some red wine and cook it through till it thickens, then sieve out all the onions etc and that's basically it, yum. Err umm then store the gravy in a fridge/freezer till you make sausages and mash and re-use it :) |
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Yes $3 egg steamer thing from the local thrift store.
Originally Posted by Rich_007
I see you got one of those plastic egg cooking thingies, or bought en egg cooker ? Nice. :D Them's perfect looking eggs.
Rich |
Re: sausages
Originally Posted by joeboy_UK
Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha :)
Airseir, as long as you add the flour first and then gradually add the wine it 'shouldnt' go lumpy, unless you've got a face that makes milk turn sour :) Yours, Deilia Bleech :) |
Re: sausages
Originally Posted by Airseir
Yes $3 egg steamer thing from the local thrift store.
Rich. |
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I think I am just used as a good excuse - how could I make gravy lumpy by just being in the kitchen.
Regarding the layer of fat for the Canadian winter - I think that is an excellent idea and will go out at lunch and buy suitable products to start the process. Guess this is what bears do and they have been in Canada long enough to know. :D
Originally Posted by Bleech
You drain most of the fat off and use the juices. Mash up the garlic and onions (& apples if you're doing pork) and squeeze most of the juice out of them. But if you really want to go for full heart attack, add double cream afterwards! You need a winter layer of fat if you're in Canada anyway :)
Airseir, as long as you add the flour first and then gradually add the wine it 'shouldnt' go lumpy, unless you've got a face that makes milk turn sour :) Yours, Deilia Bleech :) |
Re: sausages
Originally Posted by joeboy_UK
How do you make your own gravy?
enjoy |
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