Sausages
And the making of.
I now have the wherewithal to make sausages at home and have been doing so. It's good fun, filling the casings needs a technique reminiscent of encouraging a becondomed willy. Anyway..they, the sausages, taste fine but not very sausagey and the texture is wrong. I am sure someone on here used to make their own so any recipes? Advice? |
Re: Sausages
Originally Posted by bats
(Post 11202109)
And the making of.
I now have the wherewithal to make sausages at home and have been doing so. It's good fun, filling the casings needs a technique reminiscent of encouraging a becondomed willy. Anyway..they, the sausages, taste fine but not very sausagey and the texture is wrong. I am sure someone on here used to make their own so any recipes? Advice? |
Re: Sausages
What are you doing, ordinary pork bangers? Are you using breadcrumb for a binder?
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Re: Sausages
Pork, pork and beef. Using rice as a binder as I can't have gluten
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Re: Sausages
Originally Posted by Novocastrian
(Post 11202110)
Take off the condom before devouring.
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Re: Sausages
Is it coming out pasty like when you use flour? If you want I can ask at the Ukrainian Co-op tomorrow and see what they do. They're boasting a range of gluten free sausage and I have inside contacts.
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Re: Sausages
Originally Posted by caretaker
(Post 11202131)
Is it coming out pasty like when you use flour? If you want I can ask at the Ukrainian Co-op tomorrow and see what they do. They're boasting a range of gluten free sausage and I have inside contacts.
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Re: Sausages
So I have a sausage attachment for the Kitchenaid and after a few disasters I know have it sorted.
I would use some sort of gluten free bread as a binder rather than rice. its meant to absorb the fat and other stuff so I can't imagine rice being good. You need a fatty meat; quite a fatty meat. I always get the butcher to grind it for me and shoulder is best, belly good too. I go in, tell him what I want it for, we settle on the cut, he goes and grinds it for free. Its much better than the little grinder that comes with my sausage attachment Seasoning - it needs quite a lot of salt and pepper plus whatever else. Stint on this and it just won't work |
Re: Sausages
PS
I make Lincolnshire type sausages, but do add leek etc sometimes |
Re: Sausages
Originally Posted by gryphea
(Post 11202149)
So I have a sausage attachment for the Kitchenaid and after a few disasters I know have it sorted.
I would use some sort of gluten free bread as a binder rather than rice. its meant to absorb the fat and other stuff so I can't imagine rice being good. You need a fatty meat; quite a fatty meat. I always get the butcher to grind it for me and shoulder is best, belly good too. I go in, tell him what I want it for, we settle on the cut, he goes and grinds it for free. Its much better than the little grinder that comes with my sausage attachment Seasoning - it needs quite a lot of salt and pepper plus whatever else. Stint on this and it just won't work |
Re: Sausages
Originally Posted by bats
(Post 11202156)
Interesting. I will try with gf bread. I want to stick with lower fat meats though.
BTW saturated fat is no longer the devil it used to be considered http://www.bbc.com/news/health-26611861 |
Re: Sausages
Originally Posted by gryphea
(Post 11202172)
This means it won't ever work really well. They are meant to have fat in them. Do some googling.
BTW saturated fat is no longer the devil it used to be considered http://www.bbc.com/news/health-26611861 You definitely need fat in it for them to work otherwise the texture will be wrong and they will be dry. Are you putting sage in them? I like the look of this recipe: http://www.geniusglutenfree.com/glut...view?entryID=8 |
Re: Sausages
Originally Posted by gryphea
(Post 11202172)
This means it won't ever work really well. They are meant to have fat in them. Do some googling.
BTW saturated fat is no longer the devil it used to be considered http://www.bbc.com/news/health-26611861 |
Re: Sausages
Originally Posted by Siouxie
(Post 11202175)
+1
You definitely need fat in it for them to work otherwise the texture will be wrong and they will be dry. Are you putting sage in them? I like the look of this recipe: http://www.geniusglutenfree.com/glut...view?entryID=8 |
Re: Sausages
The title of this thread makes me home sick.
Why not twist the knife and rename it cheese and sausages. |
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