Well , The time had come to make some keeping sausage for adding to pastas and spicing up some Mediteranean dishes , or just eating!
All the components were here except the casings so I went out to buy some and got some hog casing hanks! A few miles of sausageworth!
They need to be soaked to remove the salt and make them gloutinous and pliable so I run water through them and leave them in warm water.
Now the meat needs to be prepared and the spices and preserving salts added.
Clockwise from the top , Garlic--four cloves crushed ; chilli flakes one tablespoon ; black pepper--one teaspoon ; fennel --one teaspoon ; sweet paprika two heaped tablespoons ; wild oregano--heaped tablespoon-- . maldon salt centre --one teaspoon! One kilo of pork and fatty smoked bacon mixed to taste.
28 gm of curing salt to 1kilo of meat to kill off the nasty anaerobes --B Botulinus.
and friends!! RIP.
Mix it up and stuff the casings! See sausagemaking pictures lower down the blog.
See "useful links" for sausagemaking sundries
Six nine inchers ready to hang.
Hang em out to dry!
Well hung or wha??
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