Nice find!!! I may have a little errand to run tomorrow!NorCal Kid wrote:Dont forget Craigslist. That's where I found my vintage turkey roaster.JerBear wrote:I definitely don't have one but will be scouring the local thrift shops this weekend!
http://sandiego.craigslist.org/csd/hsh/2419321124.html
SAUSAGE PHOTO GALLERY (Without Original Recipes)
Hey Norcal, that is a fine looking Andouille, well done. I made some myself a few weeks ago, I used Venison, not the traditional meat but it turned out just beautiful, I used my own smoked chillies, it was a hot brew even though I did cut back on the quantity, it was a very moist sausage and full of flavour, I smoked it with American Oak.
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My apologies! & thanks for the kind words!Maz wrote:Hi Norcal Kid you forgot to post the recipe for what looks to be a good sausage
Well done you are turning out an excellent sausage regarding texture etc.Something that you will not be able to buy out of a shop.
You can find the recipe here (plus many other great New Orleans-style recipes):
http://www.nolacuisine.com/2005/11/14/a ... ge-recipe/
*1 oz (28.35 g) of Cure #1 for each 25 lbs (11.33 kg) of meat or 0.2 oz (5.66 g) per 5 lbs (2.26 kg) of meat. I used natural pork casings, 32mm.
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
Thank you will give it a try next time I make sausge. Have heard so much about it and living where I do there is just no chance of ever getting my hands on some. We used to get a so called Russian sausage which had similar texture and was very popular, for some reason it has been replaced by an emulsified sausage which tastes like garbage.No idea how something that was so popular just fell to pieces, the first question I get asked when someone finds out that I make my own sausages is can you make Russians???
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Maz-Maz wrote:Thank you will give it a try next time I make sausge. Have heard so much about it and living where I do there is just no chance of ever getting my hands on some. We used to get a so called Russian sausage which had similar texture and was very popular, for some reason it has been replaced by an emulsified sausage which tastes like garbage.No idea how something that was so popular just fell to pieces, the first question I get asked when someone finds out that I make my own sausages is can you make Russians???
I've never tried any Russian sausages, but I did see these recipes:
http://www.wedlinydomowe.com/sausage-re ... hot-smoked
http://www.wedlinydomowe.com/sausage-re ... an-sausage
http://www.wedlinydomowe.com/sausage-re ... ow-sausage
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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Jan, You reminded me . You blokes are a week away from your winter solstice. On this side we turn into Druids, paint ourselves blue, build big fires and drink lots of mead.
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Last edited by ssorllih on Wed Jun 15, 2011 23:50, edited 1 time in total.
Ross- tightwad home cook
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ssorllih wrote:
Goodness Ross, you must be a Democrat!On this side we turn into Druids, paint ourselves blue, build big fires and drink lots of mead.
Last edited by Chuckwagon on Thu Jun 16, 2011 05:18, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Truth be told I don't know what I am. Part of my ancestry has been fighting illegal immigration since 1492 and part of it was the problem. But painting myself blue and chasing girls around a bonfire and a wooden stonehenge on a hot June night is one of my favorite summer parties. I just wish I could make it happen again.
Ross- tightwad home cook