Hey Gus, This really looks tasty. Nice job crafting the sausages & great photos too. What are you going to call this sausage? Have you got an original name for the index? Best Wishes, Chuckwagon Thank You, Chuckwagon, Geez, don't know......... pommepigg........pigpomme....... grannypig (the apple I...

Yes Ross, the variety is endless. Generally, I don't try sausage recipes which contain too many ingredients, my experience with these is that the meat becomes the background, rather than the soloist.
One of the best sausages I made contains chuck steak, salt and pepper. The beef is king there.

Gus

ssorllih wrote:Seems interesting but tell us about the other foods on the plate.

Ross,
The other foods on the plate;
Braised red cabbage, sauté dutch cream potatoes with onion, peas, and a "relish" of tomato, green capsicum and onion.
Regards, Gus

Pork and apple is a perfect match, eg roast pork and apple sauce. So if that flavour combination combination appeals, you might like this. A simple, interesting taste. I used 2Kg Pork Neck 80/20 28g salt 3.2g White pepper 120g Grated tart apple 100ml Apple cider Freeze the fat if adding. Cube the me...

uwanna61 wrote:Wow that looks absolutely amazing!
I`m amazed at the skills and talent from the folks here in the US and the folks across the big pond, Poland and beyond. Makes one proud to be a part of this group..

Wally

And, I reckon Wally, you could teach us a thing or two as well ..............

Regards, Gus

Hi Gus, Your Kassler looks far better than mine, and the difference will be the low temperature and length of time you slow smoked at. I will use your method next time. Thank you also for the info on the temperature drop with the Ice water bottle, and yes salt water will be preferred. One question ...

This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, my Grandmother or any other Family member claiming to be my family (*) has no say in this one after conquering all the hurdles myself to render a fine tasting Kassler Ham. (*) B...

Snagman, That Pie crust looks fantastic, better than I've ever made. I'm going to try this as well. The Apple Pie filling also looks very inviting, are there some raisins in there as well? Would you mind sharing your Pie filling please? :grin: Apple Pie and Choclate Cake are my alltime best cakes. ...

very nice work ! now would you please pass me a napkin so that I can wipe the drool off my chin. ;) Chicken fat is a distant second and lard comes in after that. Store bought shortening never makes it off the store shelf for me. . I even made a pie crust with a mix of lard and beef fat. It was very...

So, Ross, This is the pie using the recipe you posted. I think it is probably the best pie I have ever made, light, crumbly pastry, perfect in partnership with the apple filling. Quite a short pastry, tricky to work with, but it is, from now on the only short pastry worth making. Thanks for the exce...

ssorllih wrote:seems like gilding the lily to me. The duck neck sausage doesn't need any help from my point of view.

You sir, are a gentleman.....

Hi Ross and Snaggo, I'll be putting both recipes in our MRI index - just to let you know. I always wait a bit then add several items at a time. Thanks for both recipes! Best Wishes, Chuckwagon Note: To be placed into the Member's Recipe Index, a recipe must of course, be submitted by a member and i...

Put the flour into the freezer and the fat in the fridge. 3 to 4 cup of all purpose white flour and a teaspoon of salt (6Gm ) One cup of fat. Work very quickly and rub the fat into the flour with your fingers. Add abou 2/3 cup of very cold water and blend it in with a dinner fork or knife. When the...

ssorllih wrote:Goose fat uses up real fast when you make pie pastry with it. But it sure is good.

Ross,
I would like your pastry recipe using goose fat please ! Now !

Hey Ross, If you are able to buy goose, that's a big step ahead of Oz, not available here at all. I buy goose fat in tins imported from France, $13.00 for 350g. Lucky it can be reused many times and lasts for a long time ! I have friends who are aghast that the roast potatoes which they so loved wer...