Thank you Ross for that excellent article. A really good read. I think there are alot of great points in there that I can use. The process was so detailed and well-described. Excellent.
Ursula

And thank you CW,
My parents are doing fine, although my poor mum, who has had a bad stroke, was crying yesterday when she dropped her nearly completed jigsaw puzzle.
Makes your heart melt.
Ursula

Hi CW, I followed the Marianski recipe to the letter with my Italian sausages, adding some aniseed to the mixture as well. They were sensational, and definitely will be repeated many times. Half the batch was sweet;the other half hot. Very tasty! With regards the frankfurters, I can only cold smoke....

Hi all, Just wondering. Today I fried up the most wonderful Italian sausage I have ever tasted. It was plump, juicy and delicious. Why is this sausage (fresh ) so juicy, while those I cold smoke and poach to the required IT so dry? I stick to the required fat content. Must be something else I should...

Good reading about other people's experiences. Gave me an idea. All of my emulsified sausages have a grainy texture. They are, quite frankly (pun) horrible! I only cold smoke, so temperature can't be an issue. I used a food processor to emulsify, but may have not taken the process far enough (temper...

Those chanterelles are called Pfifferling in Germany. My dad used to rave over them when he was talking about the Black Forest he grew up in. When I finally got to taste them on layovers I finally understood what the fuss was all about. They are just divine. What a pity we can't grow them here. I ha...

Yep,
Most certainly.
Walk before I run.
I forgot to add : I also made a Leberkaese for my dad's birthday. He's partial to it; I'm not a big fan.
And yes, I'll be posting photos as soon as I've got the mechanics sorted out.
You'll be calling me Photozilla.
Regrads Ursula

Ross, My best wishes that the storm passes you by.
We get a lot of cyclones here in the north of Oz, and the apprehension at their approach is really intense. Hope it all slow down and leaves you in peace. Lots of luck
Best wishes Ursula

Hi everyone, After my first (and Last) disastrous sausage making endeavour, I have had a couple of weeks' rest before deciding the horse needed another ride. So today I : made a batch of Italian sausages, made a batch of hot Italian sausages, brined and smoke two pieces of salmon, made and smoked a ...

Orf, how did you go with your frankfurters? I had another go today, and finally got them well emulsified with my new 1400 watt food processor. I only smoked them for an hour, and they don't smell that lovely smokey flavour, but the jury is out. The taste test will tell. Did you get a fine texture, a...

Orf, Is that your veggie patch under the hoopy thing?
Ursula

Orf ,
that is the most adorable smokehouse I've ever seen! Well done!
I haven't worked out the picture posting thing yet, as my technical skills are at the same level as my sausage-making skills.
But I will get there!
Regards Ursula

Thanks Chuckwagon, I think you hit the nail on the head. Pork here varies so much and the pork I purchased from the market wasn't nearly as fatty as would satisfy the normal ratio. So tomorrow I am going to the city to buy another lot, and have found a butcher who will supply me with a couple of kil...

Huckleberry,That probably comes from the German dreckig, which means dirty.
Ursula

You made me laugh Ross.
That meal sounds truly gross!