SAUSAGE PHOTO GALLERY (Without Original Recipes)

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littleGasthaus
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Post by littleGasthaus » Wed Apr 02, 2014 23:04

Bob K
Your the Coppa looks fantastic. How can you wait 120 days? :razz:
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Bob K
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Post by Bob K » Thu Apr 03, 2014 17:29

Thank you

I made 3 at the same time...cheated on the others.

It was harder to wait 60 days on the salamis.....but well worth it!!!
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redzed
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Post by redzed » Thu Apr 03, 2014 18:42

Bob, the soppressata and Finnochiona are top notch! Your "curing chamber" certainly does its job as they are dried so evenly.Image
Cabonaia
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Post by Cabonaia » Fri Apr 04, 2014 02:55

littleGasthaus - your stuff looks great. Welcome to the forum!

BobK - Nice work! They look perfect. I've got a coppa an some soprassata drying that have been in there for a couple months and I'm giving them 3 more weeks. Can't wait!

Cheers,
Jeff
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littleGasthaus
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Post by littleGasthaus » Fri Apr 04, 2014 08:49

Bob K- The waiting is the hardest part, I am looking for the easy way, best a shortcut. :mrgreen: but good things take time.
A man with a new idea is a fool - until the idea has gained acceptance.

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Post by littleGasthaus » Fri Apr 04, 2014 09:35

Cabonaia, Danke

I know you are all craftsmen, so some tool on the go.
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crustyo44
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Post by crustyo44 » Fri Apr 04, 2014 09:44

I'll have all of that eaten before my 10 am coffee break.
The best toolbox I've ever seen, truly unique!!!!!!!!!!
Cheers,
Jan.
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Post by Cabonaia » Fri Apr 04, 2014 17:57

Hahahaha! There is no problem a good sausage can't fix!

Reminds me of the old Dragnet TV series. One of the detectives was a real gourmet. His lunchbox was actually a tool box full of little tins and jars of delicacies.
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Post by Gulyás » Fri Apr 04, 2014 18:22

Well, so there is only one problem with sausages like that, no matter how much you eat, in a week or so you"ll get hungry again..... :mrgreen:
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Post by Pete » Sun Apr 06, 2014 00:04

Good tips in this thread Ray, I agree that some of the commercial pre mixes
are hard to beat. Had a lot better results with them than my own recipes.

Re cold tools and meat, your voice of experience speaking there Ray, I found that
a smoked sausage a couple of years back was quite outstanding in flavour and texture
and after thinking back realised the major thing different was placing the meat in a deep freeze for an hour plus pre filling the skins.

Never fit my No32 grinder in a freezer but the worm and cutter/plate will, might
give that a try.

Thanks for the tips and the snags look great, very pro.
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Post by ssorllih » Sun Apr 06, 2014 01:08

I sat down one day with pencil and paper and calculator and compared the cost of a commercial spice mix with the cost of assembling your own from a dozen bottles and the difference in cost is too small to quarrel about. I like the flexibility I get in mixing my own but I make rather small batches of several types so it is practical.
Ross- tightwad home cook
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sawhorseray
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Post by sawhorseray » Sun Apr 06, 2014 18:21

Pete wrote:Never fit my No32 grinder in a freezer but the worm and cutter/plate will, mightgive that a try.
Hi Pete, thanks! I unscrew the knob that attaches the grinder throat to the body and the whole assembly (housing, worm, plate, knife) pulls right out in one piece to go into the freezer. I have two upright freezers in my garage and try to always keep the bottom shelf in one of them vacant, that way I can also freeze the tank for my 20lb vertical stuffer. When stuffing I also like to put the sausages on a wax-papered cookie sheet and set them into the freezer shelf as they come off. If they stay in the freezer for 90 minutes or so they hold much better form when shrink-wrapping.

As for the spices, with the costs be comparable, I really like the flavor and repeatability I get from the 260-B. I most always make a 22lb batch and mix in the pre-mixed package which makes 25lbs, a bottle of cold cab or zin and a whole knob of chopped fresh garlic. I use the same pre-mix for chicken Italian sausage and add some dried tomatoes and black olive to the mix, a bottle of chardonnay, no garlic. Maybe I don't get as good a result mixing my own spices due to them not being fresh after sitting in the pantry for awhile, who knows. RAY
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Gray Goat
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Post by Gray Goat » Tue Apr 08, 2014 03:43

I know this is an old post Red, but would you care to share the recipe ?
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Post by Chuckwagon » Tue Apr 08, 2014 04:40

Hi Gray Goat ol' man! How are you doing big guy? Just a note to let you know that all the recipes submitted by members, are found in our M.R.I. (Member's Recipe Index) if they are original recipes. Here's a quick link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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redzed
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Post by redzed » Tue Apr 08, 2014 05:10

Gray Goat wrote:I know this is an old post Red, but would you care to share the recipe ?
Hey, I'd be happy to. but which recipe? :shock: :???:
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