I have been given a sausage maker & I'm looking for good & unusual recipes?!
Answers:
This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979!. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika!. The mix should be very coarsely-ground!. We use a 3/4" plate on our grinder!. As for the sherry, avoid cheap cooking brands!. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste!. Or try a good Port, which will, at least, be Portuguese!. Stuff into hog casings!. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable!.
? Ground pork: 1 lb!.
? Coarse salt: 1/2 teaspoon
? Dark sherry: 2 ounces
? Paprika 1-1/8 tablespoonWww@FoodAQ@Com
? Ground pork: 1 lb!.
? Coarse salt: 1/2 teaspoon
? Dark sherry: 2 ounces
? Paprika 1-1/8 tablespoonWww@FoodAQ@Com
Duck and pistachio is always a treat, obviously add garlic, salt pepper and I like nutmeg in there too!.
Veal sausages are beautiful, you can add juniper berry tea to the mix but make sure to add enough filler to absorb the excess liquid or they will burst!.
My absolute all time fave is pork and paprika, add alot of garlic, chilli flakes, pepper!.
Some other flavours:
Sweet Chicken & Corn (3rd Best Snag in Australia!.)
Butter Chicken & Yoghurt
Plain Chicken
Thai Chicken Basil & Coconut Cream
Sweet Chilli Chicken & Mango
Honey Chicken & macadamia
Apricot Chicken
Chicken Cheese & Baby spinach
Lamb Mint & Rosemary
Moroccan Lamb & Raisin (Best Sausage in NSW)
Spicy Lamb
Honey Lamb
Smokey Beef & Bacon
Beef Spinach & Pine nuts
Smokey Texan
Sun dried Tomato & Basil
French Deluxe (Beef)
Native Pepper (Beef)
Beef Capsicum & Tomato
Mexican (Beef)
Spanish Chorizos (Beef and Pork)
Spicy Italian (Beef & Pork)
Plain Beef (Thick & Thin)
Old English Pork
Pork Leek & Bacon!.!.!.
Irish Breakfast (Pork)
German Weisswurst (Pork & Veal)
Czech Combo (Pork)
Pork Apple & Cinnamon
Danish Frikadellar
Boerwors
VenisonWww@FoodAQ@Com
Veal sausages are beautiful, you can add juniper berry tea to the mix but make sure to add enough filler to absorb the excess liquid or they will burst!.
My absolute all time fave is pork and paprika, add alot of garlic, chilli flakes, pepper!.
Some other flavours:
Sweet Chicken & Corn (3rd Best Snag in Australia!.)
Butter Chicken & Yoghurt
Plain Chicken
Thai Chicken Basil & Coconut Cream
Sweet Chilli Chicken & Mango
Honey Chicken & macadamia
Apricot Chicken
Chicken Cheese & Baby spinach
Lamb Mint & Rosemary
Moroccan Lamb & Raisin (Best Sausage in NSW)
Spicy Lamb
Honey Lamb
Smokey Beef & Bacon
Beef Spinach & Pine nuts
Smokey Texan
Sun dried Tomato & Basil
French Deluxe (Beef)
Native Pepper (Beef)
Beef Capsicum & Tomato
Mexican (Beef)
Spanish Chorizos (Beef and Pork)
Spicy Italian (Beef & Pork)
Plain Beef (Thick & Thin)
Old English Pork
Pork Leek & Bacon!.!.!.
Irish Breakfast (Pork)
German Weisswurst (Pork & Veal)
Czech Combo (Pork)
Pork Apple & Cinnamon
Danish Frikadellar
Boerwors
VenisonWww@FoodAQ@Com
SAUSAGE MAKING RECIPE:
Breakfast Sausage Patties
1-lb ground pork
1-lb ground beef (can use all pork)
4-tsp ground sage
2-tsp salt
2-tsp freshly ground black pepper
1-tsp ground ginger
1-tsp nutmeg
1/8-tsp liquid smoke
These will come in handy when trying to make the patties 1/4" thick
Combine all
Form into 1/4"” thick patties
Best if left in fridge overnight to meld flavours, or freeze with method below
Fry in a large skillet over medium high heat for 3-4 minutes aside, or until done
Will make 10-12” patties that are 4” round, ?” thick
I like to freeze them laid out on a wax paper lined baking sheet overnight, and then bag them the next day so they freeze individually!.
Fill your belly!. ^_^Www@FoodAQ@Com
Breakfast Sausage Patties
1-lb ground pork
1-lb ground beef (can use all pork)
4-tsp ground sage
2-tsp salt
2-tsp freshly ground black pepper
1-tsp ground ginger
1-tsp nutmeg
1/8-tsp liquid smoke
These will come in handy when trying to make the patties 1/4" thick
Combine all
Form into 1/4"” thick patties
Best if left in fridge overnight to meld flavours, or freeze with method below
Fry in a large skillet over medium high heat for 3-4 minutes aside, or until done
Will make 10-12” patties that are 4” round, ?” thick
I like to freeze them laid out on a wax paper lined baking sheet overnight, and then bag them the next day so they freeze individually!.
Fill your belly!. ^_^Www@FoodAQ@Com
Well u should stuff the sausage with some halal meat its way better than pork!.!.!.!. or any other pig product!.!.!.
i would like for u to to try this experiment
get a piece of pork pour coke on it and maggots will soon appear ewwwwwwwwWww@FoodAQ@Com
i would like for u to to try this experiment
get a piece of pork pour coke on it and maggots will soon appear ewwwwwwwwWww@FoodAQ@Com