SC - more homemade sausages

[Elysant at aol.com]

In a message dated 09/02/1999 6:04:54 AM Eastern Daylight Time, 
agora at algonet.se writes:

> Subj:  SC - more homemade sausages
>  Date:    09/02/1999 6:04:54 AM Eastern Daylight Time
>  From:    agora at algonet.se (ana l. valdes)
>  Sender:  owner-sca-cooks at Ansteorra.ORG
>  Reply-to:    sca-cooks at Ansteorra.ORG
>  To:  sca-cooks at Ansteorra.ORG (sca-cooks at Ansteorra.ORG)
>  
>  Homemade salami
>  
>  Lean meat from a pig fed with vegetables and herbs
>  Fat from the same pig, proportion 5 procent for 100 grams
>  Salt, 25 grs for each kilo of the mixture
>  Garlic, mashed in the mortar, 10 grs for each kilo of the mixture
>  Black peppar corns, 30 grs for each kilo
>  
>  With a sharp knife cut the meat and the fat in smallest possible pieces
>  Add the spices and let rest for 20 hours
>  Put into thick tripe
>  
>  
>  Homemade chorizo
>  
>  Lean meat from pig fed with vegetables and seeds
>  Fat from the same pig, 20 procent for each 100 grms
>  Salt, 25 grms for each kilo of the mixture
>  Crushed sweet peppar, 3 grams for each kilo of mixture
>  Crushed or mashed garlic, 10 grs for each kilo of the mixture
>  
>  With a sharp knife cut all in pieces, (but not so small as you did when
>  you cut salami)
>  Dont use a machine
>  Knead the meat with all other ingredients in a bowl of clay or wood, not
>  of metal
>  When the mixture is ready, take a part and fry in a pan, to taste the
>  quality of spicing
>  Let it rest 18 or 20 hours
>  Put into thin tripes, bind them in a horseshoe form
>  
>  Regards
>  Ana
>  -- 
>  http://www.algonet.se/~agora  Hemsida och skyltfönster
>  http://www.algonet.se/~agora/ada Nättidning för kvinnor och män med
>  humor
>  http://www.dn.se/liv&stil  Leta vidare till Anas länkar, min egen
>  samling av godbitar för tjejer
>  
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>  Date: Thu, 02 Sep 1999 11:57:52 +0200
>  From: "ana l. valdes" <agora at algonet.se>
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>  Subject: SC - more homemade sausages
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