SC - Rabbits
Alderton, Philippa
phlip at morganco.net
Tue Feb 15 17:52:33 PST 2000
Wow! Kiriel, I must meet your sausage maker! The
sausage maker that is in one of my local supermarkets
normally charges $2.50 to $3.00 American per pound for
his regular sausages and $4.00 to $5.00 per pound for
special orders. And since a kilo is equivalent to
2.2046 pounds, your price of $1.50 for 2.2046 pounds
is even cheaper. It might even be worth flying from
Los Angeles to Australia just to buy my sausages. :-)
Huette
- --- Robyn.Hodgkin at affa.gov.au wrote:
> We solved the problem of decent sausages for a
> Principality event recently.
>
>
> I was determined that lunch on the Sunday was going
> to be really really
> easy. There were 250 people eating, and it was a
> war day, so I wanted food
> that was easy to cook, easy to hold and easy to eat.
> After much
> negotiation with my fellow food steward, we agreed
> sausages and bread seemed
> like the perfect solution.
>
> We had a few different options. We could attempt to
> hand make that many
> sausages (blow that for a game of soldiers) or we
> could get them
> commercially made. I approached a local sausage
> manufacturer. After some
> discussion they were quite keen to have a go at some
> exotic sausages.
>
> Drake and I talked about if for a while and decided
> that much as we would
> like to make the sausages completely from the period
> recipe, that using the
> commercial sausage mince as a base was the best
> idea. This was in part due
> to the preservatives that are in modern sausage
> mince, with that much raw
> meat around and it being a camping event, we decided
> that it was a healthier
> idea to use the commercial mince.
>
> We experimented one night, using a couple of knobs
> of sausage mince and my
> pan scales for herbs. We made little batches of
> mixture and fried them as
> patties. They were all very good, but eventually we
> decided on the ones we
> would use. Drake then made up packets of the
> appropriate amounts of herbs
> and gave them to the manufacturer
>
> In the end we had three different varieties of
> sausages which we served with
> some great sauces that Drake whipped up. A highly
> herbed sausage, a
> mace/nutmeggy tasting one and a bitter orange
> flavoured one. All three were
> scrumptious and very popular with all those at the
> event. The cost was
> tiny, with the sausages costing us, as I recall,
> just $3 a kilo (about
> $1.50US).
>
> Kiriel
>
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