[Sca-cooks] Re: rice pudding & marrow

[Olwen the Odd]

My daughter Morningstar, the vegetarian, loves to make sausage.  She is
weird though.  I'm surprised she's not on this list.  She would fit right
in.
Olwen

>You also need to grease the funnel, preferably with a hard fat like
>vegetable shortening or lard. If you don't, it can be darn near impossible
>to get the casing onto the funnel, and it has a nasty habit of sticking
>and tearing.
>
>And of course, the greasing of the horn and the act of sliding the casing
>onto the horn provide much amusement for the spectators. We finally
>learned our lesson and banned the peanut gallery from the kitchen.
>
>Margaret
>
>
>On Thu, 13 Dec 2001, Philip & Susan Troy wrote:
>
>[snip]>
> >
> > You can go several ways, ranging from a funnel, or some variant, to an
> > industrial sausage stuffer, which is like an enormous hypodermic
> > syringe. Period cooks would probably have used a hollow, truncated cow's
> > horn, and there's a cool, inexpensive sausage funnel I sometimes see in
> > Middle Eastern markets. It's like a funnel with a half-cylinder
> > extension to the open edge, kind of like a large scoop with a hollow,
> > tubular handle. You rinse the casings inside and out by running water
> > through them, thread the casings onto the tube (at the risk of being
> > crass, this is a function fairly familiar to most 21st-century men, at
> > one point or another in their lives), fill the hopper and push some of
> > it into the tube until it just begins to come out the small end. Then
> > you tie off the end (this helps prevent air from being trapped in the
> > casing), and push the filling into the casing, which will begin to fill
> > and slide off the funnel end as it expands and lengthens. Filling it too
> > full is a Bad Thing. In some cases this could be a three-or-four-hand
> > job. At the very least it's a good idea to work close to the surface of
> > a table so the filled lengths of casing don't hang down and run the risk
> > of tearing.
>
>
>
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