[Sca-cooks] sausage can be fun...

[Carol Eskesen Smith]

  NO!  NO!  NO!  There's one (expensive, but worth it), Tre Spade, made in Italy.  It's a horizontal press, with crank and nozzles, pretty good seal, and easy to clean.  The one I have is about 3 - 5 lb; get the 7-lb one, if you can find it.

  Regards,
  Brekke
  ----- Original Message ----- 
  From: Mairi Ceilidh 
  To: Cooks within the SCA 
  Sent: Monday, February 02, 2004 12:23 PM
  Subject: Re: [Sca-cooks] sausage can be fun...


  Jadwiga--

  Would you take a look at the item at the link post below and tell me is this
  is what you are talking about?  I make sausage a lot, sometimes as much as
  75 pounds at the time.  I agree with you, the Kitchenaid, which is a miracle
  worker for some things, is a killer for stuffing sausage.  If this is the
  gadget, and if it works as well as you say it does, I will own one before
  this week is out.

  http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=2592488153&category=25372

  Thank You!

  Mairi Ceilidh





  > Ok, so I had said that I was going to make the sausage for my feast on the
  > 21st, and was trying to find someone who had a kitchenaid with sausage
  > stuffing attachment. One of the pages in my local group volunteered that
  > her family had a sausage stuffer, would I like to use it. It wouldn't take
  > too long, she said. Of course, I said yes, with private reservations that
  > we could get 20 lbs of sausage stuffed between noon yesterday and the
  > start of the Superbowl, my experiences with Kitchenaid stuffers making me
  > suspicious.
  >
  > But the sausage stuffer they had was a "sausage press", with a heavy
  > wrought iron canister and crank-down press part, nozzle on the side. The
  > inside volume of the canister was about that of an industrial coffee can
  > and about 5 lbs of stuffing fitted in fine.
  >
  > Admittedly we cheated and did not twist the sausage into links, but even
  > with mixing 4 batches and intermittent stops for tasting, the entire
  > process took less than 2 hours, with the most time being expended on
  > threading the casings on the nozzles!
  >
  > If you see one of these sausage presses at an auction (A's dad said he
  > paid $20 for his) do get it. Wow! What a difference from the agony of
  > Kitchenaid! I have had people say to me that it wasn't safe to make your
  > own sausage for a feast because the meat would be out too long. This
  > operation should calm their fears. :)
  >
  > P.S. I think I overpeppered the last batch of sausage. This comes from not
  > having a scale accurate down to grams available at the time. However, we
  > all liked the sausage, it just wasn't as amazing as it was the first time
  > I had it.
  >
  > -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
  > "Look, that's why there's rules, understand? So that you think before you
  > break 'em." -- Terry Pratchett, _Thief of Time_
  >
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