[Sca-cooks] Re: Sausage Making
Sandra Jakl
kieralady2 at yahoo.com
Mon Apr 17 12:26:45 PDT 2006
I'm late to the party as usual but, I will chip in my
cautionary two cents as I've been a sausage making
fiend for the last year.
I'm behind several digests, so I apologize if I'm
repeating information.
IMO, Don't bother with the Kitchen Aid sausage stuffer
attachent, if you were thinking about that route. I
can stuff as fast, and much more ergonically correct,
just using my trusty ceramic funnel.
My first few sausages I had issues with the salt, so
bewarrrre the amount of salt one puts into these
things. I really recommend mixing in your seasoning,
frying a small bit up in the pan to taste, then
adjusting the seasoning.
hmmm...
Well, back to work,
Clara von Ulm
~~~
Has anyone here made sausages and if
so, did you find the task to be difficult? I am
looking into buying a
meat grinder/sausage combo for next to nothing. I
remember someone
saying that the casings can be difficult to find, but
I have found an
on-line source that ships them in brine and vaccumed
sealed.
I have found numerous recipes for the spices and
techniques, but any
suggestions on accompiments would be good to.
-Muiriath
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