[Sca-cooks] Sausage stuffing

Terry Decker t.d.decker at worldnet.att.net
Mon Feb 4 13:32:43 PST 2008

You really need to talk to John Hudson, an English potter who made most of 
the reproduction kitchen crockery at Hampton Court.  At the Serve It Forth! 
CookCon in 2005, I watched him stuff about two pounds of sausage in five 
minutes using only a stoneware funnel and a pestle.  He then proceeded to 
cook the sausage and some other items in his reproduction crockery.  Since 
he makes his own tools and is obviously skilled at using them, he might be 
an excellent source for you.

You can find his website here: http://www.hudsonclaypotter.com/index.php .

> After some rather un-Christian comments and experimentation
> I found that leaving the casing laying on the counter and
> then forcing the meat down the tube worked much better.
> A lot of air was added to the casing but it could be pushed
> out by the meat. Period recipes instruct to "pour" the meat
> into the casing and this is more true than I expected. Although
> it didn't exactly "pour" into the casing it is much easier allowing
> gravity to work with you.
> Gunthar

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