[Sca-cooks] Sausage stuffing
johnna at sitka.engin.umich.edu
Mon Feb 4 13:51:07 PST 2008
Ivan Day has the method down too.
Terry Decker wrote:
> 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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