Ok, so yesterday was sausage making day.
Ten kilos of pork mince and fat (has to be 25% fat) had been mixed with the herb & spice mix. I don't know if I'm allowed to 'share' the secret ingredients, but just because we're all friends I will.
To ten kilos they add:
230 gm salt
90gm paprika
80gm peppercorns (I'm guessing this is coarsely ground)
70gm aniseed
70gm chilli
Actually, this is all probably ground, you know what men are like, no instructions on the piece of paper, just whats in it. As long as they know what they're doing! You know, secret mens business and all that!
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| Beef & Garlic and Lebanese |
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| Chicken |
The sausages were made and divided. We actually tried some last night. The chicken ones were divine - yep, I'll go through that boning and skinning again - the others were tasty but dry. I think next time I will pay more attention to the ratio of meat to fat.
The Italian ones got hung with the batch from last week. You can see in the pic how much they cure in just one week.
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| One week old |
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| The fresh ones being hung |
In about two to three weeks we'll take them down, wash them in wine (that could be a dangerous exercise), rub them with olive oil and cryovac in lots of three.
And then .... pig out on them .... excuse the pun!
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