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Sausages

This is a discussion on Sausages within the General Discussions forums, part of the Community Boards category; Originally Posted by phantomotap O_o I question that lack of real garlic clove, dried apple, cayenne, oregano, and black pepper. ...

  1. #16
    and the Hat of Guessing tabstop's Avatar
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    Quote Originally Posted by phantomotap View Post
    O_o

    I question that lack of real garlic clove, dried apple, cayenne, oregano, and black pepper.

    Nope. I am not joking about the apple, but then I don't really know where you are shooting.



    I'd probably only consider them without the casings.

    By the by, I've heard sausages without any casing as "fausage".

    Soma
    We were definitely in the German tradition, so salt, pepper, garlic salt (I think), mustard seed, something green that I'm forgetting exactly what it was (sage?). And of course, some sort of curing since the whole point is to make something you can eat later before freezers; we had modernized to Liquid Smoke, but my uncle still had an echte smokehouse that we used on rare occasions for actual smoked sausage. Never any apple, though. (Although now that I think about it, I don't think we cured the liver sausage; I think that was all cooked before it went into the casing.)

  2. #17
    Registered User Hodor's Avatar
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    Try as I might I cannot find any reference to putting apple into chorizo. Even without a reference I'd give it a go, but I just don't see how the flavour combination would work :/

  3. #18
    Registered User Hodor's Avatar
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    Quote Originally Posted by tabstop View Post
    We were definitely in the German tradition, so salt, pepper, garlic salt (I think), mustard seed, something green that I'm forgetting exactly what it was (sage?). And of course, some sort of curing since the whole point is to make something you can eat later before freezers; we had modernized to Liquid Smoke, but my uncle still had an echte smokehouse that we used on rare occasions for actual smoked sausage. Never any apple, though. (Although now that I think about it, I don't think we cured the liver sausage; I think that was all cooked before it went into the casing.)
    I've got some hickory woodchips and will try to make a German sausage next! The green may have been sage... the only other herb I can think of is "savory" but that seems to be uncommon outside of North America and Canada (in Australia I have trouble even buying it) so sage is probably a better guess. Perhaps marjoram as well, I don't know... will have to experiment.

    As for apple. I can see how it may go with some "non traditional" sausages and add an element of flavour that would most certainly not be unpleasant. I added it to my last batch of "Italian" sausages and, as I expected, it went well with the herb and spice selection. I'm not convinced that it's an essential ingredient though; it certainly doesn't seem traditional for any provincial sausage that I can find. As mentioned, I haven't tried it in chorizo but I just can't imagine it working with the expected flavours (it's not completely incongruous though, so I'll do a small batch and see).

    Phantom: Are you sure you've experienced "real" sausages before?

  4. #19
    Master Apprentice phantomotap's Avatar
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    Phantom: Are you sure you've experienced "real" sausages before?
    O_o

    Sausages
    Sausages
    Sausages

    Which part of these various references to my disliking "real" sausage was confusing?

    I specifically dislike "real" sausage, and though you reference sausage in the post where I responded of apple, I was thinking of traditional pork dishes I enjoy which I thought might work well as a sausage because I DON'T LIKE SAUSAGE. I don't like organic casing. I don't like sheep casing. I don't like hog casing. I don't like beef casing. I don't like smoked sausage. I don't like chorizo. Heck, I eat "breakfast sausage" on a biscuit when I'm in a hurry because the local fast food restaurants don't serve anything descent, but I'd much rather eat something other than a "breakfast sausage".

    I've had several dozen varieties of sausage; I've tried a wide array of "cured-cooked", often "cold-smoked" sausages because I wanted to find a sausage that would go well with the picnic style foods I so enjoy, but I've yet to find anything with a consistent textured, powerfully savory sausage that didn't make me gag--often from "over-smoke".

    Seriously, I don't like sausage. I thought my post about apple was clear, and I am certainly sorry if you wasted a batch of sausage. I had no intention of misleading you in any way.

    Soma
    “Often out of periods of losing come the greatest strivings toward a new winning streak.” -- Fred Rogers
    “Salem Was Wrong!” -- Pedant Necromancer

  5. #20
    Master Apprentice phantomotap's Avatar
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    *sigh*

    I waited too long to edit the above post.

    Anyways, I am sorry if that post reads as being too defensive, but still I didn't intend to imply that apple was a traditional ingredient in sausage as tabstop and Hodor clearly understood.

    Soma
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    “Often out of periods of losing come the greatest strivings toward a new winning streak.” -- Fred Rogers
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  6. #21
    Registered User Hodor's Avatar
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    Quote Originally Posted by phantomotap View Post
    Anyways, I am sorry if that post reads as being too defensive, but still I didn't intend to imply that apple was a traditional ingredient in sausage as tabstop and Hodor clearly understood.
    All is cool.

    My post is a bit confusing as well. I don't need all my sausages to be traditional, and even if putting apple in a batch doesn't work it won't be a "waste"... experimentation is never a waste. We shall know for sure in about 8 hours though because I've made a batch with apple in them (I didn't use dried apple because I didn't have any)!

    I don't know what to call these... soma-inspired fausages?

    500g beef mince (I told the butcher what I was using the mince for and he minced it extra fine and added more fat than his usual mince)
    1/2 granny smith apple, finely diced
    1 tsp freshly ground black pepper (I used telicherry peppercorns)
    4 cloves fresh garlic
    2 tsp fresh oregano
    1-1/2 tsp fresh basil (it was 2 large and 1 small fresh leaf from the garden)
    1/2 tsp fennel (I have fresh fennel growing, but used powdered fennel seeds)
    a bit of fresh parsley (I didn't measure it, it was about a handful when I got it from the garden -- before chopping)
    1 birds eye chilli with seeds (again, straight from the garden... this particular birds eye is a cultivar and not as hot as normal birds eye chillies)
    2 tbls red wine vinegar
    1 tsp salt

    I fried some of the mixture and it tastes pretty good I think.
    These won't have casings. I've wrapped them tightly in cling wrap to "rest" and they should keep their shape. They're for dinner

    Edit: I started with 1/2 tsp salt but after frying a bit of the mixture decided it needed more. I use rock salt that I smash up in the mortar and pestle until it's super fine

    Edit 2: Next time I may experiment with lemons -- I have a few thousand (ok, maybe 50) on my trees

    Edit 3: I forgot to add this: http://haarsnursery.com.au/olive-herb (I meant to)... next time
    Last edited by Hodor; 03-04-2014 at 04:31 PM.

  7. #22
    Registered User Hodor's Avatar
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    Quote Originally Posted by phantomotap View Post
    Soma
    I'm pleased to report that the apples went very well with my latest batch =)

  8. #23
    (?<!re)tired Mario F.'s Avatar
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    Quote Originally Posted by Hodor View Post
    I'm pleased to report that the apples went very well with my latest batch =)
    Haven't ever tasted appled sausages. Seems like it's a real thing among some aficionados. But I'll adopt the same stance I have for kangaroo meat: There's lots of different types of meat to choose from already; cow, pork, chicken, turkey, goat, et cetera. I'll pass on the chance to try something new, thanks.
    The programmer’s wife tells him: “Run to the store and pick up a loaf of bread. If they have eggs, get a dozen.”
    The programmer comes home with 12 loaves of bread.


    Originally Posted by brewbuck:
    Reimplementing a large system in another language to get a 25% performance boost is nonsense. It would be cheaper to just get a computer which is 25% faster.

  9. #24
    Registered User Hodor's Avatar
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    Quote Originally Posted by Mario F. View Post
    Haven't ever tasted appled sausages. Seems like it's a real thing among some aficionados. But I'll adopt the same stance I have for kangaroo meat: There's lots of different types of meat to choose from already; cow, pork, chicken, turkey, goat, et cetera. I'll pass on the chance to try something new, thanks.
    I've had kangaroo meat quite a lot times; it's a meat that's very difficult to work with in my opinion. It's so lean that the slightest mistake (overcook) renders is absolutely horrible. That said, it can be very nice. I haven't perfected the art of cooking it though: for me it's hit and miss and I don't go out of my way to purchase it. I don't go out of my way because even when cooked perfectly I don't really see/taste the appeal all that much. It's a gamey tasting meat. It's enjoyable but not more enjoyable than other "traditional" meats.

  10. #25
    (?<!re)tired Mario F.'s Avatar
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    I was nearly tempted when I was living in Adelaide. The real reason wasn't really what I suggested. I just didn't like the presentation. They used(?) to sell it in vacuum plastic bags on supermarkets and delis.
    The programmer’s wife tells him: “Run to the store and pick up a loaf of bread. If they have eggs, get a dozen.”
    The programmer comes home with 12 loaves of bread.


    Originally Posted by brewbuck:
    Reimplementing a large system in another language to get a 25% performance boost is nonsense. It would be cheaper to just get a computer which is 25% faster.

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