Thread View: austin.food
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Started by tspillman
Wed, 07 Jul 2010 11:43
Italian sausage...
Author: tspillman
Date: Wed, 07 Jul 2010 11:43
Date: Wed, 07 Jul 2010 11:43
38 lines
2529 bytes
2529 bytes
Please disregard the first post under this subject. I inadvertently sent it when I hit a hot key while writing and formatting. To start over: Another approach is to make your own. I made a small batch yesterday which will meet the needs of myself and my wife for the next week or so. I have a copy of 'Charcuterie' by Ruhlman and Polcyn. See: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1278502320&sr=1-1 It has all sorts of recipes for sausage including a couple of fair ones for Italian Sausage. Neither my wife nor I like Italian sausage that is heavy on the fennel so we reduced the quantity of fennel to meet our taste, which is something easy to do when making your own. It doesn't require a lot of equipment. The meat can be ground with an add-on for a KitchenAid mixer or a food processor. Sausage stuffing tubes are available for the KitchenAid and casings are available at you local HEB (you'll have to ask the butcher, since there not displayed). Since many Italian recipes have you take it from the casing, I didn't bother to stuff mine, Besides, I misplaced the stuffer tubes. I ordered two more yesterday for $9.92. I made a simple dish last night with the new sausage (a fusilli with pomodori passata and black olives) which was quite acceptable. My next one will be either a Bratwurst or Luganega. Best wishes and regards... Tom
Re: Italian sausage...
Author: tspillman
Date: Wed, 07 Jul 2010 14:43
Date: Wed, 07 Jul 2010 14:43
37 lines
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On 7/7/2010 8:29 AM, Sqwertz wrote: > On Wed, 07 Jul 2010 06:43:27 -0500, tspillman wrote: > >> I have a copy of 'Charcuterie' by Ruhlman and Polcyn. See: >> >> http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1278502320&sr=1-1 > > Have you tried anything else from the book yet? I haven't got > past the bacons yet. Lamb bacon, lamb confit, smoked pork belly > bacon, cured unsmoked "pork grilling strips" (HEB wordage), cured > unsmoked bacon, etc... > > -sw Not yet... I've only had the book for two or three days. And I may not get a chance to try too much from it. My wife has some health problems and is almost paranoid about dietary fat (in any form), sodium, and the thought of nitrites and nitrates. She's a retired Med Tech (ASCP) and watches her diet carefully. I've not had some of these from any source, but I'll never forget a Cassoulet with duck confit I had in a bistro in Paris a few years ago. Nor the Choucroute Garnis I had in a brasserie on the same trip. One thing I want to try also is Culatello, which we missed on our last trip to Italy. I'd like to go back since we missed Bologna entirely on our last trip (one of the few tours we've taken). We don't eat out much any more and we're doing less traveling than we used to, but I'm unaware of any place in Austin where we could get such things, so I'll have to make them myself if I want to try them... Tom
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