Ah, ok, so it’s about 2 months since the last blog. My fault! I know I wanted to. I intended to, but stuff got in the way. The festive season for one. Speaking of which, happy new year!
So, we ended up having a quiet Christmas. No travelling this year, just time to catch up on overdue things and spend a little time getting fit and losing the “post-wedding/honeymoon, I ate too much good food” extra weight.
Despite the promise of summer, Melbourne has had a mixed bag of weather. Only some of which has been BBQ worthy. Not letting some rain and thunderstorms dent my enthusiasm, I’ve made another batch of sausages. Every batch seems to get a little better. Or more to the point, I seem to learn a little more.
I thought back to when we made a batch of Thai chicken sausages and thought I had better give that another crack. Here’s something I learnt this time…mincing chicken in a domestic style mincer…doesn’t work for sh*t. Not sure if you will detect any frustration there, but there was plenty! Tip for young players…buy minced chicken!
Ok, another thing I learned. I bought some collagen casings from my butcher about 9 months ago and kept them in the fridge. Who would have guessed, but they dried out a little much and became fragile. So I had to adapt. I figured out a way to still use them (winning)! Easy as it turns out, simply fill them to ½ to ¾ what you would normally do and after a few mins the mix will soften the casing enough that you can squeeze the mix down further and properly fill the casing. Eh, voile!
So here’s what I made this time:
- Pork, sage, apple and brandy;
- Trusty Italian (pork, sherry, fennel seeds and parsley);
- Pork, dried apricot, pistachio and saffron; and
- Thai style chicken (chicken, ginger, garlic, chilli, fresh turmeric, lemongrass, kafir lime and coriander).
The favourite? The Thai chicken. Pity I can’t do it anymore, but chicken, roast garlic and aged cheddar is pretty tasty too.
I really need to write down the quantities I use as I do the typical thing and play each by ear. I got the chicken and the Italian ones right, but more apple and brandy is needed and heaps more saffron.
All in all, that is about 6.5-7kgs of sausages. Freezer is full again!
Have you tried out your mincing/sausage machine yet? I would think with the abundance of interesting flavours you can get to, there would be some pretty fun options? I’m keen to try some duck based ones. The extra fat in the duck would help them hold up nicely I would think.
Don’t forget, get the leanest pork you can find and then add about 25% by weight of pork backfat. Even add some of that to the chicken sausages. Any less than that and the sausages dry out too much when you cook them. Oh, and I know I am preaching to the converted, but only ever BBQ them and on low heat. Slow is best.