Sausages

[Gill]

I just had to share the results of tonights labors with you:



This is just one of three trays of sausages I made. I reckon that by making them myself I saved about 2/3 of the cost of their commercial equivalent. What's more, I know exactly what meat went into them.

Oh - and they taste fabulous!

Gill

[Marcel in Longueuil]

I'll take your word for it


Urgh!


-Marcel

[CanadianScroller]

And you were worried about aluminum contamination in MY shop???????

[ozarkhillbilly]

So what all went into them? And what will you serve along with them?

[Gill]

Carl, Marcel

I don't get it . These are beautiful and delicious. What's the problem?

Bill

I used a mix of minced pork shoulder (about 70%), rusk, seasonings and water. The traditional way to serve them is broiled or fried with mashed potato and onion gravy plus a few green vegetables. However, I like mine served as toad-in-the-hole, baked inside a Yorkshire pudding.

Gill

[sheltiecarver]

Gill,
To this country gal, they look delicous! I'll bet they'd be great cooked slowly on the outdoor grill.
Just wondering - do you know the American translation of "rusk"? Is it some kind of bread stuff?
Mouth still watering,
Sandy

[Trout]

is this what the England...

call's "Banger's/Bangors" sausages???

I had an Englander for a boss who brought in sausages on special accessions..and you had to have them with hot mustard...

Trout

[Gill]

During World War II, butchers couldn't get meat easily so they would bulk out their sausages with lots of rusk and water. However, the problem is that when you have too much water in the sausage it creates steam pressure which will burst the casings open with a pop when they are cooked - hence the nickname "bangers". Reputable butchers don't use so much water nowadays.

Whilst it's true that lots of Brits like hot mustard with their sausages, there are quite a few who don't. However, we have a singular relish called piccalilli which is mustard based and goes down a treat with sausages. Don't get me started on pickles and chutneys - they're almost an obsession of mine. I've got wardrobes full of chutney instead of clothes !

Sandy - Sausages taste fantastic when cooked on an outside grill. If you can add a bit of hickory or mesquite to the barbecue, you'll have a marriage made in heaven. You're right to recognise rusk as being a type of bread. It's like a bread cookie which is dried out and ground so that it absorbs the meat juices and none of the flavor is lost.

Gill

[lucky788scroller]

is that a picture for a carter designed scrollsaw puzzle?

[CanadianScroller]

A link for Gill

Gill you are such a good sport. I thought you would enjoy this Stanley Holloway Classic Yorkshire Pudden,
Be sure to click on the MP3 icon

[Grizz]

But are they Kosher?

[Gill]

Stanley Holloway's one of my favorites. Many thanks for t' link, Carl .

There are more here.

Grizz - kosher sausages? Apparently, they are available . However, mine are definitely for gentiles .

Gill

[MinotBob]

Boil them in Beer.

Outstanding!

[Gill]

Here you go, Bill - this is how many people would serve their sausages:



Bob - I agree with you about using beer to cook sausages. If I'm cooking them like that I sautee the sausages first to brown them lightly, then add the beer and cook at a very low temperature for at least an hour. Crock pots are ideal to cook them in.

Gill

[SharonW0111]

My neighbors dogs leave those in my yard all the time ...They stink up my tires when I run over one on accident and make me mad at the dogs that6 leave them -but I never dreamed of cooking one..and as far as your genitals goes -- I am a country girl nd I use to love Turkey Fries and Mountain Oysters- haven't had any since I left the ranch tho - can't be found in restrants or grociers here,,, Are they the same ? -- Seriously tho Gill they look yummy if you like sausages what casing do you use -- we use to use the natural case if you get my drift.
Sharon