henry d Posted August 19, 2006 Report Share Posted August 19, 2006 From the rabbits I shot earlier this week :- SAVOURY 1 lb mince (50/50 pork belly and rabbit) 1 Finely chopped onion & 1 clove garlic(sweated and cooled) 1oz fine oatmeal 1 Tbsp Tarragon salt and pepper to taste. CATALAN 1 lb mince (50/50 pork belly and rabbit) 1 finely chopped shallot 1oz fine oatmeal 6 halfed sundried tomatoes salt & pepper to taste Mix and stuff into a casing of your choice Redish ones are the catalan ones(yes one of the cases split ) Quote Link to comment Share on other sites More sharing options...
markbivvy Posted August 19, 2006 Report Share Posted August 19, 2006 henry , if you ever need a place to stay mate. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 19, 2006 Author Report Share Posted August 19, 2006 So................you like my sausage............. Quote Link to comment Share on other sites More sharing options...
markbivvy Posted August 19, 2006 Report Share Posted August 19, 2006 So................you like my sausage............. Quote Link to comment Share on other sites More sharing options...
Axe Posted August 21, 2006 Report Share Posted August 21, 2006 They look great. The Catalan recipe sounds good. Quote Link to comment Share on other sites More sharing options...
mel b3 Posted August 21, 2006 Report Share Posted August 21, 2006 mmmmm , i've just had rabbit sausage with buttery mash for my tea , similar ingredients to yours h d but i also added a few boiled and chilled onions and a few spring onions , have you eaten the catalan yet ? as i was thinking about making something similar , oh and a word of advice from a sausage wrangler with almost two weeks experience , don't hold the skin as tight and you won't burst your sausage Quote Link to comment Share on other sites More sharing options...
henry d Posted August 21, 2006 Author Report Share Posted August 21, 2006 , don't hold the skin as tight and you won't burst your sausage It was the hog casing getting dry as we progressed which filled them more than I wanted and then I foolishly tried to link them Still the first time we tried it we had as much air as meat in the sausage Quote Link to comment Share on other sites More sharing options...
mel b3 Posted August 22, 2006 Report Share Posted August 22, 2006 , don't hold the skin as tight and you won't burst your sausage It was the hog casing getting dry as we progressed which filled them more than I wanted and then I foolishly tried to link them Still the first time we tried it we had as much air as meat in the sausage :o B) when i'm making the sausage i keep a dish of water to dip my hands in and i've found a few drops on the hog casing helps as well . i've just made some venison sausage from a muntjack that i shot a few days ago , if it's half as nice as the venison caserole i've just eaten it'll be ok i seem to have got the knack of making them fairly quickly, maybe i'm just used to handling a large sausage. Quote Link to comment Share on other sites More sharing options...
markbivvy Posted August 22, 2006 Report Share Posted August 22, 2006 maybe i'm just used to handling a large sausage. knew a girl from Kent like that. Quote Link to comment Share on other sites More sharing options...
hawkeye Posted August 26, 2006 Report Share Posted August 26, 2006 henry , if you ever need a place to stay mate. I would be careful if i was you mate get Henryd down to stay and the better half might chuck you out.... Quote Link to comment Share on other sites More sharing options...
markbivvy Posted August 26, 2006 Report Share Posted August 26, 2006 henry , if you ever need a place to stay mate. I would be careful if i was you mate get Henryd down to stay and the better half might chuck you out.... if his sausage is that good, she is going mate. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted September 2, 2006 Report Share Posted September 2, 2006 Top marks HD they look fantastic. I am still looking for a sausage stuffer and grinder but have my eye on one as we speak I wanna try chilli sausages with a mixture of different ingredients. Pigeon and pork Rabbit and beef etc etc Your sausages are making my wish i already had the stuffer at least LG Quote Link to comment Share on other sites More sharing options...
Down South Posted September 2, 2006 Report Share Posted September 2, 2006 Are you sure you want H D to stay; have you read his signature line? Who knows who's in those sausages. Quote Link to comment Share on other sites More sharing options...
henry d Posted September 2, 2006 Author Report Share Posted September 2, 2006 Are you sure you want H D to stay; have you read his signature line? Who knows who's in those sausages. BTW - For those who didn`t know,the "d" at the end of Henry d is lower case because I took it from the last letter of my surname which is Todd. The avatar is Great Uncle Hannibal Quote Link to comment Share on other sites More sharing options...
Guest jonrms Posted September 8, 2006 Report Share Posted September 8, 2006 Are you sure you want H D to stay; have you read his signature line? Who knows who's in those sausages. BTW - For those who didn`t know,the "d" at the end of Henry d is lower case because I took it from the last letter of my surname which is Todd. The avatar is Great Uncle Hannibal Heee heee I knew that.. but then again I would.. I got cheques from you and know all!!! I am sooo wise... lol. OK but I wasnt going to say that!!!! The sausages look great... yummmmm I need a machine to make them now.. you started a trend you did Henryd lol! Quote Link to comment Share on other sites More sharing options...
henry d Posted September 9, 2006 Author Report Share Posted September 9, 2006 Woodpigeon and pork 2lb meat(75%pigeon&25%belly pork) 2.6oz fine oatmeal 4.4ozpigeon stock(from the carcases) 1 small onion slowly fried til soft and golden then cooled Nutmeg salt and pepper to taste 1tbsp fresh sage. Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted September 9, 2006 Report Share Posted September 9, 2006 Woodpigeon and pork 2lb meat(75%pigeon&25%belly pork) 2.6oz fine oatmeal 4.4ozpigeon stock(from the carcases) 1 small onion slowly fried til soft and golden then cooled Nutmeg salt and pepper to taste 1tbsp fresh sage. You must have big friggin pigeons where U are....... :-) Quote Link to comment Share on other sites More sharing options...
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