tag:blogger.com,1999:blog-4906220867589613765.post809561780679449665..comments2024-02-24T23:54:36.021+00:00Comments on Around Britain with a Paunch: X Rated Sausage MakingBrownershttp://www.blogger.com/profile/09494760235889452922noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4906220867589613765.post-77239283697777384102009-12-10T13:52:23.130+00:002009-12-10T13:52:23.130+00:00I tried wild boar and apple sausages recently. Muc...I tried wild boar and apple sausages recently. Much richer then pork and very, very delicious.will phippsnoreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-7034205431658034432009-12-10T11:07:08.094+00:002009-12-10T11:07:08.094+00:00@Emily - Chilli, pork and chocolate. Nice. It'...@Emily - Chilli, pork and chocolate. Nice. It's now on the list. Great to meet you at the wine event.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-72840607188752291952009-12-09T19:58:28.323+00:002009-12-09T19:58:28.323+00:00My Green & Blacks cookbook (aka bible) says to...My Green & Blacks cookbook (aka bible) says to try chilli pork and chocolate (a la Willy's Wonky Choc Factory) with coriander, sage, parsley, thyme, nutmeg, paprika, cumin - the works...!Emilyhttp://www.emilymonsell.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-22726033744376260352009-12-09T14:31:00.591+00:002009-12-09T14:31:00.591+00:00Heh heh. I would love to have a go at sausage maki...Heh heh. I would love to have a go at sausage making. It appeals to me for all sorts of dubious reasons.<br /><br />If you can make wild boar and apple sausages as good as those sold by Chadwicks, I'll buy from you instead ;)aforkfulofspaghettihttps://www.blogger.com/profile/01303046899595697854noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-59606133168859648402009-12-08T09:13:48.686+00:002009-12-08T09:13:48.686+00:00Sausage making rocks. We did a sausage-off with fr...Sausage making rocks. We did a sausage-off with friends in the spring. A version of Graphic Foodie's fennel and chilli was ace as was a plain old sage number. The weirdest was a pork, prune and Armagnac. It was pretty rich but might work well as a festive banger.Garethhttp://www.bibendum-wine.co.uk/blognoreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-25223555474308394562009-12-08T09:12:33.385+00:002009-12-08T09:12:33.385+00:00@VicHoon - It is pretty graphic. But that image wi...@VicHoon - It is pretty graphic. But that image will stay with you forever.<br /><br />@Foodie Farmer - It's all about the fat! Thanks for the flavour suggestions. I'll add them to my list.<br /><br />@Krista - One day I'll go for the whole pig. One day. Next up is a lot of flavour experimenations over Christmas.<br /><br />@Manggy - There's something very satisfying about making sausages. If and when we have a sausage party we'll tell you all about it.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-56022667471633814072009-12-08T00:31:22.352+00:002009-12-08T00:31:22.352+00:00Fantastic! I probably will never own a sausage mac...Fantastic! I probably will never own a sausage machine and will always rely on the butcher to grind the meat for me, but now I'm thinking of all the fun sausage parties I'd be missing...Manggyhttps://www.blogger.com/profile/05977929776424593762noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-48815688722057998862009-12-07T20:26:57.415+00:002009-12-07T20:26:57.415+00:00You know what, add a video with some 70's muza...You know what, add a video with some 70's muzac in the background and you'd be a bonafide food porn star! Great post, I would have been in fits of laughter trying to make my own.Food Urchinhttps://www.blogger.com/profile/02453819598450656718noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-83228867597412234192009-12-07T18:17:16.933+00:002009-12-07T18:17:16.933+00:00I love this post! Love that you're always expe...I love this post! Love that you're always experimenting. What are you going to do to top this? Getting a whole pig delivered and learning how to butcher it?Kristahttp://www.londonelicious.comnoreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-11224536557800450402009-12-07T15:16:25.181+00:002009-12-07T15:16:25.181+00:00Well done, they look fantastic! and yes you have t...Well done, they look fantastic! and yes you have to have a bit of fat in there or it just doesn't work. Venison cranberry & apple are good or Pork, Apricot & Thyme.cwildmanhttps://www.blogger.com/profile/15600477091622850338noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-83201835421276063052009-12-07T15:07:30.429+00:002009-12-07T15:07:30.429+00:00Mind bleach required after seeing pics 4 & 5 !...Mind bleach required after seeing pics 4 & 5 !VicHoonhttps://www.blogger.com/profile/03801592731429920762noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-51966067503160206592009-12-07T15:03:50.967+00:002009-12-07T15:03:50.967+00:00@Graphic Foodie - "pork, fennel seed and chil...@Graphic Foodie - "pork, fennel seed and chili" sausages sound fantastic. Classic stuff. Will add them to my list.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-41110397426951748482009-12-07T15:00:46.711+00:002009-12-07T15:00:46.711+00:00Spent many an hour making sausages as a kid. Seems...Spent many an hour making sausages as a kid. Seems a bit wrong now thinking about it! Must dig out the old machine at my parents house. Not unusual but pork, fennel seed and chili are my all time favorite for home made.Graphic Foodiehttps://www.blogger.com/profile/06996991111308891331noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-16594882830659256252009-12-07T14:46:16.163+00:002009-12-07T14:46:16.163+00:00@Ed Walsh - Thanks Ed. I've always been partia...@Ed Walsh - Thanks Ed. I've always been partial to quoting Otto.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-41438473115064173902009-12-07T14:34:10.316+00:002009-12-07T14:34:10.316+00:00Without a question, the best opening lines of a pa...Without a question, the best opening lines of a paunch post.Ed Walshhttps://www.blogger.com/profile/14289252230620840241noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-34938082039781112552009-12-07T14:18:51.868+00:002009-12-07T14:18:51.868+00:00@Lizzie - the belly was super fatty so that worked...@Lizzie - the belly was super fatty so that worked well. And the breadcrumbs did a good job of absorbing the "juices". Having said that there is plenty of scope for playing around with meat and fat ratios. It's the ideal challenge for our sausage (making) party.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-4906220867589613765.post-31900638921849396332009-12-07T14:15:46.988+00:002009-12-07T14:15:46.988+00:00Brilliant! (and kind of gross) I am looking forwar...Brilliant! (and kind of gross) I am looking forward to our Sossidge (making) Party. <br /><br />Did you find the meat to fat ratio right? I've read that the perfect sossidge should have no more than 80% meat.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.com