Wednesday, 19 September 2012

Making part 2

On my behalf I have also been busy, making some more marmalade – 2 x orange, 2 x orange & ginger, 2 x orange & Grand Marnier. This was followed by another litre of yoghurt.

Finally, I made some pork 'sausages'. I say sausages as I would normally roll them into sausage shapes as I don't use skins. This time though, I decided to make them burger shaped, which took less time. Each 'burger' is the equivalent of 2 sausages and we shall either have one each for a meal with potatoes and vegetables, or I'll change their shape and use them in a different way.

I managed to make 12 in 3 different flavours from 3lb of pork, belly and shoulder combined. The meat was minced then half was re-minced and it all mixed together. The flavours I choose were wholegrain mustard, honey and crispy bacon as seen below; 


followed by rosemary, lemon thyme, basil and tomato, then sage and black pepper. 

There was some left over which was formed into sausage balls, grilled and added to a tomato and vegetable base. We had half with pasta twists and the rest we will have with spaghetti and cheese.

Price wise they were not cheap, 71p per 'burger' but they are almost 100% meat as I didn't have any bread crumbs. I reckon they would have been cheaper with them as the mixture would have made more. Despite that, we know exactly what is in them and they taste lovely.

Any idea what I'll be making in the next few weeks - yep - a few lovely things for a certain time of year!

9 comments:

  1. I've always been interested in making some sausages, but thought that it would need too much equipment with skins and things. This is a nice alternative and one that I might manage. I assume that you have a mincer?

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  2. I do, its part of a 1970's Kenwood Chef food mixer. However, when I made faggots, I used the blades on my food processor to finely chop the meat so that might be okay as well. I would normally eke the meat out with breadcrumbs and onions, or apricots, or sun dried tomatoes etc. I didn't have of those this time so used a couple of tablespoons of semolina per pound of meat instead.

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  3. I love the sound of the orange and ginger marmalade and your sausages and burgers sound delicious. We tend to make our own burgers t using minced beef or turkey mince. My mum used to make sausage meat patties with lots of fried onions on a homemade bread bun when we were kids for a yummy Saturday treat

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    1. We don't eat burgers of any kind not even home made. So these despite their shape are destined to be eaten as part of an evening cooked meal. I just chose this shape as I was feeling lazy. I might even break them up and do mini toad in the hole with one patty, save the other until the next day then do pigs in blankets. Real wartime usage!

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  4. Ooh I bet those are scrummy. I used to love sausages. Can't wait to see what you're going to be making - I assume for C********.

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    1. Yep, nothing too exciting, just the things we'll need but home made. We find shop bought C* things just too sweet. Going to try your soup this soon, got to get one or two things in!

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  5. Orange and Grand Marnier, now that sounds good. What type of oranges do you use at this time of the year? Also, I reckon if you put a slice of the frozen sachetorte in the post, it should reach me relatively unharmed!!!! xxx

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    1. I use canned seville oranges when it is the wrong time of year as I make marmalade for friends and family. In February, we aim to use proper seville oranges when available.

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  6. The orange jam sounds very good :)

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