Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: livo on April 20, 2020, 01:49 AM
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I recently acquired a Kitchenaid Artisan KSM150 Stand Mixer to replace my old nearly dead Breville Bakehouse Bread Machine (mainly only used for dough mixing and not much cooking in it). I've just obtained the mincer and sausage filler attachment and managed to find a butcher selling sausage casings. While some say the Kitchenaid is useless for stuffing sausage links (not completely unfounded by the way) I did have some success albeit with frustrations.
The days yield is approximately 7 kg of sausage links in 4 flavours. 2 Pork, Thuringer style Rostbratwurst and Sweet Italian plus 2 Chicken, Country Chicken and Roast Garlic, Feta, Spinach and Oregano.
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good luck with that Livo, its always fascinated me the way butchers make filling sausages so easy, my fav is a good old Cumberland sausage & mash.
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Yours look excellent, Livo, but I have to confess that I am an absolute heathen when it comes to sausages
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...meanwhile inside my brain, scanning your post Livo I managed to put various parts of different words together and jump to the conclusion that one of your sausage fillings was
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[Thuringer, Garlic, Feta -> Greta Thunberg] Lovely, Jon
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Kudos for that one Jon G
Phil, Richmond pork sausages raw??.....noooooooo.
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We had a little sampler for breakfast this morning. My wife, daughter and I cooked up a selection of the little end sausages and a couple of extras to make up a meal along with some fried tomato, mushroom and eggs. Truly delicious. I enjoyed all of them and it was hard to pick a favourite. I did like the Country Chicken and Italian. My daughter said eating the Italian made her feel like she was in Italy. Wifey liked the green meanies.
I have air dried them today and they are now chilling in preparation for a sausage fest tomorrow evening. Report and photos to Josephine tomorrow.
I might have to come up with a hybrid we can call the Greta.
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Phil, Richmond pork sausages raw??.....noooooooo.
They are wonderful. My mother did the same
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Well last night we had some Paella made by a Portugese friend of my daughters, it was a chicken one and delish, it gave me the bug to want to cook some up, i see a 22" pan for the weber on the horizon lol
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A well-made paella is indeed a wonderful dish, Micky. Some of the best I have ever eaten were prepared and served in a grade-2 listed medi (https://britishlistedbuildings.co.uk/101086371-the-corpus-christi-hall-maidstone)
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Oh, and I always eat one or two RIchmond pork sausages raw.
** Phil.
Probably a very rare occurrence in quality controlled pig farming these days but look up Trichinella Spiralis. I know when I was a kid and we used to chase feral pigs at a place called Yetman on the Macintyre River, between Goondawindi / Boggabilla and Texas, we had to carefully inspect the meat for "worms". Little sucker piglets were a much safer bet than the older mature animals.
Anyway, I doubt I'll tuck into a raw Richmond Pork sausage any time soon due to availability. The images of them would suggest there is minimal actual pork and a lot of meal, although the ingredient listing says 42% Pork, 10% Pork Fat. It must be all very well emulsified.
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Sausages (out of sequence as site wouldn't accept photo of cooked sausages) and Scotch Fillet steaks, home baked (still warm) white Pullman loaf (Pain de Mie) and the by-product of pork sausages, pork scratchings. Unfortunately only the second batch made it to the photograph.
Pork Scratchings were my best effort so far. They can be tricky. These ones were salted for an hour, boiled in brine for 2 hours, patted and air dried, dehydrated at 60'C for 8 hours, air dried some more then roasted at 240'C for about 10 minutes, drained on paper towel and salted with fine ground Himalayan pink rock salt.
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You disappoint me, Livo. You abbreviate "sausages" to the canonical Australian "sausos" but leave "fillets" and "Pullman" untouched. A real Aussie would have written "fillos" and "Pullo" !
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nice work there, Livo!
I have a Pro model KitchenAid. The grinder is a bit temperamental but a beast once you get it into its stride. I found the sausage stuffer attachment OK for small runs (a couple of pounds) but any more than that and it showed its cheapness. I bought a column sausage stuffer from Amazon that makes stuffing sausages an absolute dream. If you're regularly making batches of sausages of more than a couple of pounds / a kg or so, you may want to check out a column stuffer.
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I've long wanted the Kitchenaid mixer and the imminent death of my bakehouse allowed the justification. I bought an unused second hand (wedding gift) unit for half the new price. The sausage tubes were an unexpected freebie with the mincer attachment, again unused but bought separately. They are bit dodgy to be honest and I agree with you completely. A dedicated sausage filler is already on the list. The spiral worm feed is fine for mincing but less than ideal for filling and there is a lot to support this. You can do it but it's going to get old pretty fast.
I've just read that the collagen casings should only be used on parallel (not tapered) horns. This essentially means the Kitchenaid is restricted to using natural casings only and this could have contributed to my initial frustrations with this batch. They are pretty tasty though.
Sorry Phil. Could be a throwback to file naming protocols, filename.ext (8.3). I remember struggling with the freedom of extended filenames.
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Good work on your sausages Livo, well made, well cooked.
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Livo, I have used collagen casings on the KA stuffer with no problems except those caused by my own incompetence :cool: