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Post by imec on Oct 17, 2009 1:29:35 GMT
I have just made my own breakfast sausage meat - and while it won't be fully developed until tomorrow morning (at which time it will be shaped into small patties and fried) the raw mixture tastes amazing. More tomorrow...
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Post by bixaorellana on Oct 17, 2009 1:48:26 GMT
Um ...... the raw mixture that you cooked a bit of before tasting, I hope. So sometime tomorrow we'll find a sublime recipe for Sausage Imec on The Galley, yes?  Pork? Beef? Combination? Surprise ingredients? Your own recipe? |
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Post by lagatta on Oct 17, 2009 2:21:21 GMT
Well, perhaps he ventured out to kill an utterly fresh bison, but it would need a bit more fat to make proper sausages. Perhaps ducks?
Vy a duck? Vy not a duck?
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Post by imec on Oct 17, 2009 3:38:03 GMT
Um ...... the raw mixture that you cooked a bit of before tasting, I hope. So sometime tomorrow we'll find a sublime recipe for Sausage Imec on The Galley, yes? Pork? Beef? Combination? Surprise ingredients? Your own recipe? Raw, baby raw! Actually I did both (cooked a small portion to taste as well as tasted raw) as I was assessing both the taste and texture. The only thing I won't eat raw is poultry. If the recipe is successful, I'll provide the link. The meat was pure pork shoulder - ground by me. In terms of the evaluation, I'll be serving it to about 15 people for breakfast so the result will be reasonably unbiased (if everyone leaves the sausage on the plate, even "for the gods", I'll know it's shit) Patience, b., patience... |
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Post by Deleted on Oct 17, 2009 5:59:54 GMT
Just don't let any syrup touch it.
I just hope that you told everybody to dress up for breakfast for the big photoshoot that you will be posting here!
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Post by lagatta on Oct 17, 2009 14:39:18 GMT
The standard way of tasting sausage mix is to poach a bit in water. I know they say pork is safe now, but I can't bring myself to eat it raw.
As for poultry, I have often seen duck served as tartare. Not chicken, turkey etc.
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Post by imec on Oct 17, 2009 16:49:05 GMT
Sorry, no pics - even though I did put the camera in the kitchen last night. Some "confusion" as to who was to wake me up - hence I slept in and lost a valuable 1/2 hour of prep time. Then the guest of honour was delayed by the media so I had to put everything on hold without drying stuff out. Then when he did arrive we had to get everyone sat and fed in time to allow him to make his next engagement. Needless to say, by this point I was harried and not even thinking about pics - and I intended to get a group pic as well as the spread  . Anyway, not a scrap of sausage was left on anyone's plate and lots of glowing comments were made. The rest of the meal included fried ham, eggs scrambled with cheese, spinach and mushrooms, home fried potatoes, 3 varieties of muffins (Strawberry Bran, Oatmeal and Apple, Carrot and Pineapple) fruit plate, and French and Pumpernickel bread. Here's the sausage recipe - I used a food processor instead of the grinder and I did not add the fatback. |
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Post by bixaorellana on Oct 17, 2009 18:06:11 GMT
"delayed by the media"?? That's intriguing!
I'll bet your sausage tasted much less salty and harsh than so many of the commercial varieties. Thanks so much for the recipe, especially with your comments about the food processor & 86ing the fatback.
I have a friend for whom I make pickled pigs feet every year. She's always bemoaning the lack of good breakfast sausage locally. I know what she'll be getting this year, and it'll be a lot less hassle than the pigs feet.
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Post by lagatta on Oct 17, 2009 18:08:43 GMT
You could actually substitute REAL maple syrup or sugar for the brown sugar - kerouac, real maple products can be surprisingly subtle and complex - I don't like savoury sweet either but that is less sugar than you might find in many a supposedly savoury Asian recipe. Oh well, next time you make it you'll be less harried. Did you serve the sausage as patties or have casings at the ready to stuff? Pork shoulder should be fat enough that you shouldn't need fatback as well. By the way, on your "Food Network" page, I notice a recipe called "Parisian Tuna Sandwiches". In Paris, these are called "sandwichs tunisiens". Really shouldn't go on the same thread as pork sausage, as the vendors are either Muslims or Jews. Those are such yummy Parisian street food, and easier to digest than the famed "merguez-frites" sandwich. www.foodnetwork.com/recipes/food-network-kitchens/parisian-tuna-sandwiches-recipe/index.htmlNote there is a link to a tuna pan bagnat, a similar sandwich from the south of France. Variations on this are made throughout the Mediterranean. |
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Post by Deleted on Oct 17, 2009 18:18:06 GMT
Perhaps the pigs are not fed properly in Canada...? They have skinny shoulders...?
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Post by cristina on Oct 17, 2009 20:11:11 GMT
If I am ever in Winnipeg, I hope to wrangle an invite to the imec home for breakfast. It sounds like it was a wonderful feast!
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Post by Deleted on Oct 17, 2009 22:17:04 GMT
So glad this was a success I. Very satisfying to see all your efforts down the hatch. I haven't cooked a breakfast feast for that many people in ages, it can be pretty tricky. Did you have some kind of foodwarming/chafing dish apparatus set up.? I'm sure the young imecs helped out greatly. Sixteen plus is a lot of people!
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Post by imec on Oct 17, 2009 23:35:37 GMT
lagatta - I did substitute real maple syrup for the brown sugar (great minds think alike!) and I made patties. bixa - bang on re: the saltiness - this was SO much better than commercial sausage kerouac - pork is bred very lean here - too lean for many (including me) cristina - it would be my pleasure (btw, our guest of honour spent a few years in Phoenix producing Olympic athletes) casimira - it ended up being 12 - I did have an alcohol fueled warming dish for the meat. The potatoes stayed crisp and fresh in the oven until just before serving and the eggs were cooked at the last minute so they would be creamy and not dry/lumpy. I enjoy the challenge of cooking for large groups - I've done elaborate meals for groups of 35 before, a wedding buffet for 90 and hot and cold hors d'oeuvres (cocktail reception) for 200 on one occasion. Gets the adrenaline going... |
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Post by hwinpp on Oct 19, 2009 5:19:40 GMT
I was at first a bit puzzled by the name but I know now. Sounds like my kind of breakfast!
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Post by Don Cuevas on Jul 31, 2010 6:38:38 GMT
By request.
Inauthentic Fennel Sausage and Naked, Quivering Meatballs
The Fennel Sausage is based on a recipe of Joyce Goldstein’s great cookbook, “The Mediterranean Kitchen” ( I have a picky and pedantic friend who insists that fennel sausage is not Italian. My answer is, “SO? I like it!”)
Ingredients (varied to taste)
2 pounds or 1 kilo ground pork, 1/3rd the weight in fat.
1/4 cup dry red wine
2 tbsps brandy
2 tbsps minced garlic
1 tbsp ground fennel seeds (I grind mine in a coffee grinder dedicated to spices.)
1 to 2 teaspoons dried red pepper flakes
1 tsp or more hot, but not smokey paprika. Cayenne may be substituted)
1 1/2 teaspoons dried or 1 tbsp fresh thyme (we are delighting in having fresh herbs available from Doña Cuevas’ herb garden.)
1 1/2 tsps dried oregano
1 1/2 tsps salt. (I used 2 heaping tsps coarse sea salt to 1 kilo of pork.)
2 tsps freshly ground pepper. (I used white pepper, becuase it was easier to get to.)
2 tabsps fresh parsley, chopped (optional)
2 feet hog casing (Optional)
Olive oil for cooking sausages
Cuevian Tip: The pork available to me here in Pátzcuaro tends to be lower in fat, so every time I go to the carnicería, I have to request extra fat from our butcher. Even so, it’s still a bit too lean and dry after cooking. So what I do is add some fairly neutral fruit juice, just enough to add moisture and enhance browning quality. Apple juice is ideal, but I have used a splash or two of Boing! Guayaba or Mango. Just don’t get carried away splashing.
Method
Combine all ingredients except the hog casings and the olive oil. (It really says that!)
Mix well with your hands. Take a small patty and slowly fry it, then taste for seasoning. (Clean hands well before eating, Gawd! Do I have to tell you everything?)
This part is the most fun.
If you are going to stuff the sausage into casings, you are now on your own. I simply pack about 8 ounces into sandwich size Zip-Loc bags, expel excess air, seal, mark and freeze.
Naked, Quivering Meatballs recipe follows. Somewhere else.
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Post by lagatta on Jul 31, 2010 17:47:38 GMT
I have eaten sausages containing fennel in Italy. Probably depends on the region.
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Post by bixaorellana on Jul 31, 2010 23:01:58 GMT
Sounds wonderful, DonCuevas. Why do you say it's not authentic? It seems like a personally tweaked version of classic "Italian sausage" (as the raw pork/anise sausage is known in the US) to me.
I'm not going to claim that fennel is unauthentic, but will ask why you use fennel when anise seeds are so easily available in Mexico, plus don't need to be ground.
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Post by lagatta on Aug 1, 2010 21:00:31 GMT
I meant anise. Aren't they the same thing? Confess ignorance. I mean the stuff in taralli and such. There might be a linguistic confusion here, amongst English, Spanish, Italian and French...
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Post by Don Cuevas on Aug 2, 2010 12:35:28 GMT
(My friend, D.L G. told me that "real" Italian Sausage doesn't contain fennel.)
"I'm not going to claim that fennel is unauthentic, but will ask why you use fennel when anise seeds are so easily available in Mexico, plus don't need to be ground."
Because they don't taste exactly the same. plus I can get fennel seeds when visiting the U.S. (it's fun to shop in specialty stores), also it distributes better when ground and I do have a spice grinder.
Authenticity really has lttle or nothing to do with my choices.
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Post by bixaorellana on Aug 2, 2010 16:06:04 GMT
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Post by lagatta on Jun 8, 2011 17:05:05 GMT
It is very hot and humid today, so I'm not making this dish, but just thought it looked lovely. By Irish food writer Donal Shekan. Oven-roasted Sausage and Sweet Potato dinnerdujour.org/2010/04/14/oven-roasted-sausage-and-sweet-potato/kristin subs chicken stock, but I'd use the red wine myself Mmm good butcher sausage, sweet potato, red onion and roast garlic. Such a beautiful photo too. |
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Post by Deleted on Jun 8, 2011 17:07:02 GMT
Looks good, but I'll have mine without the sweet potato.
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Post by bixaorellana on Jun 9, 2011 1:40:30 GMT
But normal people would love it!
As soon as it starts raining and cools off here, I'll definitely be trying that.
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Post by joanne28 on Jun 9, 2011 16:23:29 GMT
I'm going to try that also. So simple too!
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Post by Deleted on Jun 9, 2011 17:10:23 GMT
Because I really like all the anise/fennel/licorice flavors, I often buy anise in bulk. It's cheap and easily available here. I've learned not to just blithely use the stuff as-is, though, once having gotten a batch that was as much grit as it was anise. I use lots of fennel seeds, but I also put black star anise in certain stews as well (and it is advertised as a major ingredient of my beloved pho). Not that this has anything to do with sausages. |
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