Guest guest Posted October 5, 2001 Report Share Posted October 5, 2001 What do you mean by " traditional beer or wine " ? I know a no-sulfites, local-fruit, local-yeast winery in Michigan that makes some really excellent blackberry-rhubarb and blueberry-rhubarb wines. ( and Sons is the name, I think. It's just off I-94 near Kalamazoo). Beer brewers use particular yeasts to particular effects, culturing their own. This results in somewhat more complex situations (there was a Belgian brewery that forgot to consider the effect of local yeast on their beer and they used an open-vat brewing technique that is supposed to be relatively more immune. When they moved, the beer was awful and they lost about a years worth of business as they moved back). In some sense, any microbrewery is likely to produce something " traditional " , whatever that means. Soren > -----Original Message----- > From: MegDCL@... [mailto:MegDCL@...] > Sent: Friday, October 05, 2001 3:12 PM > > Subject: sausage > > > Does anyone have a recipe for or a source of traditionally > made sausage? > > I'm also interested in any info on making/buying traditional beer or > wine. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2001 Report Share Posted October 5, 2001 I have a book that has instructions and recipes for sausage and also for beer. I haven't tried these recipes yet. Stillroom Cookery, by Grace Firth It's out of print, but you can find it used on Amazon and probably from used book sellers. It was originally $9.95 and I've seen it going for up to $15.00 US now. Some of the recipes in the book have white flour, sugar etc., but they are old recipes with instructions about how to do some of the older things. I would think that substitutions would work. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2001 Report Share Posted October 6, 2001 A friend of mine is working on a recipe for fermented uncooked sausage. His first batch was close but not quite right. He's done a lot of research reading some very old cookbooks and meeting with individuals who remembered grandparents hanging meet in the cellar to cure. It takes about 60 days once it's hanging before it's time to consume it. If this batch works I'll ask him if he would educate us all on the almost lost art! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 > > Some one posted in one of the groups asking about GF Sausage. New York > Style Sausage made in Palo Alto say that all of their sausages are > gluten free. newyorkstylesausage.com They also are free of msg and > preservatives. > > Mark And they are delicious, too! The only brand I've found that has NO chemicals in it. I buy the breakfast sausage all the time. Safeway carries it. Lori Quote Link to comment Share on other sites More sharing options...
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