Guest guest Posted December 17, 2001 Report Share Posted December 17, 2001 I have an Ethiopian cookbook. (that I strongly recommend. Just fascinating reading and recipes " Exotic Ethiopian Cooking " by Mesfin. It would be particular good for this group. Lots of interesting raw beef and lamb recipes and lots of fermented drinks, typically low-alcohol beers) It has a recipe for sausages that goes basically like this: take raw ground beef intestines cardamom ground chiles salt Mix everything up, stuff it in the intestines and dry in a dehydrator. This is food that I'm going to be travelling with, so I was thinking that, perhaps, a good day or two soaking in whey would be good for it, in addition to getting more flavor from garlic and onion or anything else that I add. So the question is, has anyone done something like this before? What should I expect? Keeping times? It sounds like (except for the spices) this is a pretty standard kind of german sausage, which, as I understand it, is pretty safe to keep for a little while. (Are special cultures used for lacto-fermented sausages?) How much salt should I be using? Thanks, Soren Quote Link to comment Share on other sites More sharing options...
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