Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 At 08:44 AM 1/4/05 -0800, you wrote: > >Lambs guts to be exact! And they're full of pork liver and rice sausage >now! Yes, my local way-cool sorta health food store (they sell Bach >Flower Remedies and DORITOS, but it's one of the reasons I love >them--they're not too holy) has a way-cool meat counter where the >way-cool and very cute butchers make sausage with not enough fat in it >but otherwise tasty and will sell some casings. And they don't use >artificial casings, they use lamb intestines. The butcher was so >surprised that my husband asked for some that he spent 15 minutes >gabbling about sausages with him. This is New Seasons in Portland, >Oregon, btw, and they're not cheap--$8.99/lb--but you need like 1/8th >of a pound to make a great deal of sausage. The ones we got were >breakfast sausage-sized--1/2 " as opposed to the nice fat ones--but I >don't mind it. Congratulations! Helpful and cute to boot, huh? Lucky. :-D MFJ Once, poets were magicians. Poets were strong, stronger than warriors or kings - stronger than old hapless gods. And they will be strong once again. ~Greg Bear Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 Lynn- >The ones we got were >breakfast sausage-sized--1/2 " as opposed to the nice fat ones--but I >don't mind it. Yeah, you need pig casings for larger " normal-sized " sausages. Lamb casings are used for breakfast links and other small sausages. >I think this round was a little too much like pate and not enough like >sausage, even in the casing. It needed more actual chopped meat; all of >the meat in the sausage was already cooked--ham and poached pork >liver. The sausage is very soft and if you're not going to eat it as >pate it's best fried in patties to give it some firmer texture. But >hey! That just means we get to experiment and make more sausage! Pate-type sausages (like the leberwurst I just made) are better in much larger casings -- beef middles, for example, which might be 2.5 " across. You don't wind up eating most of those casings, but they allow the filling to bulk up like pate. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 At 12:28 PM 1/4/05 -0500, you wrote: >Pate-type sausages (like the leberwurst I just made) are better in much >larger casings -- beef middles, for example, which might be 2.5 " >across. You don't wind up eating most of those casings, but they allow the >filling to bulk up like pate. , Are you referring to not stuffing them " full " , as it were? I've never actually made anything that could be considered pate, so I'm not sure if I'm missing something there in terms of how the pate-consistency may change during cooking in a casing (or out, for that matter). MFJ Once, poets were magicians. Poets were strong, stronger than warriors or kings - stronger than old hapless gods. And they will be strong once again. ~Greg Bear Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 - >Are you referring to not stuffing them " full " , as it were? No, sorry, I wasn't very clear. If anything I overstuff leberwurst a bit, but the key is in the cooking method: you poach it. Or maybe even " poach " is too strong a term. Per the (slightly-modified) recipe I use for leberwurst, I keep the water at about 175 degrees, as steadily as possible. > I've never >actually made anything that could be considered pate, so I'm not sure if >I'm missing something there in terms of how the pate-consistency may change >during cooking in a casing (or out, for that matter). Well, it depends how you cook it, and also how you grind it. Leberwurst is almost an emulsified sausage like a hot dog, but many pates are pretty coarsely ground. They're not usually best served by pan-frying, though. Baking, or, for stuffed versions, poaching, is usually best. Liver is pretty delicate and can be ruined very easily by too much heat. That's why pate molds are generally either very thick and heavy, to distribute heat as evenly as possible, or thin and meant to be put in a water bath. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 > Well, it depends how you cook it, and also how you grind it. > Leberwurst is > almost an emulsified sausage like a hot dog, but many pates are pretty > coarsely ground. They're not usually best served by pan-frying, > though. Baking, or, for stuffed versions, poaching, is usually > best. Liver is pretty delicate and can be ruined very easily by too > much > heat. That's why pate molds are generally either very thick and > heavy, to > distribute heat as evenly as possible, or thin and meant to be put in a > water bath. This sausage was very much pate fine as opposed to pate de campaigne (god my french is rusty, hope i spelled that right...)--finely ground as opposed to coarsely ground. It was actually pretty good pan-fried; my daughters gulped it up, but the oldest is not fond of the stuffed sausages. Not " toothy " enough I think. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky http://www.siprelle.com * http://www.thenewhomemaker.com http://www.democracyfororegon.com * http://www.knitting911.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 At 01:07 PM 1/4/05 -0500, you wrote: > >- > >>Are you referring to not stuffing them " full " , as it were? > >No, sorry, I wasn't very clear. If anything I overstuff leberwurst a bit, >but the key is in the cooking method: you poach it. Or maybe even " poach " >is too strong a term. Per the (slightly-modified) recipe I use for >leberwurst, I keep the water at about 175 degrees, as steadily as possible. So then where does the comment about not eating all the casings come in? > >> I've never >>actually made anything that could be considered pate, so I'm not sure if >>I'm missing something there in terms of how the pate-consistency may change >>during cooking in a casing (or out, for that matter). > >Well, it depends how you cook it, and also how you grind it. Leberwurst is >almost an emulsified sausage like a hot dog, but many pates are pretty >coarsely ground. They're not usually best served by pan-frying, >though. Baking, or, for stuffed versions, poaching, is usually >best. Liver is pretty delicate and can be ruined very easily by too much >heat. That's why pate molds are generally either very thick and heavy, to >distribute heat as evenly as possible, or thin and meant to be put in a >water bath. Alright, thank you. When I think " pate " , I'm thinking about the almost emulsified type, I'd forgotten about the coarser versions. Oi. You know, I could start asking an AWFUL lots of questions here now, 'cause I'm a little confused. Let me try to keep it brief: Why not so good pan-frying? Are you saying that about liver-containing versions, or all (since I know there are some " pate-types " that can be made without liver). Is it a nutritional thing or a textural thing that says baking or poaching is best? (dang, I REALLY need some better sausage books) MFJ Once, poets were magicians. Poets were strong, stronger than warriors or kings - stronger than old hapless gods. And they will be strong once again. ~Greg Bear Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 - >So then where does the comment about not eating all the casings come in? Well, typically you don't eat the larger, thicker casings, such as beef middles used for leberwurst. Too tough and chewy. You just peel the sausage slice or scoop the filling out. >Oi. You know, I could start asking an AWFUL lots of questions here now, >'cause I'm a little confused. Let me try to keep it brief: Why not >so good pan-frying? Are you saying that about liver-containing versions, >or all (since I know there are some " pate-types " that can be made without >liver). Is it a nutritional thing or a textural thing that says baking >or poaching is best? Well, nutritionally speaking, DEFINITELY, the less cooking the better when it comes to liver, but also, the higher the heat, the more likely you'll bring out a bitter taste. >(dang, I REALLY need some better sausage books) I've yet to find anything definitive, unfortunately, just a lot of books with piecemeal information, much of which has to be adapted to eliminate modern crap, and certainly nothing with any kind of comprehensive introduction to traditional fundamentals. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 > I've yet to find anything definitive, unfortunately, just a lot of books > with piecemeal information, much of which has to be adapted to eliminate > modern crap, and certainly nothing with any kind of comprehensive > introduction to traditional fundamentals. The Sausage Making Cookbook by Jerry Predika was brought up here once before. Is available used and recipes are all just meat, fat and spices. There are many variations of the same recipes for specific tastes too. Wanita -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.298 / Virus Database: 265.6.7 - Release Date: 12/30/2004 Quote Link to comment Share on other sites More sharing options...
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