Text 39221, 68 rader
Skriven 2010-06-20 15:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Dawgs
=============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> There are no really good brands of wieners available here

 DD> Why does that smell like a business opportunity? Good sausage is
 DD> *always* a good seller. Surely some opportunist/optimist will take
 DD> advantage of that opening.

Our local meat market is under it's third set of owners since I
arrived here in 1979. The first owner was a drunk who would process
wild game on the sly for cash. The second owner was a German master
butcher and sausage maker and he churned out some amazing stuff. The
current owners don't have those skills; they are expanding their lines
of prepared foods to supplement their fresh meat but it's more along
the lines of frozen seafood and a good variety of cheeses. Each
have their own specialty niche; none have all three together.

 DD> Sausage is easy to
 DD> make. Heck, I did pretty well after only a couple of attempts before I
 DD> brought the fresh Kielbasa and the Garlic sausages to the Canadian
 DD> Caper at Flo's.

I remember them well. They were very good. And I didn't realize
until now you were a rookie at it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffer's All Beef Kosher Frankfurters
 Categories: Sausage, Beef, Jewish, Veal
      Yield: 1 Batch
 
     20 lb Beef chuck trimmings
     30 lb Veal flank, briskets
           Cracked ice or ice water
           Or trimmings
    1/4 lb Sugar
    1/2 lb Frankfurt sausage
           -garlic compound
           -seasoning
           Flour
    1/8 lb Ground allspice
    1/8 lb Dried marjoram
      1 lb Salt
 
  Trim meats thoroughly, removing all skin, sinews, blood clot, and
  bones, but leaving the fat. Put beef through 5/16 inch plate of
  grinder, and veal through 1/8 inch plate. Put meats into mixer and
  mix, gradually adding ice or ice water and enough flour to reach
  desired consistency. Then mix in remaining ingredients. Stuff into
  narrow beef round casings or wide sheep casing, and tie with twine
  into links about 4 inches long. Cut in lengths of four links each,
  and smoke at medium heat until they are a bright reddish brown, and
  cook for about 10 minutes at 155 to 160 degrees.
  
  From: Stuffers Supply Co. http://www.wwf5.com/stuffers.com
 
MMMMM

Cheers

YK Jim


... Bangers? Exploding sausages! How cool is that?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)